Huevos Rancheros Con Frijoles

A dear friend who moved up here from Arizona a couple of years ago has returned there this fall. I'll miss her very much, but she left me with a renewed appreciation for southwestern cooking and the inspiration for my own version of "huevos rancheros con frijoles" — a Mexican breakfast classic that translates as "ranch eggs with beans". I much prefer the Mexican name. Consisting of hot fried corn tortillas loaded with cheese, beans, salsa and topped with eggs, "rancheros" are hearty, zesty and delicious, and will warm you up and fill you up on a cool fall morning. You'll want them again and again.

The eggs can be prepared in any style or in any number as you prefer (the rancheros are so filling, I have just one egg per tortilla). But I recommend cooking the eggs sunny side up or over easy for a soft center — the warm yolk running down through the salsa and beans is a delicious gooey treat! I also recommend making your own fresh uncooked salsa for an especially vibrant taste — you can try basic fresh salsa or my simple salsa for ideas.

I used dried pinto beans in this recipe, but a 19 oz can be substituted for faster results, though I find that if you take a few minutes to soak your beans the night before and boil them while you are preparing the rest of the steps for your dish, you won't really find that you save much time opening a can of beans instead of boiling up a batch. My palate prefers split and whole beans in their dried form because I find the canned varieties rather oily. I want control over how my legumes are cooked and I can only do that if I cook them myself. Certainly the dried variety is more economical too.

Huevos Rancheros Con Frijoles Refritos

Recipe by Lisa Turner Cuisine: Mexican Published on October 25, 2011 A Mexican breakfast classic! Melted cheese sandwiched between soft fried corn tortillas and topped with homemade refried beans, fresh salsa and runny eggs! Preparation: 10 minutes Cooking time: 20 minutes Print this recipe Frijoles: 2/3 cup dried pinto beans (2 cups cooked or 1 19 oz can) 1 tablespoon olive oil 1 garlic clove, crushed or minced 2 jalapeño peppers, seeded and minced 3/4 cup fresh or frozen corn kernels 1/2 teaspoon sea salt, or to taste 1/4 teaspoon chili powder, or to taste 1/4 cup water *Note: black beans or red kidney beans can be substituted for pinto beans Rancheros: 1 tablespoon olive oil 8 7-inch corn tortillas 1 cup shredded cheddar or Monterey Jack cheese 4 or 8 large eggs, to preference 2 cups fresh salsa Instructions: Rinse the pinto beans under cold running water and soak overnight covered in several inches of cold water. Drain and add to a medium saucepan. Cover with fresh cold water and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and gently mash with a fork or potato masher. Set aside. To make the frijoles, heat a large frying pan over medium heat. When hot, add 1 tablespoon of olive oil, wait a few seconds, then swirl to coat the pan. Toss in the garlic and jalapeños and stir for a minute or until the garlic is browned. Stir in the beans, corn, salt and chili powder and add a 1/4 cup of water. Heat for a few minutes until the beans and corn are warmed throughout, then reduce the temperature to medium-low. Keep warm, stirring occasionally, adding extra water if necessary to keep the beans moist. To make the rancheros, preheat an oven to 150°F and warm an oven-safe plate. Heat a small non-stick or cast iron frying pan over medium-high heat. Brush with a little olive oil and add a corn tortilla. Heat the tortilla for a minute or two on each side until the tortilla is soft and golden brown. Remove the tortilla and set aside. Add another tortilla to the pan and cook the first side. After flipping the second tortilla, scatter 1/4 of the shredded cheese over top and cover with the first tortilla. Cook for a minute, then remove to the oven. Repeat the process for every pair of tortillas, brushing the pan occasionally with more olive oil. Keeping the tortillas warm in the oven, return the frying pan to the stove and use to fry the eggs according to taste and consistency. To serve the huevos rancheros con frijoles, place the cheese-filled tortilla pairs on four serving plates. Spread a quarter of the frijole mixture over each tortilla pair, then top with a layer of salsa and one or two eggs according to preference. Garnish with a sprinkle of chili powder and serve hot. Makes 4 servings

Other Mexican-style breakfast ideas you may enjoy:
Black and Green Bean Corn Hash
Jalapeño Breakfast Burritos
Chili Tortilla Scramble
Nigella's Mexican Scrambled Eggs
Vegetarian Stove-Top Calabacitas