Easy Huevos Rancheros Recipe
Add Preferred SourceHuevos Rancheros brings together the best of breakfast with bold flavors and hearty ingredients. Crisp tortillas, creamy black beans, and perfectly fried eggs come together under a blanket of zesty salsa, making every bite satisfying and delicious. It’s a quick, filling dish that’s easy to customize and perfect for any morning when you want something more exciting than the usual.
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I love that this hearty breakfast can be made in just 25 minutes, so you can satisfy that morning hunger quickly. It’s great for when you just want something a little different from the norm. And my Mexican food-loving family loves it. It’s a great way to start Cino de Mayo, but also perfect for a game day brunch or a delicious weekend treat.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to make Huevos Rancheros with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
It’s not difficult to make Huevos Rancheros if you follow my straightforward instructions.
Heat the Salsa
Start by heating a skillet over medium heat. Add some olive oil and pour in your salsa. Cook it for about 10 minutes, stirring occasionally until it thickens a little. Once it’s ready, transfer it to a bowl and set it aside.
Warm the Black Beans
While the salsa is cooking, warm your black beans in a small saucepan over medium-low heat. Stir every now and then until they’re heated through. Keep them warm until you’re ready to serve.
Toast the Corn Tortillas
Next, grab your corn tortillas and place them in a dry skillet over medium heat. Toast them for about 1 minute per side until they’re slightly crispy. Stack them up and cut into quarters, then cover them with a kitchen towel to keep them warm.
Fry the Eggs
In the same skillet, melt some butter over medium heat. Crack the eggs into the skillet and fry them just the way you like. Season with salt and pepper while they cook.
Assemble the Huevos Rancheros
Time to put everything together! Lay one or two warm tortillas on each plate, spread some of the warm black beans on top, then add a fried egg.
Spoon that delicious cooked salsa over everything, and sprinkle crumbled cotija cheese. Don’t forget to garnish with fresh cilantro, avocado slices, and scallions for extra flavor and freshness. Serve and enjoy!
Recipe notes and expert tips
Here are my top tips to make your Huevos Rancheros the best it can be.
- Perfect Beans: Lightly mashing the black beans adds a creamier texture, which helps them spread easily over the tortillas and mix beautifully with the eggs and salsa. You can even add a splash of olive oil or a squeeze of lime juice to the beans while they’re warming for an extra layer of flavor.
- Tortilla Texture: The key to perfect tortillas is a quick toast—about 1 minute on each side. This creates a light crispiness while still keeping them soft enough to fold without breaking. If you want them extra crispy, you can lightly brush them with olive oil before toasting, but be careful not to overdo it so they don’t lose their flexibility.
- Customize the Heat: If you like things spicy, there’s plenty of room to kick up the heat. You can use a spicier salsa or add chopped jalapeños to the salsa as it simmers. For an extra layer of heat, drizzle some hot sauce on top of the finished dish or serve with a side of sliced chili peppers.
- Cheese Swap: If you can’t find cotija cheese, don’t worry! Feta is a great substitute, offering that same crumbly texture and salty bite. Queso fresco is another option that melts beautifully into the warm salsa. For a different twist, try using a sharp cheddar or pepper jack for more richness and a bit of spice.
- Fresh Garnishes: The garnishes might seem simple, but they really lift the dish. Fresh cilantro adds a burst of herby flavor, while creamy avocado brings a cool, buttery contrast to the heat of the salsa and eggs. The scallions add a mild crunch and freshness, but you can also use thinly sliced radishes or a sprinkle of fresh lime juice for an extra zing.
How to store leftover Huevos Rancheros
If you have leftovers, it’s best to store the components separately. Store the salsa, black beans, and tortillas in airtight containers in the fridge for up to three days.
When you’re ready to eat, reheat the salsa and beans on the stovetop or in the microwave, and give the tortillas a quick toast in a skillet.
More Breakfast Recipes You Will Love
- Breakfast Casserole
- Cinnamon French Toast Casserole
- Hashbrown Casserole
- Homemade Cinnamon Rolls
- Breakfast Bagel
Ingredients
- 1 tablespoon olive oil divided
- 2 cups salsa recipe
- 10 ounces black beans mashed
- 4 corn tortillas
- 1 tablespoon butter
- 4 large eggs
- ½ cup cotija cheese crumbled
- Cilantro for garnishing
- Avocado for garnishing
- Scallions for garnishing
Instructions
- Heat a skillet over medium heat and add 1 tablespoon of olive oil. Pour in the salsa and cook for 10 minutes, stirring occasionally until it thickens slightly. Once ready, transfer the salsa to a bowl and set it aside.2 cups salsa recipe, 1 tablespoon olive oil
- In a small saucepan over medium-low heat, warm the black beans, stirring occasionally until heated through. Keep the beans warm until serving.10 ounces black beans
- Using a dry skillet, toast the corn tortillas for about 1 minute on each side until they’re slightly crisp but still pliable. Once done, stack them, cut them into quarters, and cover them with a clean kitchen towel to keep warm.4 corn tortillas
- In the same skillet, melt the butter over medium heat. Crack the eggs into the skillet and fry to your desired doneness. Season with salt and pepper to taste.1 tablespoon butter, 4 large eggs
- To assemble, place one or two tortillas on each plate. Add a portion of the warmed black beans, followed by a fried egg. Spoon the cooked salsa generously over the eggs and tortillas. Top with crumbled cotija cheese, and garnish with cilantro, avocado, and scallions. Serve immediately.½ cup cotija cheese, Cilantro, Avocado, Scallions
Notes
- Perfect Beans: Lightly mashing the black beans adds a creamier texture, which helps them spread easily over the tortillas and mix beautifully with the eggs and salsa. You can even add a splash of olive oil or a squeeze of lime juice to the beans while they’re warming for an extra layer of flavor.
- Tortilla Texture: The key to perfect tortillas is a quick toast—about 1 minute on each side. This creates a light crispiness while still keeping them soft enough to fold without breaking. If you want them extra crispy, you can lightly brush them with olive oil before toasting, but be careful not to overdo it so they don’t lose their flexibility.
- Customize the Heat: If you like things spicy, there’s plenty of room to kick up the heat. You can use a spicier salsa or add chopped jalapeños to the salsa as it simmers. For an extra layer of heat, drizzle some hot sauce on top of the finished dish or serve with a side of sliced chili peppers.
- Cheese Swap: If you can’t find cotija cheese, don’t worry! Feta is a great substitute, offering that same crumbly texture and salty bite. Queso fresco is another option that melts beautifully into the warm salsa. For a different twist, try using a sharp cheddar or pepper jack for more richness and a bit of spice.
- Fresh Garnishes: The garnishes might seem simple, but they really lift the dish. Fresh cilantro adds a burst of herby flavor, while creamy avocado brings a cool, buttery contrast to the heat of the salsa and eggs. The scallions add a mild crunch and freshness, but you can also use thinly sliced radishes or a sprinkle of fresh lime juice for an extra zing.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
