Under 15 Minutes
A traditional breakfast dish with a twist. These savory huevos rancheros are made extra tasty with CHI-CHI'S® Thick and Chunky Black Bean & Corn Salsa.
1 tablespoon vegetable oil
1 large flour tortilla, plus more for serving
½ cup refried black beans
CHI-CHI'S® Thick and Chunky Salsa Black Bean & Corn
1 ½ cups Mexican blend shredded cheese
4 large eggs
2 tablespoons Cotija cheese
1 avocado, sliced
2 tablespoons coarsely chopped fresh cilantro
1. Heat oven to 375°F. Oil 10-inch cast iron skillet. Put on a baking sheet and place in oven for 10 minutes. Remove baking sheet with skillet from oven. Carefully (skillet will be very hot) press a large tortilla into bottom of skillet.
Spread ½ cup refried beans onto tortilla, making 4 small indentations in the center to hold the eggs. Sprinkle with ¼ cup Mexican cheese blend, and top with a few tablespoons of CHI-CHI'S® Thick and Chunky Salsa Black Bean & Corn.
2. Gently crack eggs into center indentations. Return baking sheet to oven and bake 10 minutes or until egg whites are starting to turn opaque; yolks will still be soft set. Sprinkle 1 tablespoon Cotija cheese around the yolk, then return to oven for another 5 to 7 minutes, until cheese is melted and egg is cooked to desired doneness.
3. Release tortilla from bottom of skillet with a spatula, and slide onto cutting board; cut into 4 servings and transfer to plates. Top with Cotija cheese, sliced avocado and fresh cilantro, serve warm with additional tortillas and CHI-CHI'S® Thick and Chunky Salsa Black Bean & Corn.