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.
This is my submission to My Legume Love Affair, a popular monthly event started by lovely Susan of the The Well Seasoned Cook. Every month a generous and gorgeous array of recipes is featured consisting of one of the most nourishing foods that is especially suitable for vegetarians and non-vegetarians alike. The host for the October edition is Suma of Veggie Platter.
|Huevos Rancheros Con Frijoles Refritos|
|Recipe by Lisa Turner|
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!
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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
On the top of the reading stack: The Indian Grocery Store Demystified by Linda Bladholm
Audio Accompaniment: Fennesz