Overland Huevos Rancheros Skillet
A robust, one-pan Mexican breakfast with eggs baked atop black beans, salsa, cheese, and corn tortillas. Ideal for van-lifers and overlanders craving classic roadside flavors.
Equipment
- Cast iron skillet
- Spatula
- Knife
Ingredients
- 6 small corn tortillas quartered
- 1 cup canned black beans drained
- 1 cup salsa
- 3 eggs
- 1/2 cup shredded pepper jack cheese
- 1/4 cup fresh cilantro chopped
- 1 tbsp olive oil
Instructions
- Heat oil in skillet over medium flame or van cooktop.
- Add tortillas and toast 1–2 minutes per side.
- Scatter black beans and pour salsa evenly over tortillas.
- Make 3 wells and crack eggs into them.
- Sprinkle cheese over top. Cover and cook 7–8 minutes, until eggs are just set.
- Garnish with cilantro and serve directly from skillet.
Notes
Use a tight-fitting lid or foil to help eggs steam-set faster. Great for groups—simply double and use a larger pan.