Print Recipe

Huevos Rancheros with Charred Corn and Black Bean Salad

Makes: 4 servings

Ingredients

  • 4 tbsps olive oil, divided
  • 4 6-inch corn tortilla
  • 4 eggs
  • 1 1 /2 cups fresh or frozen corn
  • 1 398 ml can of black beans
  • 1/2 cup finely chopped red onion
  • 1 1/2 tbsps finely chopped cilantro, plus extra for garnish
  • juice of half a lime
  • 1/4 tsp salt
  • 1/4 cup crumbled cojita or feta cheese
  • 1 avocado, sliced
  • salt and pepper to taste
  • hot sauce to taste

Instructions

  • Heat 1 tablespoon of oil in a small skillet on medium heat. Add the corn and allow it to fry a bit to get a little char, about 3-5 minutes. Pour corn into a medium-sized mixing bowl and set aside. Add 1tablespoon of oil and cook each tortilla for 30 seconds on each side, until it becomes slightly crispy. Use tongs to remove the tortilla to a paper towel to drain any excess oil.
  • In the bowl of corn, mix in the black beans, red onion, remaining 2 tablespoons of olive oil, cilantro, lime juice and salt. Stir to combine. 
  • In the same pan, crack and fry each egg until it’s cooked to your liking. ( We like our yolk runny so it’s like a sauce for the dish.)
  • To layer the huevos rancheros, add the tortilla to a plate. Top with black bean and corn mixture and the fried egg.
  • Sprinkle the cilantro and cotija cheese on top.
  • Slice the avocado and add a couple slices to the each plate
  • Season with salt and pepper and add a dash of hot sauce and serve.