Skillet Rancheros

Skillet Rancheros: A Flavorful Twist on a Classic Breakfast Dish

Looking for a breakfast dish that’s packed with flavor and easy to make? These Skillet Rancheros are the perfect solution! Combining the warmth of tortillas, the heartiness of refried beans, and the richness of eggs, this recipe will quickly become a favorite in your kitchen. Whether you’re hosting a weekend brunch or simply craving a delicious morning meal, this dish delivers in taste and presentation.

Ingredients

• 1 tablespoon vegetable oil
• 1/2 medium onion, chopped
• 2 garlic cloves, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground chipotle
• 1/2 teaspoon kosher salt
• 1/2 cup chicken or vegetable broth, divided
• 4 (6-inch) flour tortillas, plus more for serving
• 1 cup refried black beans
• 1 1/2 cups Mexican blend shredded cheese, divided
• 4 large eggs
• 1 avocado, sliced, for topping
• Coarsely chopped fresh cilantro, for topping

Directions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Oil four 6.25-inch cast iron skillets, place them on a baking sheet, and put them in the oven to preheat.

2. Prepare the Sauce: Heat the vegetable oil in a saucepan over medium heat. Add the chopped onion and minced garlic, cooking for about 3 minutes until softened and fragrant. Stir in the fire-roasted diced tomatoes, oregano, ground chipotle, and kosher salt. Add 1/4 cup of chicken or vegetable broth and simmer for 5 minutes. Once the mixture has cooled slightly, blend it until smooth. (Tip: This sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Just rewarm it before using.)

3. Warm the Beans: Without washing out the saucepan, return it to medium heat. Add the refried black beans and the remaining 1/4 cup of broth. Stir until the beans are smooth and heated through.

4. Assemble the Skillets: Remove the baking sheet with the preheated skillets from the oven. Carefully press a flour tortilla into the bottom of each skillet. Spread 1/4 cup of the refried beans onto each tortilla, making a small well in the center to hold the egg. Sprinkle each with 1/4 cup of the shredded Mexican blend cheese, and top with a few tablespoons of the prepared sauce.

5. Add the Eggs: Gently crack one egg into the center indentation of each skillet. Return the baking sheet to the oven and bake for about 10 minutes, or until the egg whites start to turn opaque. The yolks should still be slightly jiggly at this stage.

6. Finish Baking: Sprinkle an additional tablespoon or two of cheese around each egg yolk. Return the skillets to the oven for another 5 to 7 minutes, until the cheese is melted and the eggs are cooked to your desired doneness. Ideally, the whites should be set while the yolks remain slightly runny.

7. Serve: Carefully release the tortilla from the bottom of each skillet using a thin spatula, and slide the entire dish onto a plate. Top with sliced avocado and freshly chopped cilantro. Serve warm with additional sauce on the side if desired.

Nutritional Information

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Calories: 420 kcal per serving
• Servings: 4

Final Thoughts

These Skillet Rancheros are a delightful combination of flavors and textures, perfect for breakfast, brunch, or even a light dinner. The warm tortillas, creamy refried beans, and runny eggs create a comforting base, while the fire-roasted tomato sauce and toppings add a burst of fresh and zesty flavor. Serve with extra tortillas to scoop up all the goodness, and enjoy a meal that’s sure to impress.

Let me know how this recipe turns out for you, and don’t forget to share your experience in the comments below!

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