Name: Best Huevos Rancheros Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: ½ recipe homemade salsa or 2 cups of your favorite red salsa (medium or spicy); 1 15 oz. can black beans, not drained; ¼ cup water; ¼ teaspoon salt; ⅛ teaspoon pepper; 1 teaspoon lime juice; ⅓ cup reserved salsa (uncooked); 4 quality corn tortillas (such as La Tortilla Factory); 1 tablespoon vegetable oil; 4 eggs; 1 tablespoon olive oil; Sliced avocado; Guacamole; Sour cream; Crumbled Cotija, queso fresco, or feta cheese; Cilantro; Pickled red onions; Hot sauce

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Introduction

Huevos Rancheros is a classic Mexican breakfast dish that combines crispy tortillas, creamy refried beans, fresh salsa, and perfectly cooked eggs. This vibrant and satisfying meal is easy to make and bursts with bold flavors to start your day right.

Two tostadas are placed on a white plate with a brown rim, set on a white marbled surface. Each tostada has a crispy golden base topped with a thick layer of black beans, followed by a sunny-side-up egg with a bright yellow yolk visible. Over one tostada, several slices of fresh light green avocado are fanned out, and both have dollops of chunky red salsa with a rich texture. Sliced green jalapeños are scattered over the eggs and salsa. The dish is garnished with fresh green cilantro leaves and a sprinkle of white crumbly cheese. A lime wedge rests beside the tostadas, and small cilantro pieces are scattered around the plate. A small white bowl with red salsa is placed near the top right corner, and a gold fork lies on the bottom left of the frame. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ recipe homemade salsa or 2 cups of your favorite red salsa (medium or spicy)
1 15 oz. can black beans, not drained
Salt and pepper, to taste
1 teaspoon lime juice
2 tablespoons olive oil, divided
4 eggs
4 quality corn tortillas (such as La Tortilla Factory)
Optional garnishes:
- Sliced avocado
- Guacamole
- Sour cream
- Crumbled Cotija, queso fresco, or feta cheese
- Cilantro
- Pickled red onions
- Hot sauce

Instructions

Step 1: Prepare the salsa. If using homemade salsa, follow your recipe directions and remove ⅓ cup to use later for the beans. If using store-bought, measure out 1 ⅔ cups. Warm the salsa in a nonstick skillet over low heat, letting it gently simmer for 5 minutes until thickened. Season with salt, pepper, or extra heat to taste. Transfer to a bowl and cover to keep warm.
Step 2: Cook the beans. In a large skillet, combine the reserved ⅓ cup salsa with the black beans and their liquid, ¼ cup water, ¼ teaspoon salt, and ⅛ teaspoon pepper. Simmer over medium-high heat for 5 minutes until the beans soften and most liquid is absorbed. Remove from heat, stir in lime juice, and mash about ¾ of the beans with a potato masher until thick and spreadable. Adjust consistency by simmering longer or adding water as needed. Cover to keep warm.
Step 3: Crisp the tortillas. Heat 1 tablespoon olive oil in a 12-inch cast iron skillet over medium heat. Once hot, cook two tortillas at a time for about 20 seconds per side until golden and crisp on edges but still pliable. Transfer to a paper towel-lined plate. Repeat with remaining tortillas.
Step 4: Cook the eggs. In the skillet used for salsa, heat the remaining 1 tablespoon olive oil over medium heat until shimmering. Crack 2 eggs into small bowls, then gently slide them onto opposite sides of the skillet. Cook until whites are set and yolks reach your preferred doneness—about 2½ minutes for runny yolks. Transfer eggs carefully to a nonstick mat or parchment paper. Repeat for remaining eggs, cooking two at a time.
Step 5: Assemble the dish. Rewarm salsa and beans if needed. Spread a generous layer of refried beans on each tortilla, top with a cooked egg, and season with freshly cracked pepper. Spoon warm salsa over the top and add any desired garnishes like crumbled cheese, avocado, cilantro, or hot sauce. Serve immediately and enjoy!

Tips & Variations

Use fresh homemade salsa for a brighter, more vibrant flavor, or a quality store-bought salsa for convenience.
For extra smoky flavor, char the tortillas slightly directly over a gas flame before frying.
Try swapping black beans for pinto beans if preferred.
Add a splash of chipotle in adobo sauce to the beans for a smoky heat variation.
Top with pickled jalapeños or red onions for tangy crunch.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat beans and salsa gently on the stove or in the microwave. Tortillas are best eaten fresh but can be briefly warmed in a skillet. Eggs are best served immediately and do not reheat well.

How to Serve

A close-up of a dish on a white plate with a round, golden-brown crispy base topped with a thick layer of dark black beans mixed with crumbled white cheese and sprinkled with green chopped herbs. On top of the beans sits a sunny-side-up fried egg with a bright yellow runny yolk spreading slightly over the beans. Next to the egg, there are several slices of light green avocado and sliced dark green jalapeños, with a dollop of red salsa on the side. A gold fork is gently pressing into the egg yolk. A lime wedge and some fresh cilantro leaves are placed at the edge of the plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Huevos Rancheros vegan?

Yes! Skip the eggs and top the tortillas with extra beans, sautéed vegetables, and avocado. You can also use tofu scramble as an egg substitute.

What kind of beans work best in this recipe?

Black beans are traditional and provide a great creamy texture when mashed. Pinto beans are also a delicious alternative.