Skillet Huevos Rancheros with Fresh Corn Pico

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 8 large eggs
• 8 corn tortillas
• 1 can (15 oz), drained and rinsed canned black beans
• 1 1/2 cups fresh sweet corn kernels
• 2 medium ripe tomatoes
• 1 jalapeño
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 lime
• 1 avocado
• 1/3 cup crumbled cotija cheese
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp total, divided kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Dice the tomatoes and jalapeño (remove seeds for milder heat). In a bowl combine them with the corn kernels, red onion, cilantro, juice of half the lime, and salt to make a quick fresh corn pico; set aside.
2. 2Warm a large 12-inch cast-iron or nonstick skillet over medium heat. Brush both sides of the corn tortillas lightly with olive oil and toast 30–45 seconds per side until pliable and lightly spotted; keep warm stacked under a towel.
3. 3In the same skillet add a little more oil if needed, then stir in the black beans, cumin, chili powder, remaining salt, and a splash of water. Cook 3–4 minutes until the beans are hot and lightly saucy; push them to the edges of the pan.
4. 4Crack the eggs into the center of the skillet, season with pepper, cover, and cook 4–6 minutes until the whites are set but yolks are still runny, or longer for firmer yolks.
5. 5Warm the tortillas briefly again if needed. Place two tortillas on each plate and spoon the seasoned beans over them.
6. 6Top each serving with two eggs straight from the skillet.
7. 7Spoon generous corn pico over the eggs, then add sliced avocado, crumbled cotija, and a final squeeze of remaining lime.
8. 8Serve immediately while the yolks are still soft so they mingle with the beans and pico for a complete protein-packed plate.