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Huevos Rancheros
Full stomachs and happy hearts are just minutes away when you combine Bush’s Best® Easy Entrées™ Texas Ranchero® Pinto Beans with eggs, salsa, queso, and tortillas for this Mexican favorite.
- Prep Time
15 Mins
- Cook Time
5 Mins
- Serves
1
INGREDIENTS
- 1, #10 can Bush’s Best® Easy Entrée Texas Ranchero Pinto Beans
- 2¾ cup Red chile salsa, spicy, prepared
- 44 Corn tortillas, white, 6 inch
- 22 Eggs, fresh, large
- Sea salt and cracked black pepper, to taste
- 2¾ cup Pico de gallo, fresh prepared
- 1½ cup Queso fresco cheese, small crumbles
INGREDIENTS
- 1, #10 can Bush’s Best® Easy Entrée Texas Ranchero Pinto Beans
- 2¾ cup Red chile salsa, spicy, prepared
- 44 Corn tortillas, white, 6 inch
- 22 Eggs, fresh, large
- Sea salt and cracked black pepper, to taste
- 2¾ cup Pico de gallo, fresh prepared
- 1½ cup Queso fresco cheese, small crumbles
DIRECTIONS
- Place entire contents of Bush’s Best® Easy Entrée Texas Ranchero Pinto Beans in a sauce pot. Heat and hold hot for service.
- Heat red chile salsa and hold warm for service.
- To order, warm and lightly crisp 2 tortillas on a hot griddle and at the same time cook 1 egg to over easy (yolks slightly runny). Lightly season the egg with sea salt and cracked black pepper, to taste, while cooking.
- Place 1/2 C of the reserved hot Texas Ranchero Pinto Beans on a plate. Place 2 overlapping warmed/crisp corn tortillas in the center of the beans. Top the tortillas with 2 Tbsp of the reserved warmed red chile salsa. Top the with an over easy egg. Top the egg with approximately 2 Tbsp of pico de gallo and approximately 1 Tbsp of queso fresco crumbles.
- Serve hot and repeat for remaining orders.
