Fresh Huevos Rancheros

  • 2 tsp. cooking fat - I used bacon fat
  • 4 taco-size flour tortillas
  • ½ c. shredded sharp cheddar cheese, divided
  • 1 c. black beans, rinsed and drained
  • 1 tsp. granulated garlic
  • ½ tsp. smoked paprika
  • 1 tsp. kosher salt
  • ½ tsp. crushed red pepper
  • ½ small red pepper, diced
  • 2-3 fresh radishes, sliced thin
  • 2-3 small tomatoes, chopped
  • 2 eggs

Heat the cooking fat of your choice in a nonstick, heavy-bottomed skillet over medium-high heat. Add the tortillas, one at a time, and brown lightly on both sides. Remove to two serving plates - 2 tortillas per plate slightly overlapping. Sprinkle with a little of the shredded cheese and allow it to melt; set aside.

Add to the same skillet the black beans, granulated garlic, smoked paprika, salt, crushed red pepper, and diced onion. Sauté lightly until the beans are heated through, the onions are translucent, and the seasoning is evenly distributed. Spoon the warm beans evenly over the tortillas. Sprinkle with the sliced radishes and the chopped tomatoes; set aside.

If needed, add more cooking fat to the skillet before cooking the eggs to your liking. I enjoy an over-medium egg, but make it yours. Slide your cooked eggs onto each of the plates and sprinkle evenly with the remaining shredded cheese. Serve immediately.

  • Yields: 2 servings
  • Preparation Time:20 minutes
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