Prep Time: 20 minutes

Total Time: 35 minutes

Servings: 4

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Huevos Rancheros with Cactus and Black Beans


1 8-ounce package Cactus Leaves
3 tablespoons vegetable oil
2 cloves garlic, minced
2 Fresh Serrano or Jalapeno chiles, seeded and minced
1  11-ounce package black beans, cooked according to package directions and drained, or 11-ounce can black beans, rinsed and drained
4-inch corn tortillas, or 8-inch flour tortillas
4 eggs
Ranchero salsa or green chile salsa
1/2 cup shredded Monterey Jack cheese
Cilantro sprigs


Trim eyes from cactus leaves. Cut into julienne strips. In a medium skillet, heat 1 tablespoon of the oil. Saute cactus strips with garlic and chile for 3 minutes, or until crisp-tender. Stir in beans. Heat through. Cover and keep warm. In a second skillet, heat remaining 2 tablespoons oil. Fry each tortilla in oil for a few seconds or until limp. Drain on paper towels. Wrap in foil to keep warm. In same skillet fry eggs in hot oil to desired doneness. Place tortillas on 4 dinner plates. Spoon cactus mixture over tortillas. Top each with a fried egg. Serve garnished with salsa, shredded cheese, and cilantro.