Skillet Huevos Rancheros with Black Beans & Fresh Pico

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 8 (6-inch) corn tortillas
• 3 tbsp, divided olive oil
• 1 medium, diced yellow onion
• 1, seeded and minced jalapeño
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 (15-oz) can, drained and rinsed canned black beans
• 1 (14.5-oz) can fire-roasted diced tomatoes
• 1 tsp, plus more to taste kosher salt
• 8 large eggs
• 1 large, sliced ripe avocado
• 1/2 cup chopped fresh cilantro
• 1, cut into wedges lime
• 1/3 cup crumbled cotija or feta
• 2, diced for pico roma tomatoes
• 1/4 cup finely diced for pico red onion

Instructions

1. 1Warm a large dry cast-iron or heavy 12-inch skillet over medium heat. Toast the corn tortillas one or two at a time for 30–45 seconds per side until pliable and lightly spotted; wrap in a clean kitchen towel to keep warm.
2. 2Add olive oil to the same skillet over medium heat. Sauté the diced yellow onion and jalapeño until softened and translucent, about 4 minutes.
3. 3Stir in the garlic, cumin, and chili powder and cook until fragrant, 30 seconds. Add the black beans, fire-roasted tomatoes with their juices, and salt. Simmer, stirring occasionally, until the mixture thickens slightly and looks saucy, 6–8 minutes. Taste and adjust salt.
4. 4Use a spoon to make 8 shallow wells in the bean-tomato mixture. Crack one egg into each well. Drizzle the remaining oil the eggs.
5. 5Cover the skillet and cook over medium-low heat until the egg whites are fully set but the yolks are still runny (or cooked to your preference), 5–7 minutes. The edges of the sauce should be gently bubbling.
6. 6While the eggs cook, quickly stir together the diced roma tomatoes, red onion, salt, and half the cilantro for a simple pico.
7. 7Remove the skillet from heat. Nestle the warm tortillas the edges or on plates. Spoon eggs and sauce onto tortillas.
8. 8Top each serving with avocado slices, crumbled cotija, remaining cilantro, and a spoonful of fresh pico. Squeeze lime wedges over everything and serve immediately while the yolks are still jammy.