Before cutting your lime in half, roll it on your cutting board with your palms to make it easier to juice. When adding ingredients to a hot pan, be mindful of oil splatter. Cooking times may vary by appliance.
Ingredients
2 whole Eggs
8 oz Black Beans
2 oz Cotija Cheese
1 whole Avocado
6 oz Ranchero Sauce
2 whole Flour Tortillas
2 oz Sour Cream
1 whole Lime
2 cup Shredded Cabbage Slaw
0.25 cup Cilantro
1 tbsp Cubano Spice Blend
0 Salt
0 Pepper
0 Cooking Oil
Tools
Baking sheet
Aluminum foil
Nonstick saute pan with a lid (12 inches)
Saucepan (2 quarts)
Kitchen knife
Cutting board
Mixing bowl
Kitchen tongs
Spatula
Cooking spoon
Oven mitt
Click anywhere to see instructions→
Gobble
Huevos Rancheros
with Cuban Black Beans & Avocado
⏱️ 30 min🍽️ 2 servings
Cooking Tips
Before cutting your lime in half, roll it on your cutting board with your palms to make it easier to juice. When adding ingredients to a hot pan, be mindful of oil splatter. Cooking times may vary by appliance.
Ingredients
2 whole Eggs
8 oz Black Beans
2 oz Cotija Cheese
1 whole Avocado
6 oz Ranchero Sauce
2 whole Flour Tortillas
2 oz Sour Cream
1 whole Lime
2 cup Shredded Cabbage Slaw
0.25 cup Cilantro
1 tbsp Cubano Spice Blend
0 Salt
0 Pepper
0 Cooking Oil
Tools
Baking sheet Aluminum foil Nonstick saute pan with a lid (12 inches) Saucepan (2 quarts) Kitchen knife Cutting board Mixing bowl Kitchen tongs Spatula Cooking spoon Oven mitt
Mise en Place
1
Prepare Baking Sheet and Oven
Preheat the oven to 425°F convection or 450°F conventional. Line a baking sheet with aluminum foil.
2
Rinse and Dry Produce
Rinse your fresh produce—cilantro, lime, and avocado. Gently pat dry.
3
Chop and Prep Garnishes
Cut the lime in half. Pick apart some cilantro sprigs for garnish, then roughly chop the remaining. Cut the avocado in half, discard the pit, and thinly slice the flesh.
4
Prepare Cabbage Slaw
In a mixing bowl, toss the shredded cabbage slaw and chopped cilantro with the juice from the lime. Season to taste with salt and pepper and set aside to marinate.
5
Gather and Ready Other Ingredients
Have the following ready for use: eggs, black beans (with liquid), Cubano spice blend, flour tortillas, cotija cheese, ranchero sauce, sour cream, cooking oil, salt & pepper. Set out needed cooking supplies: nonstick sauté pan with lid, saucepan, kitchen tongs, spatula, cooking spoon, and oven mitt.
Cooking Steps
1
Preheat the oven and prepare baking sheet
Preheat the oven to 425°F for convection or 450°F for conventional ovens. Line a baking sheet with aluminum foil.
2
Prep produce and slaw
Rinse your fresh produce and gently pat dry. Cut the lime in half. Pick apart some of the cilantro for garnish, then roughly chop the rest. Cut the avocado in half, discard the pit, and thinly slice the flesh. In a mixing bowl, toss the shredded cabbage slaw and chopped cilantro with the juice from the lime. Season to taste with salt and pepper and set aside to marinate.
3
Heat and season the black beans
Empty the black beans and their liquid into a saucepan. Stir in the Cubano spice blend, then bring to a simmer over medium heat. Cook for 5 minutes, or until thoroughly heated, then turn off the heat. Mash the beans to your preference and season generously with salt to taste.
4
Poach the eggs in ranchero sauce
Bring the ranchero sauce to a simmer in a nonstick sauté pan over medium heat. Carefully crack the eggs into the pan and season with salt and pepper. Cover and cook for 3-4 minutes, or until the egg whites have set and yolks are cooked to your liking. Turn off the heat.
5
Crisp the flour tortillas
Lightly rub both sides of the flour tortillas with a small amount of cooking oil. Arrange the tortillas on the prepared baking sheet, overlapping if needed. Place into the oven for 3-5 minutes, or until crispy and browned. Remove from the oven and set aside for assembly.
6
Assemble and plate the huevos rancheros
Spread a dollop of the black beans onto each tortilla, then top with an egg. Spoon the remaining ranchero sauce over the eggs and tortillas as desired. Arrange the cilantro-cabbage slaw and the avocado slices alongside the huevos rancheros. Top with cotija cheese and sour cream, and garnish with the reserved cilantro.