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a gorgeous plate of huevos rancheros garnished with queso fresco, sliced avocado and lime wedges.
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5 from 1 vote

Huevos Rancheros

Huevos Rancheros is a classic Mexican breakfast that's as delicious as it is colorful. It features a layer of hearty black beans and tomatoes, topped with a perfectly fried egg, all served on a warm corn tortilla.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Brunch
Cuisine: Mexican
Servings: 4
Calories: 471kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 jalapeno seeded and finely chopped
  • 1 medium red bell pepper diced
  • 15 ounces black beans drained and rinsed
  • 14.5 ounces diced tomatoes
  • 1 teaspoon ground cumin
  • salt and pepper to taste
  • 4 large eggs
  • 4 corn tortillas
  • 1 avocado sliced
  • ¼ cup fresh cilantro chopped
  • ¼ cup queso fresco or feta cheese, crumbled
  • lime wedges for serving
US Customary - Metric

Instructions

  • Heat olive oil in a large skillet over medium heat. Add the onion, garlic, jalapeño, and red bell pepper. Sauté until the vegetables are soft, about 5 minutes.
  • Stir in the black beans and diced tomatoes. Season with ground cumin, salt, and pepper. Cook the mixture until it's heated through and slightly thickened, about 10 minutes.
  • In a separate non-stick skillet, heat a little more olive oil over medium heat. Crack the eggs into the skillet, and fry them to your desired doneness. Season with a bit of salt and pepper.
  • Heat the corn tortillas in a dry skillet or in the microwave until warm and pliable.
  • Place a warm tortilla on each plate. Spoon a generous amount of the bean and tomato mixture over each tortilla. Top each with a fried egg. Garnish with sliced avocado, chopped cilantro, and crumbled queso fresco or feta cheese.
  • Serve immediately with lime wedges on the side.

Notes

  1. Storage Tips: Store any leftovers in an airtight container in the fridge for up to two days. Reheat gently before serving.
  2. Vegan Variation: Easily make this recipe vegan by substituting the eggs with scrambled tofu and skipping the cheese, or using a vegan cheese alternative.
  3. Tortilla Options: While corn tortillas are traditional, feel free to use flour tortillas if you prefer a softer texture.

Nutrition

Serving: 1serving | Calories: 471kcal | Carbohydrates: 50g | Protein: 21g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 191mg | Sodium: 295mg | Potassium: 1059mg | Fiber: 16g | Sugar: 6g | Vitamin A: 1575IU | Vitamin C: 59mg | Calcium: 173mg | Iron: 5mg