Maybe I just have Mexican food on the brain after my trip earlier this month? Or maybe I am just obsessed with it all the time anyways, but I am on a pretty major spree. And yesterday when I posted all about how to make Restaurant Style Mexican Black Beans, it was only expected that I come up with some way for you to use those black beans today.

And it is a really great way, if I do say so myself! Huevos Rancheros is to die for. Crispy tortillas, creamy black beans, salty cotija cheese and spicy salsa, all smothered in runny, over easy fried eggs. It is a hard to beat breakfast.

And is if those things are great as is- the homemade black beans take it over the top.

I also realized while making them, that this would be an absolutely GREAT recipe to make for a lot of people at once- like if you were having a brunch or something. You can make the beans a day or two ahead of time, and just have the salsa and cheese on hand. Then all you have to do is fry tortillas and eggs, which can both be done in batches. Totally simple to make and huge on taste.

With the weekend here, consider whipping up a batch for your friends or family on Sunday morning! (They would also be great on game day next weekend when the Seahwaks win;)

OK, this is how you make Huevos Rancheros:

Heat up the black beans.

In a medium heavy skillet or nonstick pan, fry the tortillas until crispy over medium-high heat, about 2-3 minutes on each side. Set to drain on a paper towel.

Add the eggs to the pan with the residual oil and cook to desired doneness.

Meanwhile divide the tortillas onto 2 plates, (2 tortillas on each plate).

Spoon the hot black beans over the tortillas.

Top them with salsa, cheese and fresh cilantro.

Put the hot fried eggs on the very top of the dish and season them with salt and pepper. Serve immediately.