I’m sharing my Black Bean Huevos Rancheros, layered with creamy refried beans, runny sunny side up eggs and cooked salsa on tortillas, topped with avocado, cilantro and Cotija, and hiding a surprising shortcut you won’t expect.

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I never planned to perfect the Best Recipe For Huevos Rancheros, but I keep circling back to this one. Velvety refried beans and ripe avocado make it feel simple and a little reckless, like breakfast that breaks the rules and still wins.

If you peek at Mexican Food Brunch Ideas or type Huevos Rancheros Recipe Authentic you’ll find tons of takes, but mine chews on the edges and keeps surprising me. It’s messy, loud, and somehow honest.

Ive burned bits and I still serve it proud, because the payoff is that first ridiculous, impossible-to-forget bite.

Ingredients

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Corn tortillas: mostly carbs, light corn flavor, perfect for folding can get crispy.
Refried beans: Creamy fiber and protein adds heft and earthy flavor, great veggie option.
Eggs: High quality protein, silky yolks enrich sauce, they add richness.
Avocado: Healthy fats, creamy texture cools heat, adds buttery mouthfeel and freshness.
Crushed tomatoes: Bright acidity and sweetness makes salsa tangy, balances spicy and savory.
Jalapeno: Fresh heat, sharp green flavor, not too hot when seeded gives a kick.
Cotija, cilantro and lime: salty tang, herbal citrus lift, brightens and balances richness.

Ingredient Quantities

6 corn tortillas (about 6 inch)

1 1/2 cups refried beans (homemade or canned)

4 large eggs

2 tablespoons vegetable oil

2 tablespoons unsalted butter

1 14 oz can crushed tomatoes

1 small white onion, chopped

2 cloves garlic, minced

1 jalapeno, seeded and chopped

1/2 teaspoon ground cumin

1 teaspoon chili powder

Kosher salt and freshly ground black pepper

1 ripe avocado, sliced

1/2 cup crumbled Cotija cheese

1/4 cup chopped fresh cilantro plus extra for garnish

1 lime

Hot sauce or extra salsa for serving, optional

How to Make this

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1. Make the cooked salsa: heat 1 tablespoon vegetable oil in a skillet over medium heat, add the chopped white onion and seeded chopped jalapeno and cook until soft, about 4 minutes; add the minced garlic, stir 30 seconds, then pour in the 14 oz can crushed tomatoes, 1/2 teaspoon ground cumin, 1 teaspoon chili powder, salt and pepper to taste and simmer gently 8 to 10 minutes until it thickens a bit; stir in 1 tablespoon of the butter at the end for richness and taste again.

2. Warm and loosen the refried beans: put the 1 1/2 cups refried beans in a small saucepan over low heat with the remaining 1 tablespoon unsalted butter and a splash of water if too thick, stir until creamy and season with a little kosher salt and pepper; keep warm on very low.

3. Heat the tortillas: heat a clean large skillet over medium, add the remaining 1 tablespoon vegetable oil, work in batches and warm each corn tortilla about 30 to 45 seconds per side until pliable and a little crisp at the edges; stack them in a towel to keep warm (you’ve got 6 tortillas, so warm them all).

4. Fry the eggs sunny side up: wipe that same skillet clean, lower heat to medium-low, add a tiny slick of oil if needed, crack the 4 large eggs in (don’t overcrowd), cook slowly until the whites are set and yolks still runny, about 3 to 4 minutes; if whites won’t set, cover the pan for 20 to 30 seconds but watch closely so yolks stay runny; season with salt and pepper.

5. Assemble the base: lay out warm tortillas (six), spread a generous spoonful of the warm refried beans on each tortilla to make a creamy layer.

6. Add salsa and eggs: spoon the hot cooked tomato salsa over the beans on each tortilla, then top four of the tortillas with the sunny side up eggs (you can split eggs how you like or double up two tortillas for a heartier plate).

7. Top with avocado and cheese: add sliced ripe avocado to each assembled tortilla, sprinkle 1/2 cup crumbled Cotija cheese evenly across all the tortillas.

