Christian and I often joke that we must have been Mexican in our past life.  We really love Mexican food…and lately, the spicier the better!  For years I was making Huevos Rancheros for myself almost every weekend but within the past year it has transitioned to more of a breakfast for dinner dish for us.  Mostly because it’s quick and we almost always have all of the ingredients on hand, which makes it perfect for a weeknight.  Correct, 99% of the time I have tortillas and canned refried beans in the house.  They are staples in the SavoryGirl household!

I’m certainly not going to claim that my version of Huevos Rancheros stays true to what you would really find in Mexico.  Nor am I going to claim it’s refined or gourmet (lots of processed foods here, which I normally shy away from)…but it is quick, easy, delicious, filling and relatively healthy.  So here’s my approach, it’s extremely flexible though, so experiment and make it your own!

Serves 2

1 can low-fat spicy refried beans (I prefer the jalapeño or green chile versions vs. the salsa versions)
½ onion roughly chopped (optional)
6 mushrooms, sliced (optional)
2-3 big handfuls of fresh spinach (optional)
4 corn tortillas
4 eggs
~ ½ cup shredded cheese (I like the Kraft Naturals low-fat Mexican Cheese blends).  More authentic would be Cotija cheese.
Hot sauce…I prefer Tapatio

Heat up the refried beans…depending on how cheesy I’m feeling sometimes I’ll mix in some of the cheese here as well.  If you are using onions, mushrooms and/or spinach (feel free to omit or substitute with your own favorite veggies), sauté them with a bit of olive oil salt & pepper while the beans are heating.

Once the veggies are ready, throw a couple of tortillas right on the open flame of your gas stove to get them nice and blackened and crispy on both sides.  This is really the most authentic and tasty way to crisp up tortillas…but if you don’t have a gas stove a dry pan is your next best option.  Repeat with the 3rd & 4th tortilla and place 2 tortillas on each plate.

Start frying up your eggs, 1-4 at a time depending on the size of your pan (I have one of those nice 2-burner giddle pans so can usually do all 4 at once).  I make mine over easy, flipping once, but immediately turning the heat off once I flip them.  Sprinkle the eggs with cheese and put a lid over the eggs to help the cheese melt.

While the eggs are cooking, begin building your huevos rancheros. Slather the tortillas with a layer of refried beans, top with sauteed vegetables.  Once the cheesy eggs are ready slide one on top of each tortilla (2 per person).  Top with a bit of hot sauce depending on how spicy you like it, and then dive in…slicing it all up with a knife and fork so the runny egg yolk mixes with the other flavors.  Delicioso!