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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Huevos Rancheros Recipe

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This recipe for Huevos Rancheros, by , is from Grandma Beasley's Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 tbsp olive oil
cup chopped onion
3 garlic cloves, chopped
tsp chili powder
tsp ground cumin
tsp salt
1 can 15oz rinsed black beans
cup chicken broth
small corn tortillas for each serving
2 tbsp butter
eggs for each serving
cup shredded Monterey Jack cheese
Sliced avocado, salsa, and cilantro (optional)

Heat oven to 350. In a skillet, heat oil over medium heat. Stir in onion; cook 3 minutes. Add garlic, chili powder, cumin and ⅛ tsp salt; cook another 2 minutes. Stir in beans and broth; bring to a simmer and cook 3 minutes. Smash half the beans with the back of a fork and stir. Place tortillas on a baking sheet and spread 2 tbsp of the beans on each tortilla.

Place in the oven.

Wipe out skillet then add 1 tbsp butter. Fry eggs until cooked.

Remove tortillas from oven, season with remaining ⅛ tsp salt and top each with Monterey Jack. Garnish with avocado, salsa and cilantro if using.




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