Huevos Rancheros
from kristineskitchenblog.com
Huevos Rancheros is a Mexican breakfast recipe made with crispy corn tortillas, beans, fried eggs, avocado and salsa. This is my easy take on the authentic recipe. It's a hearty vegetarian meal that's perfect for breakfast, brunch or even lunch!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Servings: 4 servings
Calories: 376kcal
- 15 ounce can black beans rinsed and drained
- 1 ¼ cups salsa store-bought or homemade, divided
- 1 tablespoon olive oil
- 4 corn tortillas
- 1 tablespoon butter or olive oil
- 4 large eggs
- salt and pepper
- 1 large avocado pitted, peeled and sliced
- salt and pepper
- crumbled Cotija cheese optional, for serving
- fresh cilantro optional, for serving
Warm the beans and salsa: Stir together the black beans and ½ cup of the salsa in a small skillet or saucepan. Heat over medium heat until simmering, then reduce the heat and cook at a low simmer for about 5 minutes, until thickened. Partially mash the beans using the back of a spoon.
Crisp the tortillas: Heat the 1 tablespoon of olive oil in a skillet over medium-high heat. Add 1-2 tortillas at a time (in a single layer) and heat for 30-90 seconds per side, until lightly browned and crispy. Place warmed tortillas between paper towels while you fry the eggs.
Cook the eggs: Working in batches as needed based on the size of your pan, fry the eggs. Using ¼ tablespoon of butter (or olive oil) per egg, melt the butter in a nonstick skillet over medium heat. Crack the egg(s) into the pan and reduce the heat to medium low. Cook for 2-3 minutes, until the egg white is set. (You can cover the pan after the egg cooks for a minute or two to help the white cook through.) Sprinkle with salt and pepper.
Assemble: Place one tortilla on each plate. Top each tortilla with the mashed beans/salsa mixture, spreading it out over the tortilla. Then top with a fried egg, ¼ of the remaining salsa and sliced avocado. Sprinkle with salt and pepper. Garnish with crumbled Cotija cheese and fresh cilantro, if desired. Serve immediately.
- The recipe is written to serve 4, with one tortilla/egg per person. Big eaters may want two eggs/tortillas.
- You can substitute pinto beans or refried beans for the black beans.
- Storing Leftovers: I recommend only assembling as much as you will eat right away. Leftover bean and salsa mixture can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to crisp the tortillas and cook the eggs right before serving.
Calories: 376kcal | Carbohydrates: 39g | Protein: 16g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 171mg | Sodium: 1042mg | Potassium: 891mg | Fiber: 14g | Sugar: 4g | Vitamin A: 793IU | Vitamin C: 9mg | Calcium: 113mg | Iron: 4mg
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