Description
This Best Huevos Rancheros Recipe combines vibrant flavors and textures, creating a satisfying meal that will impress your guests.
Ingredients
Scale
- ½ recipe homemade salsa or 2 cups 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 (recommended: La Tortilla Factory)
- Optional garnishes: sliced avocado, guacamole, sour cream, crumbled Cotija, queso fresco or feta cheese, cilantro, pickled red onions, hot sauce
Instructions
- Prep Ahead Note: You will need 3 skillets: 1 nonstick for salsa and eggs, 1 large for beans, and 1 cast iron for tortillas.
- Prepare salsa according to recipe directions. Reserve 1/3 cup salsa for beans.
- In a large nonstick skillet, add remaining salsa and simmer for 5 minutes. Season to taste.
- In a large skillet, combine 1/3 cup reserved salsa, black beans, ¼ cup water, salt, and pepper. Simmer for 5 minutes until beans are softened.
- Stir in lime juice and mash about ¾ of the beans until thick and creamy.
- In a cast iron skillet, heat 1 tablespoon oil and cook tortillas until golden and pliable, about 20 seconds per side.
- In the nonstick skillet, heat remaining olive oil and crack in eggs. Cook until whites are set and yolks are your desired doneness.
- Assemble by spreading refried beans over each tortilla, topping with an egg and warm salsa, and adding any desired garnishes.
Notes
- For more heat, add chili seeds or cayenne pepper to the salsa.
- The beans should be thick and creamy but spreadable; adjust with water if necessary.
- Do not cover eggs with foil to prevent steaming.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 370mg