Huevos Rancheros

 
I'm so excited about this recipe! My oldest daughter and I watched Melissa make this meal on $10 Dinners, and we thought it looked so fun! I ended up making only my husband's with the egg. My girls like eggs, but they've never had a runny yolk before. I didn't feel like freaking them out and having to feed them something else! Go figure!

Here is the recipe from foodnetwork.com,

Ingredients

• 8 (5-inch) flour tortillas
• 3 tablespoons butter, melted (I sprayed with cooking spray instead. Much healthier!)
• Kosher salt and freshly ground black pepper
• 1 cup prepared chunky cilantro salsa, divided
• 3/4 cup cooked black beans
• 8 eggs
• 1/2 cup shredded pepper jack cheese
• 1/2 cup sour cream
• Special Equipment: 12-cup muffin tin

Preheat the oven to 400 degrees F.

Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cups. Brush both sides of the tortillas lightly with the melted butter and sprinkle with salt. Press the tortillas into the muffin tin, creating little tortilla cups.

In a small bowl, mix half the salsa with the black beans and season with salt and pepper. Spoon a heaping tablespoon of the black bean mixture into each tortilla cup. Crack an egg into each of the eight cups. Bake until barely set, about 8 minutes. (My husband thought they could have used a few more minutes to crisp and cook the egg.) Top with cheese, cover with aluminum foil, and then bake for 6 to 7 minutes more. To serve, spoon the sour cream and remaining salsa on top of the eggs.

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I thought it was a little silly that Melissa didn't make a suggestion for the tortilla that you have to cut off! I made mine in to cinnamon chips! A no brainer!