Huevos Rancheros Version 2.0
- 3 Tablespoons Oil, Divided
- 1/2 whole Yellow Onion, Chopped
- 1 dash Garlic Powder, To Taste
- 1 can (16 Oz. Can) Refried Or Black Beans
- 1 package Flour Tortillas (any Size)
- 6 whole Eggs
- 1/2 blocks (8 Oz. Block) Cheese (any Kind, Grated)
- 1 whole Avocado, Peeled, Pitted And Sliced Thin
- 1 can (10 Oz. Can) Enchilada Sauce (Or Use My Homemade Recipe!)
- 1. Chop onion and soften in oil over medium heat, using a small sauce pot. Once softened, add the can of beans. (If using black beans, drain first!) Season with garlic powder to taste. Combine and let warm through for about 3 minutes. Be careful not to burn. Remove from heat.
- 2. Prepare tortillas by layering: tortilla, beans, cheese, and another tortilla. (Or fold in half for larger tortillas.) Heat the "quesadilla" in oil in a large skillet/griddle pan for approximately 2 minutes on both sides to desired crispiness, or until cheese is melty.
- 3. While quesadillas are browning, fry eggs in a lightly greased pan over low heat to desired yolk consistency.
- 4. To serve, place quesadilla down first, top with the egg, slices of avocado and pour over the enchilada sauce. (See my homemade recipe if you don't have a can on hand. )
oil, yellow onion, garlic, black beans, flour tortillas, eggs, blocks, avocado, enchilada sauce
Taken from tastykitchen.com/recipes/breakfastbrunch/huevos-rancheros-version-2-0/ (may not work)