Making It Up As I Go: Huevos Rancheros

Two things brought about this huevos rancheros meal on weeknight (yes, night!):

1. Missing the wonderful food and flavors we had in Mexico.


2. The need to use up a random assortment of food in the fridge and pantry.

So with tortillas, eggs, salsa and a mix of beans, onions and peppers plus some chickpeas, we made up this version of huevos rancheros.

It was so simple to make, delicious and, fairly, healthy (the huge tortillas and cheese were probably the worst parts). Here's what we did and used:

• 2 large flour tortillas


• 4 eggs


• 1/2 jar salsa


• a leftover, already cooked mixture of pinto beans with jalapeno bits, bell pepper and onion, seasoned with garlic powder, chili powder, etc.


• about 1/2 cup corn


• about 1/2 cup leftover chickpeas


• about 1/2 cup shredded cheddar cheese

Heat bean and veggie mix with salsa and corn. Bring to a boil and then simmer.

Make four eggs over easy (so the eggs are set but the yolks are still runny).

Pop the tortillas in the microwave for about 30 seconds on medium heat.

Place the tortillas on a plate and layer with bean and veggie mix. Top shredded cheese and then the eggs. Top with hot sauce.

This meal was so easy and delicious--but it was way too filling with all those beans, eggs and the huge tortilla! I think next time I would cut back on the beans and use smaller tortillas. We served the huevos rancheros with a fruit salad.