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Recipe: Huevos Rancheros

Yields1 ServingPrep Time10 minsCook Time5 minsTotal Time15 mins

They this classic Mexican recipe for breakfast or brunch! Seasoned with Mexican spices & fresh pico de gallo; add in pinto beans & serve this dish with a few delicious salsas. A favorite in our home!

Try our all time favorite breakfast/brunch recipes : Huevos Rancheros!

 4-8 corn tortillas
 olive oil
 1 can (15 ounces) black beans, drained & rinsed
 4 large eggs
 crumbled goat or feta cheese
 2 plum tomatoes, seeded & cut into small pieces
 1 avocado, cut into 1/2 inch pieces
 1 tablespoon lemon juice
 garlic salt & black pepper to taste
 1/4 cup chopped green onion
 fresh cilantro
 hot sauce

Mix the tomatoes & avocado with lemon juice. Set aside.


Heat 1 tablespoon of olive oil in a sauté pan, add the black beans & 2 tablespoons chopped cilantro. Cook a few minutes until warm.


Heat a splash of oil in another pan, warm the tortillas one at a time for 30 seconds over medium heat. Add some more oil & cook eggs sunny side up or over easy.


Assemble: Plate the tortillas (I like to stack 2 at a time) top with black beans, tomato/avo salad & eggs. Finish with some cheese, green onion & chopped cilantro.

Nutrition Facts

Serving Size 4 Servings