Huevos Rancheros Tortilla Bowls
Make huevos rancheros tortilla bowls with crisp baked tortillas, smoky beans, eggs, salsa, avocado, and fresh toppings for a colorful breakfast or brunch.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
Ingredients
- 4 large flour tortillas
- 1 tablespoon olive oil plus more for brushing
- 1 can (15 oz) black beans drained and rinsed
- 1/2 cup chunky tomato salsa
- 1/2 teaspoon ground cumin
- 4 large eggs
- 1 avocado sliced
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges
- 1/4 cup crumbled feta
Instructions
Instructions
- Heat the oven to 375°F. Brush four oven-safe bowls or ramekins with olive oil and press a tortilla into each, folding the edges into pleats.
- Brush the tortilla edges with oil and bake for 10 to 12 minutes, until crisp and lightly golden. Leave the bowls in place.
- Warm the black beans, salsa, cumin, and olive oil in a small skillet for 5 minutes, stirring until the beans are hot and lightly coated.
- Spoon the bean mixture into the baked tortilla bowls. Make a shallow well in each bowl and crack in an egg.
- Return the bowls to the oven for 8 to 10 minutes, until the whites are set and the yolks are still softly runny.
- Top with avocado, cilantro, feta, and lime. Serve immediately while the tortilla edges are crisp.
Notes
For softly set yolks, begin checking the eggs at 8 minutes; the hot beans and bowls continue cooking them after they leave the oven.