- 6
Ingredients
- 4 * 4 slices bacon, diced
- 1 * 1 cup diced onion
- 1/2 * 1/2 cup diced red pepper
- 1 * 1 cup fresh corn, off the cob
- 1 * 1 clove garlic, minced
- 1 * 1 jalapeno pepper, seeded and finely chopped
- 2 * 2 teaspoons ground cumin
- 2 * 2 teaspoons ground coriander
- 1 1/2 * 1 1/2 cups cooked black beans
- 1 * 1 cup diced tomato
- 3 * 3 tablespoons chopped fresh coriander
- * salt and pepper
- 6 * 6 small tortillas
- 2 * 2 cups grated cheddar cheese
- 12 * 12 eggs
- * sour cream, for garnish
- * chopped fresh coriander, for garnish
Preparation
Step 1
Directions
1. For ranchero mix, heat a large sauté pan over medium heat and add bacon. Cook until crisp, remove to drain, and remove all but 1 tbsp bacon drippings.
2. Add onion and red pepper and sauté until onions are translucent, about 5 minutes. Stir in corn, garlic, jalapeno and spices and cook for 2 minutes.
3. Add beans and tomato and cook until warmed through. Remove from heat, stir in coriander and season to taste.
4. Preheat oven to 400 F.
5. Grease 6 8-ounce ovenproof dishes and line each with a tortilla. Spoon ranchero mix into each tortilla and sprinkle with grated cheddar. Break 2 eggs into each dish and season lightly.
6. Bake for 15 minutes, or until eggs reach desired doneness. Place each bowl on a saucer (the bowls will be hot) and top with a spoonful of sour cream and a sprinkle of coriander and serve immediately.