Ingredients

For The Pico De Gallo:

• 1 medium ripe tomato chopped

• 1 jalapeno pepper chopped

• 2 tablespoons chopped cilantro

• 1 teaspoon lime juice

• Salt to taste

For the Beans:

• 1 tablespoon olive oil

• ½ small onion chopped

• 1 jalapeno pepper chopped

• 1 clove garlic chopped

• 1/2 teaspoon chili powder

• ¼ teaspoon ground cumin

• Salt taste 

• 1.5 cups cooked pinto beans drained, if using canned

• 1/4 cup water

• 1 teaspoon lime juice

• 1 tablespoons hot sauce

FOR THE HUEVOS RANCHEROS

• 4 6-inch corn tortillas

• 4 large eggs

• 2 tablespoons olive oil

• Salt and pepper to taste

Instructions

Salsa:

Mix all of the ingredients together in a small bowl. Taste and adjust for salt. You can use it right away, or cover and refrigerate at least one hour to let the flavors mingle and develop. You can leave it overnight.

Beans:

Heat the oil in a large pan and add the onion and jalapeno peppers. Cook them down for 5 minutes to soften. Add the garlic, chili powder, cumin and salt. Cook another minute. Add the beans and water. Give it a stir and cover. Cook for 5 minutes. Mash the beans with a fork or a potato masher to your desired consistency. Remove from heat. Stir in the lime juice, if desired.

Huevos Rancheros:

Heat a large pan to medium heat. Lightly oil the tortillas with 1 tablespoon olive oil. Fry them in the pan about 1-2 minutes per side, or until they lightly brown and get a bit puffy, but not crispy. Remove from heat and set onto 2 plates. Spread the refried beans onto the tortillas. Add remaining olive oil to the same pan and heat through. Add the eggs and splash them with a bit of salt and pepper. Fry them lightly, until the egg whites are set, lifting up the edges a bit to distribute the oil. Cook them 2 at a time if needed. Set the eggs over the tortillas and beans.

Top with pico de gallo and warmed ranchero sauce (or use warmed salsa or your favorite hot sauce). Garnish with cilantro and white crumbly cheese and serve!