My version of huevos rancheros is warm tortillas topped with beans, salsa, eggs, & avocado! This simple Mexican inspired dish is not only delicious, but quick to make too!
Breakfast and brunch is a big thing in our house. Probably because most of us are home throughout the week since the kids are homeschooled and I work from home full-time and my hubby part-time. Sure, the kids and I love all the bready, sweet dishes, (like pancakes, waffles, and sweet rolls, oh my!) but my hubby is more the savory sort. Give him biscuits & gravy or sausage & eggs and he’s happy. Some days we’ll even make both.
Mexican and Southwestern style food is really popular around here living so close to Texas and Mexico. It’s awesome because we just so happen to LOVE that kind of food. We make breakfast tacos and southwestern scrambles often. Since getting a nifty tortilla press last year, I’ve been make homemade tortillas whenever I can too.
I recently bought a bag of blue cornmeal and have been wanting to make tortillas ever since. I found this recipe on Food Network and decided to give it a try. Although the flavor was good, the tortillas were more brittle than regular corn tortillas and couldn’t be folded without breaking. Since tacos were out of the question, we decided to make huevos rancheros with them.
Huevos rancheros, literally translated “rancher’s eggs”, are warm corn tortillas topped with fried eggs and salsa, often served with beans and sometimes avocado. I opted to make black beans, since we’re not the biggest fans of refried (aka mushy) beans. I also topped ours with fresh tomatoes, avocado, and radish slices. The latter because I had it on hand and it’s pretty 🙂
This combination may seem weird to some, but it really works! It’s filling and the flavors perfectly complement one another. I love the addition of avocado and I think I’ll even try some fresh guac on this next time. There will totally be a next time too…can’t wait!
- 6-8 corn tortillas, warmed. Can use homemade or store-bought (I made this blue corn recipe using spelt flour.)
- seasoned black beans, recipe below
- avocado , coconut, or other cooking oil
- 1-2 eggs per person
- salt and pepper
- salsa, for topping
- 1 ripe avocado, peeled, pitted, & sliced
- fresh cilantro, for topping
- fresh tomatoes, for topping (optional)
- 1 lime, cut into wedges
- 1 tablespoon avocado or coconut oil (or another cooking oil of choice)
- ¼ cup chopped onion (about ½ small onion or ¼ of a large onion)
- 2-3 garlic cloves, minced
- 1 (15oz) can black beans, drained and rinsed
- ¼ – ⅓ cup water or chicken broth, a splash more may be needed
- salt and pepper, to taste
- pinch of ground cumin
- pinch of ground cayenne pepper, optional
- Drizzle oil into a medium sized saucepan and place onto the stove over medium-high heat. Add onion and sauté for 2-3 minutes, or until tender. Add garlic and cook for an additional minute. Add the drained beans and water/broth. Bring the liquid to a low boil over medium-high heat, cover and let the beans cook until liquid has thickened. Season with salt and pepper, to taste. If beans get too thick, just stir in a little more water/broth. Remove from heat and keep covered until ready to use.
- Heat a large non-stick skillet over medium-high heat. When pan is hot, gently pour eggs into the skillet, one at a time, letting each one set before adding the other. Cook until the white is opaque and the yolk has set, about 1 to 2 minutes. To cook the tops more, partially cover the pan with a lid. Sprinkle with salt and pepper to taste.
- To serve, place 1-2 warm tortillas on a plate and top with black beans, salsa, fried eggs, avocado, fresh tomatoes, and cilantro. Serve right away.
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