Huevos Rancheros

5 from 4 votes

Huevos Rancheros is a classic Mexican breakfast that will leave you more than satisfied. Crisp corn tortillas, topped with a bed of black beans, a fried egg, homemade ranchero sauce, and delicious toppings. This recipe is a savory breakfast dream!

Prep Time15

Cook Time10

Total Time25

Course: Breakfast

Cuisine: Mexican

Servings: servings

Author: Amy Nash

Ingredients

1/4 cup vegetable oil for frying
8 corn tortillas
8 eggs
1 can black beans rinsed and drained
1 batch [ranchero sauce]
1/4 cup queso fresco or cotija cheese
1/2 bunch cilantro chopped
1 jalapeño thinly sliced (optional)
1 avocado sliced (optional)
Salt and pepper to taste

Instructions

Heat half of the oil in a large non-stick pan over medium-high heat. When the oil is hot, fry each tortilla for 30-60 seconds per side until lightly browned. Transfer to plate lined with paper towels to drain or a wire rack set over a baking sheet and placed in a warm oven to keep the tortillas warm.
8 corn tortillas, 1/4 cup vegetable oil
Add the remaining oil to the pan and fry the eggs to your liking, seasoning with salt and pepper. We like them sunny-side up for huevos rancheros so the yolk runs when you cut into them.
8 eggs, Salt and pepper
To serve, plate 2 of the fried tortillas on each plate, then top with some of the black beans. You can keep them whole or partially mash them in a bowl first. Drizzle ranchero sauce and sprinkle queso fresco and cilantro on top, then top with the fried eggs and season with additional salt and pepper, if needed. Garnish with sliced jalapeños and avocado, if desired, before serving.
1 can black beans, 1 batch [ranchero sauce], 1/4 cup queso fresco or cotija cheese, 1/2 bunch cilantro, 1 jalapeño, 1 avocado

Nutrition

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