1

Set a medium saucepan over medium heat with a little of the oil for 2 minutes.

2

While it heats, chop the cilantro and cut the lime into wedges, then set both aside on a small plate for serving.

3

Finely dice the onion, seed and mince the jalapeño, and mince the garlic.

4

Cook the onion and jalapeño in the saucepan 4 minutes, stirring, until soft, then stir in the garlic, half the cumin, and the chili powder for 30 seconds.

5

Add the diced tomatoes with half the salt and simmer 8 to 10 minutes, mashing now and then, until thick and chunky.

6

Meanwhile, rinse and drain the black beans and warm them in a small saucepan over medium-low with the water, the remaining cumin, and a pinch of salt.

7

Simmer the beans 5 minutes, then mash about half of them into a thick, creamy texture and keep warm on low.

8

Heat most of the remaining oil in a 12-inch nonstick skillet over medium-high and fry the tortillas one or two at a time, 1 minute per side, until blistered and crisp at the edges.

9

Drain the tortillas on a paper-towel-lined plate and turn the skillet down to medium.

10

Add the last of the oil, crack in the eggs, sprinkle with the remaining salt, and cover for 3 to 4 minutes until the whites are fully set and the yolks have thickened.

11

While the eggs cook, halve and pit the avocado and slice it in the skin.

12

Lay two tortillas on each plate, spread with the beans, top with two eggs, and spoon the ranchero sauce around them.

13

Finish with the avocado, crumbled cotija, and cilantro, and serve with the lime wedges.

Huevos Rancheros with Smoky Black Beans & Avocado

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Huevos Rancheros with Smoky Black Beans & Avocado

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands