Las Margarita’s Huevos Rancheros Recipe
Total: 20 min
Active: 10 min
Yield: 2-4 servings
- 16oz Las Margaritas Ranchera Sauce
- Four 6-inch corn tortillas
- One 16-ounce can refried beans
- 4 large eggs
- Vegetable oil (or substitute your preferred oil choice)
- 1 Avocado, pitted and sliced or diced
- ¼ cup Feta Cheese
- Cilantro to garnish
Step 1: Add Ranchera sauce to a small skillet and simmer over medium heat until it begins to bubble, reduce heat, cover and keep warm over low heat.
Step 2: Heat the refried beans in a saucepan until they begin to thin and are heated all the way through. Reduces heat, cover and keep warm over low heat. Make sure to stir occasionally.
Step 3: Add 1/2 tablespoon vegetable oil in a large skillet. Place a tortilla in the skillet and cook until light golden but not crisp, about 30 seconds. Flip and cook for 30 seconds more. Transfer to an individual plate. Cook the remaining tortillas, adding a bit more oil to the pan, if necessary.
Step 4: Spread the beans on the tortillas (slightly overlap the 2 tortillas) and set aside so they are ready for the eggs.
Step 5: Add another tablespoon of oil to the skillet. Working in batches, crack the eggs, 1 or 2 at a time into the pan. Cook until the bottoms are set and the edges golden, 1 to 2 minutes.
Turn the heat to medium-low, cover, and cook until set, about 1 minute more. Place the eggs on the (slightly overlapping) tortillas with beans and spoon the warmed Ranchera Sauce over the eggs. Top with with feta cheese, avocado, and cilantro.
Serve & enjoy!
Mrs. Margarita 😉