Huevos Rancheros
- Contains Dairy
- Contains Eggs
Prepared with
Ingredients
- 1 tablespoon plus 2 teaspoons canola oil, divided
- 2 small onions, peeled, diced
- 5 cloves garlic, peeled, roughly chopped
- 2 cans (15.5 ounces each) black beans, rinsed, drained
- 4 teaspoons kosher salt, divided
- 1 teaspoon ground cumin
- 1/3 cup water
- 8 large eggs, beaten
- 3/4 cup queso fresco, crumbled, divided
- 8 corn tostadas (6 inches each)
- 2 cups fresh or chunky salsa
- 1/4 cup fresh cilantro, finely chopped
- 2 avocados, peeled, pit removed, thinly sliced
- Small Bowl
Instructions
Step 1
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
Step 2
Add 1 tablespoon oil and onion to pot and sauté for 3 minutes. Add garlic and sauté for 1 minute.
Step 3
Add beans, 2 teaspoons salt, cumin, and water to pot and stir to incorporate.
Step 4
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 3 minutes. Select START/STOP to begin.
Step 5
While beans are cooking, combine 1/4 cup queso fresco and remaining salt with the beaten eggs.
Step 6
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 7
Remove beans from the pot and transfer to a small mixing bowl, mashing lightly with a fork.
Step 8
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Add remaining oil, then pour in the egg mixture.
Step 9
Cook eggs, stirring constantly, for about 3 minutes, or until scrambled. Remove eggs from pot.
Step 10
To serve, spread mashed bean mixture onto each tostada, then add eggs, salsa, and avocado. Garnish with remaining queso fresco and cilantro.