8. Finish with cilantro, lime and hot sauce: scatter the 1/4 cup chopped fresh cilantro over everything, squeeze the juice of the lime over the plates, and offer hot sauce or extra salsa on the side for anyone who wants more heat.

9. Quick tips while serving: serve immediately so eggs stay runny, keep the beans and salsa warm on very low so nothing cools down, and if you’re feeding more people cook eggs in small batches and keep finished plates in a warm oven for a minute; don’t overcook the yolks, they’re the best part.

Equipment Needed

1. Large skillet (10 to 12 inch) for the salsa, warming tortillas and frying eggs — works best for doing everything in one pan.
2. Small saucepan for loosening and keeping the refried beans warm.
3. Chef knife for chopping the onion, jalapeno, cilantro and slicing the avocado.
4. Cutting board — keep one clean side for the avocado and cilantro.
5. Heatproof spatula plus a wooden spoon for stirring the salsa and beans and flipping eggs.
6. Tongs or a tortilla lifter to flip and handle the tortillas without tearing them.
7. Measuring spoons and a measuring cup for the cumin, chili powder, butter and liquids.
8. Kitchen towel or a tortilla cloth to stack and keep the warmed tortillas pliable and warm.

FAQ

Q: Can I make the ranchero sauce ahead of time? A: Yes, totally. Make the sauce, cool it, store airtight in the fridge for up to 3 days. Reheat gently on the stove, add a splash of water if it gets too thick, taste and adjust salt before serving.

Q: How do I keep the corn tortillas crisp but not burnt? A: Quick fry them in a couple tablespoons of oil in a hot skillet about 20 to 30 seconds per side until theyre blistered and golden, then drain on paper towels. Or bake at 400 degrees F for 6 to 8 minutes flipping once. Don’t crowd the pan and watch closely cause they go from perfect to burnt fast.

Q: What is the easiest way to cook the eggs for huevos rancheros? A: I like sunny side up so the yolk runs into the beans and sauce, but over easy works too. Cook in butter plus a little oil over medium heat until whites are set and edges just crisp, 2 to 3 minutes for runny yolks. If you like firmer yolks, cover the pan for a minute.

Q: Can I make this recipe vegan or dairy free? A: Yes. Swap the butter for extra oil, use vegan or no cheese instead of Cotija, and double check that your refried beans have no lard. Everything else stays the same and it still tastes great.

Q: How do I store and reheat leftovers? A: Keep sauce and beans in airtight containers in the fridge up to 3 days. Store tortillas separate so they dont get soggy. Reheat sauce and beans on the stove or microwave, warm tortillas in a hot dry skillet or oven. Eggs are best made fresh, but you can reheat a fried egg low and slow in a skillet if you must.

Q: How can I adjust the spice level without losing flavor? A: Remove seeds and membranes from the jalapeno to tame heat but keep flavor, or start with half the jalapeno then add more. Swap chili powder for a milder paprika for smokiness, and let people add hot sauce at the table so everyone gets what they like.

Best Recipe For Huevos Rancheros Substitutions and Variations

Corn tortillas: swap for 6-inch flour tortillas if you want a softer wrap, or crisp tostadas / hard taco shells for extra crunch — warm or fry them so they don’t split.
Refried beans: use mashed black beans or seasoned whole pinto beans instead, or a canned black bean puree for quick convenience; add a little oil or butter to make them creamy.
Cotija cheese: substitute queso fresco for a milder crumbly cheese, or feta if you like more tang, or crumbled ricotta salata for a similar texture.
Avocado: replace with sliced ripe tomato or pico de gallo for freshness, or a spoonful of Mexican crema or Greek yogurt if you want the creamy element back.

Pro Tips

1) Char the tortillas a bit over an open flame or really hot cast iron for extra smoky flavor, then stack them in a towel so they steam and stay pliable. It makes a huge difference from plain warmed ones.

2) Make the beans velvetier by stirring in a spoonful of crema, sour cream, or even a little reserved bean cooking liquid while they’re hot. It keeps them glossy and prevents them from congealing once spread.

