Huevos Rancheros

Crystal Farms

2 tbsp butter

4 (7 to 8-inch) flour tortillas

1 can (16 oz) pinto beans, drained, rinsed

¾ cup salsa

4 eggs

1 cup shredded Monterey Jack cheese

2 tbsp finely chopped cilantro

Melt 1 tablespoon butter in 12-inch nonstick skillet on medium heat. Cook one tortilla for 30 seconds or just until lightly browned; flip and cook for 30 seconds. Remove from skillet; cover to keep warm. Repeat with remaining 3 tortillas. Heat pinto beans and salsa in small saucepan on low heat, stirring occasionally, until warmed. 

The combination of beans and eggs makes you feel REALLY good after you eat this dish.

Melt remaining 1 tablespoon butter in skillet. Break eggs into skillet; cook 1 minute or until eggs begin to set. Top each egg with ¼ cup cheese. 

I'm still not very good at eggs. Which is preposterous. Everyone can make eggs.

Cook an additional 1-1/2 to 2 minutes or until cheese is melted and eggs are cooked to desired doneness. To serve, place warm tortillas on each plate. Top with one fourth warmed pinto bean mixture, one cooked egg. Sprinkle each with cilantro.

Fortunately the eggs are covered with cheese, so nobody will ever know if they're not especially gorgeous.

My Rating: 4/5 "You really do feel like a million bucks after you finish this. It's really flavorful, too, and fun to eat. A little messy, of course, but all good comfort food is! Anyway, if you'd like to try huevos rancheros but want a skinnier version, you might enjoy this recipe I made a few years ago."