Name: Best Recipe for 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); Salt and pepper, to taste; Chili seeds or cayenne pepper (optional, for heat); 1 15 oz. can black beans, NOT DRAINED; ⅓ cup reserved salsa (from above); ¼ cup water; ¼ teaspoon salt; ⅛ teaspoon pepper; 1 teaspoon lime juice; 4 quality corn tortillas (recommend 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

Jump to Recipe

Introduction

Huevos Rancheros is a classic Mexican breakfast dish featuring crispy corn tortillas topped with creamy refried beans, perfectly cooked eggs, and vibrant salsa. It’s a flavorful, satisfying way to start your day with fresh ingredients and bold tastes.

This dish shows a white plate with a single crispy golden brown tortilla as the base layer. On top of the tortilla is a thick layer of black refried beans with a slightly chunky texture. Over the beans sits a sunny side up egg, with bright yellow yolk and white edges that are slightly crisp. Around the egg, there are slices of green jalapeño peppers, red salsa with visible tomato bits, and creamy green avocado slices arranged beside the egg. Garnishing the whole dish are sprinkles of fresh chopped green cilantro and white crumbly cheese. A wedge of lime is placed at the top edge of the plate, all set on a white marbled surface. 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
1 teaspoon lime juice
2 tablespoons olive oil, divided
4 eggs
4 quality corn tortillas
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, follow your recipe and reserve ⅓ cup for the beans. For store-bought salsa, add 1 2/3 cups to a large nonstick skillet and simmer gently for 5 minutes until thickened. Season with salt, pepper, and optional heat. Transfer to a serving bowl and keep warm.
Step 2: Make the beans. In a large skillet, combine ⅓ cup reserved salsa, black beans with liquid, ¼ cup water, ¼ teaspoon salt, and ⅛ teaspoon pepper. Simmer for 5 minutes until beans soften and most liquid is absorbed. Remove from heat, stir in lime juice, then mash about ¾ of the beans until thick and spreadable. Adjust moisture as needed and keep warm.
Step 3: Cook the tortillas. Heat 1 tablespoon vegetable oil in a cast iron skillet over medium heat. Fry two tortillas at a time until golden and crisp on the edges but still flexible, about 20 seconds per side. Drain on paper towels and repeat with remaining tortillas.
Step 4: Cook the eggs. In the same skillet used for salsa, heat 1 tablespoon olive oil over medium heat. Crack eggs into separate small bowls, then gently slide into the pan on opposite sides. Cook until whites are set and yolks reach your desired doneness, about 2½ minutes for runny yolks. Transfer eggs to parchment or a nonstick mat to avoid steaming.
Step 5: Assemble. Rewarm salsa and beans if needed. Spread refried beans over each tortilla, top with an egg, and season with freshly cracked pepper. Spoon warm salsa on top and add optional garnishes as desired. Serve immediately.

Tips & Variations

Prepare salsa and beans ahead and reheat when ready to serve for quicker assembly.
Use homemade or high-quality corn tortillas for better flavor and texture; fresher tortillas hold up better when pan-fried and topped.
Substitute pinto beans for black beans if preferred.
Change the eggs to your liking—scrambled, poached, or over-easy all work well.
Serve over tostadas if tortillas aren’t available or to add extra crunch.

Storage

Store leftover salsa, beans, and cooked tortillas separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before assembling. Eggs are best cooked fresh, but leftovers can be reheated carefully in a skillet over low heat to avoid overcooking.

How to Serve

The image shows a white speckled plate with a single layered dish starting with a golden-brown crispy tortilla base. On top of the tortilla is a thick black bean spread covering it almost fully. Next, a sunny-side-up egg with a bright yellow yolk and soft white edges sits in the center. Surrounding the egg are slices of fresh green avocado and scattered chopped cilantro leaves. There are also dollops of red salsa with chunks, and slices of green jalapeño peppers placed on the salsa and beans. A wedge of lime is placed near the top edge of the plate. The dish is garnished with bits of white cheese and pepper flakes, all set on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned refried beans instead of black beans?

Yes, canned refried beans are a convenient shortcut. Just warm them and season with a bit of salsa, lime juice, salt, and pepper to enhance flavor.

What if I don’t have a cast iron skillet for the tortillas?

You can use any heavy-bottomed skillet or nonstick pan to cook the tortillas. The goal is to get them golden and slightly crisp without breaking.