• 1 New Mexico chili
  • 1 cup boiling water
  • 15 ounces tomato sauce
  • 1/4 cup onion (roughly chopped)
  • 2 cloves garlic
  • 1 serrano pepper (seeded)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 1/4 cup onion (chopped)
  • 1 clove garlic (minced.)
  • 1 can black beans
  • 8 charras (corn tostadas)
  • cooking spray
  • 4 eggs
  • green onion
  • cheddar cheese (shredded)


  1. Rehydrate New Mexico Chili in boiling water for 30 minutes. Remove chili from water. Reserve water.
  2. Place tomato sauce, chili, onion, garlic, pepper, cumin, chili powder and salt in blender. Process on speed 4 (puree) 1 minute. Add reserved water in small amounts if mixture seems thick. Pour mixture into sauce pan and simmer 20 minutes to blend flavors.
  3. Heat olive oil in small sauce pan. Add onions and garlic. Saute 1-2 minutes. Add black beans and simmer 15 minutes.
  4. Divide charros between 4 plates. Top each with 1/2 cup black beans. Coat skillet with cooking spray of medium heat. Fry eggs to desired doneness. Place one egg on of black beans. Drizzle with 3 tablespoons Ranchero Sauce and serve immediately, passing additional sauce seperately. Garnish with green onion and cheddar cheese if desired.
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