i’m a texan.
and there is nothing in the world like tex-mex. i miss it. though i typically eat my weight’s worth when i visit “home”, i try to do what i can to satisfy my cravings from my own kitchen.
some of my fondest meal moments are brunches shared with friends and family. crisp late mornings. sunny texas skies. cinnamon-infused coffee. a patio table. and huevos rancheros…
Servings 6 servings
- 1 15-ounce can refried black beans
- 2 tablespoons milk
- Olive oil
- 6 5-inch corn tortillas
- 1 14.5-ounce can diced tomatoes with chilies
- Cooking spray
- 4 teaspoons butter
- 6 large eggs
- 1/2 cup queso fresco
- 1/4 cup chopped cilantro
- Heat beans and milk in a small saucepan on low heat; stir occasionally.
- Set oven to lowest temperature, and place a plate in the oven. Heat a teaspoon of olive oil in a large skillet over medium heat. Heat tortillas, one at a time, for a minute or so, until tortillas are soft. Add more oil as needed between tortillas. Place heated tortillas on plate in oven to keep warm.
- Add tomatoes to warm skillet. Bring to a boil; turn down heat to a low simmer.
- Heat another large skillet over low. Add a bit of butter; add eggs, one at a time. Cook to desired doneness of eggs.
- Spread beans evenly among 6 tortillas. Top with one egg; top evenly with tomato mixture. Sprinkle evenly with queso fresco and cilantro.