With crowd-pleasing Mexican flavours, this vegetarian take on huevos rancheros is delicious for breakfast or brunch.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Corn tortillas (6-inch/15 cm)|
|Canola oil||30 mL||2 tbsp|
|Butter||60 mL||1/4 cup|
|Each salt and pepper||1 mL||1/4 tsp|
|Refried black beans||560 mL||2 1/4 cups|
Pace® Mild Chunky Salsa, divided
|Sour cream||75 mL||1/3 cup|
|Fresh cilantro, finely chopped||75 mL||1/3 cup|
|1. Preheat oven to 400°F (200°C). Brush tortillas evenly with oil; arrange on large baking sheet. Bake for 8 to 10 minutes or until toasted and crisp.|
|2. Meanwhile, melt butter in large nonstick skillet set over medium heat; break eggs into skillet. Season with salt and pepper. Cover and cook for 2 to 3 minutes or until eggs whites are just set for sunny-side-up eggs or until done as desired.|
- Stir together refried beans and 3/4 cup (175 mL) salsa until blended; spread evenly over each tortilla. Top each tortilla with fried egg and remaining salsa. Drizzle each with 1/2 tbsp (7 mL) sour cream and sprinkle with 1/2 tbsp (7 mL) cilantro.