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Huevos Rancheros in Tortilla Cups
- 4 tablespoons olive oil, divided
- 6 6- to 6 1/2-inch-diameter corn tortillas
- 1 15-ounce can pinto beans or black beans, drained
- 2/3 cup chopped fresh cilantro, divided
- 1 teaspoon ground cumin
- 6 large eggs
- 3/4 cup grated Monterey Jack cheese
- 1 cup purchased pico de gallo
- 2 to 3 teaspoons bottled chipotle hot sauce
Directions:View on Bon Appetit
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