3) For runny yolks and totally set whites, cook eggs on very low heat and finish with a quick lid-on steam for 15 to 25 seconds if needed. Use clarified butter or neutral oil so nothing browns too fast.

4) Do the avocado and garnish last minute, squeeze lime right before serving, and keep finished plates or components in a 175 to 200 F oven so everything stays warm without overcooking. This way the texture and temperatures are spot on when you serve.

Best Recipe For Huevos Rancheros

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

650

kcal

Equipment: 1. Large skillet (10 to 12 inch) for the salsa, warming tortillas and frying eggs — works best for doing everything in one pan.
2. Small saucepan for loosening and keeping the refried beans warm.
3. Chef knife for chopping the onion, jalapeno, cilantro and slicing the avocado.
4. Cutting board — keep one clean side for the avocado and cilantro.
5. Heatproof spatula plus a wooden spoon for stirring the salsa and beans and flipping eggs.
6. Tongs or a tortilla lifter to flip and handle the tortillas without tearing them.
7. Measuring spoons and a measuring cup for the cumin, chili powder, butter and liquids.
8. Kitchen towel or a tortilla cloth to stack and keep the warmed tortillas pliable and warm.

Ingredients

6 corn tortillas (about 6 inch)
1 1/2 cups refried beans (homemade or canned)
4 large eggs
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 14 oz can crushed tomatoes
1 small white onion, chopped
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1/2 teaspoon ground cumin
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
1 ripe avocado, sliced
1/2 cup crumbled Cotija cheese
1/4 cup chopped fresh cilantro plus extra for garnish
1 lime
Hot sauce or extra salsa for serving, optional

Directions

Make the cooked salsa: heat 1 tablespoon vegetable oil in a skillet over medium heat, add the chopped white onion and seeded chopped jalapeno and cook until soft, about 4 minutes; add the minced garlic, stir 30 seconds, then pour in the 14 oz can crushed tomatoes, 1/2 teaspoon ground cumin, 1 teaspoon chili powder, salt and pepper to taste and simmer gently 8 to 10 minutes until it thickens a bit; stir in 1 tablespoon of the butter at the end for richness and taste again.
Warm and loosen the refried beans: put the 1 1/2 cups refried beans in a small saucepan over low heat with the remaining 1 tablespoon unsalted butter and a splash of water if too thick, stir until creamy and season with a little kosher salt and pepper; keep warm on very low.
Heat the tortillas: heat a clean large skillet over medium, add the remaining 1 tablespoon vegetable oil, work in batches and warm each corn tortilla about 30 to 45 seconds per side until pliable and a little crisp at the edges; stack them in a towel to keep warm (you've got 6 tortillas, so warm them all).
Fry the eggs sunny side up: wipe that same skillet clean, lower heat to medium-low, add a tiny slick of oil if needed, crack the 4 large eggs in (don’t overcrowd), cook slowly until the whites are set and yolks still runny, about 3 to 4 minutes; if whites won’t set, cover the pan for 20 to 30 seconds but watch closely so yolks stay runny; season with salt and pepper.
Assemble the base: lay out warm tortillas (six), spread a generous spoonful of the warm refried beans on each tortilla to make a creamy layer.
Add salsa and eggs: spoon the hot cooked tomato salsa over the beans on each tortilla, then top four of the tortillas with the sunny side up eggs (you can split eggs how you like or double up two tortillas for a heartier plate).
Top with avocado and cheese: add sliced ripe avocado to each assembled tortilla, sprinkle 1/2 cup crumbled Cotija cheese evenly across all the tortillas.
Finish with cilantro, lime and hot sauce: scatter the 1/4 cup chopped fresh cilantro over everything, squeeze the juice of the lime over the plates, and offer hot sauce or extra salsa on the side for anyone who wants more heat.
Quick tips while serving: serve immediately so eggs stay runny, keep the beans and salsa warm on very low so nothing cools down, and if you’re feeding more people cook eggs in small batches and keep finished plates in a warm oven for a minute; don’t overcook the yolks, they’re the best part.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.