I am originally from Colorado and being from the southwest makes me a natural native to Mexican-inspired food. Many Sundays my family and I would go out to eat at delicious breakfast restaurants and I always remember my dad ordering Huevos Rancheros – which is a great mixture of a tortilla, refried beans, fried eggs, salsa and cheese.

Today I found a wonderful recipe for Huevos Rancheros but in small hand size tarts! Thanks Betty Crocker for this great recipe.

 Huevos Rancheros Tarts Recipe

Huevos Rancheros tarts

Image via: Betty Crocker

Ingredients

1 can (8 oz) refrigerated crescent dinner rolls

1/2 teaspoon dried oregano leaves

1/2 teaspoon chipotle chili powder

1/4 teaspoon kosher (coarse) salt

4 eggs

1 can (14.5 oz)  fire roasted tomatoes, undrained

1/4 cup chopped onion

1 clove garlic, peeled

4 tablespoons chopped fresh cilantro

1 can (15 oz) black beans, drained, rinsed

1/2 cup crumbled queso fresco cheese

Avocado slices, if desired

 

Huevos Rancheros

Image via: The Food Network

Directions

1.) Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Separate dough into 4 rectangles on cookie sheet. Firmly press perforations to seal. For each rectangle, roll edges toward center and form a 3 1/2-inch diameter round with a 1/2-inch rim. Press rim firmly to seal.

2.) In small bowl, mix oregano leaves, 1/4 teaspoon of the chipotle chili powder and the salt. Sprinkle over dough rounds. Break 1 egg in center of each dough round. (Egg may run over slightly.)

3.) Bake 16 to 18 minutes or until egg whites and yolks are firm, not runny.

4.) Meanwhile, in blender, place tomatoes, onion, garlic, 2 tablespoons of the cilantro and remaining 1/4 teaspoon chipotle chili powder. Cover; blend until smooth. In 2-quart saucepan, heat tomato mixture over medium-high heat 4 to 5 minutes or until hot.

5.) Remove and reserve 3/4 cup mixture from saucepan; cover to keep warm. Add beans to remaining mixture in saucepan. Cook over medium-high heat 5 minutes, stirring frequently, mashing beans slightly with back of wooden spoon until slightly thickened.

6.) For each serving, place about 1/3 cup bean mixture on plate with egg tart. Serve with reserved sauce, cheese, avocado slices and remaining 2 tablespoons cilantro.

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