Comments on: huevos rancheros

By: Cynthia

Cynthia — Sun, 08 Apr 2012 14:45:51 +0000

I just made this. It was so good! I substituted the black beans with a layer of Tuscan white bean dip (a Ted Allen recipe) that I had leftover from a party – it has sage in it; and just that hint of sage was so delicious. So glad I found you!

By: Noodoggy

Noodoggy — Thu, 08 Mar 2012 15:45:58 +0000

Just made this for lunch and it was great! gonna have to put this in my school nite dinner reportoire! Quick and easy. And messy the way I like it! I added some italian sausage mixed with some chipotle flavoring, and used somoe store bought salsa. Gonna have to get some of the black bean soup and some sour cream and cilantro, cuz those are what would make this perfect! Thanks for the great recipe and neat way to add eggs!

By: pdxer

pdxer — Thu, 08 Mar 2012 05:57:48 +0000

Made this tonight and added lettuce on top to make it more dinner-y. It was absolutely delicious and didn’t need to change a thing (except to add a teensy bit of bacon on the side). Also plated up surprisingly pretty.

By: Blondie

Blondie — Fri, 03 Feb 2012 07:05:27 +0000

Add me to the “where does she get such perfect cherry tomatoes” list. LOL

By: outdoorfoodie

outdoorfoodie — Sun, 11 Dec 2011 17:46:05 +0000

I’ve done Huevos many times before, but never with the egg cooked with the tortilla method, so was inspired to try this. It being foggy and grey and Decembery around here, and no decent tomatoes to be found, I had to make some adjustments, but turned out really tasty. Used a regular can of black beans and added a bit of tomato sauce, a tiny bit of chipotle, garlic, cumin, oregano, AND…some chopped roasted sweet potatoes I had leftover. Only thing missing was some sliced avocado…next time. The flip thing wasn’t at all messy doing it on a griddle.

By: deb

deb — Thu, 08 Sep 2011 19:51:26 +0000

Maggie — I usually find them right next to the Goya regular beans, except the can is red instead of blue. But, your store also might keep it by the canned soups.

By: Kirsten T

Kirsten T — Thu, 08 Sep 2011 02:05:06 +0000

Just made this tonight with fresh corn on the cob that I cut off the cob, oh my gosh it was so good!

Maggie- I haven’t looked for the GOYA soup but here’s what I do: one can of black beans (low sodium) dump a good bit of the liquid. You may want to reserve the liquid to adjust consistency later. Heat beans and add seasonings. Using a pastry cutter or potato masher mash the beans a bit to break up about half of them. As thye heat up the mashed beans will help thicken the rest. Add liquid if needed to thin to desired consistency. Voila!

By: Maggie

Maggie — Wed, 07 Sep 2011 17:03:09 +0000

Hi Deb! Where do you find the Goya black bean soup? I’ve looked for it in quite a few grocery stores with no luck. I’ve been mixing black beans with refried to get a better consistency than just plain old beans, but it makes a lot and almost always goes to waste. Which drives me bonkers!

By: Steph

Steph — Wed, 31 Aug 2011 23:01:19 +0000

Of all the recipes on your site, I think this is the one that I make most often. It makes a quick, easy, pretty healthy dinner that I fall back on quite a bit. But I never seem to get tired of it! So glad you share this – even if it isn’t the prettiest thing in the world, it’s delicious and such a useful recipe!

By: Sally

Sally — Wed, 03 Aug 2011 13:10:42 +0000

I made this over the weekend. My yolk ran over the edge and broke when I flipped it. So much for the runny yolk I was hoping for! But it was delicious.