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!
Huevos Rancheros
- Total Time: 20 mins
- Yield: 3-4 servings 1x
Description
This simple Mexican inspired dish is perfect for breakfast or brunch and is quick to make! Gluten and dairy free too!
Ingredients
Huevos Rancheros:
- 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
, 
, or other cooking oilSeasoned Black Beans:
- 1 tablespoon avocado or coconut oil (or another cooking oil of choice)
- 1/4 cup chopped onion (about 1/2 small onion or 1/4 of a large onion)
- 2–3 garlic cloves, minced
- 1 (15oz) can black beans
, drained and rinsed
- 1/4 – 1/3 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
, drained and rinsed
, a splash more may be needed
, optionalInstructions
Seasoned Black Beans:
- 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.
Eggs:
- 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.
Putting it together:
- 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.
Notes
I also added sliced radish, because I had some on hand, but they are not a traditional topping.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: breakfast, brunch, gluten free, dairy free
You may also enjoy these similar recipes:
Guacamole Breakfast Pizza
Chicken Fajita Rice Bowls
Roasted Chickpea & Sweet Potato Tacos
This site contains affiliate links. If you click on a link and purchase an item, I may receive a small commission on your purchase. It doesn’t affect the cost of the product at all and gives me the ability to pay for and maintain this blog. I never link to products I wouldn’t use myself. Thank you so much for your support!
Drooling! I’m totally the savory kinda gal as well and you can come cook this for me anytime….just sayin’ lol Your photos are beautiful! South of the Border food is a favorite in this house too! I’m definitely making these 🙂
Thank you so much for the kindness. Please let me know if you make these. I hope you enjoy them as much as we have!
Mmm, is it the weekend yet?! Ok, so Saturday is too many days away, but this might be a perfect hump day breakfast to get me through the week!
Haha, it’s almost here! I hope you’re having a fun, great day!
This looks amazing! I have to try it out!
Thanks, Jehava. Please let me know how you like this recipe. Have a great weekend!
Yes, love this dish for breakfast or brunch! You make it look extra appetizing too 🙂
Thanks, Dawn!
This looks so freaking yummy!
Haha, thanks Jenny!
I’m such a fan of mexican food, this made my mouth completely water!
xoxo, SS
Southern And Style
Aw, thank you! I hope you’re having a great day!
Your huevos rancheros recipe sounds delicious, and the pictures are so vibrant! I also want to try your blue corn flour with spelt recipe. Yum!
Thanks Aarika! I really appreciate the kind words. Please let me know how you like this recipe if you try it out. Have a lovely weekend!
My hubby and I have to go on a low carb diet, this is a great breakfast to make minus the tortillas! I love Mexican food so this is one of my favorite things to order when I go out for breakfast.
Thanks for your comment, Andi. I agree, this sounds like a great option for you both. Please let me know if I can help you find some other low carb options on the blog. Have a great day and weekend!
This looks AMAZING. I love Mexican food but I’ve never made this before. It’s definitely going on my list!
Hope you enjoy them, Hannah. Have a great weekend!
This is one of my FAVORITE Mexican dishes! Loving the purple corn tortillas too— such a creative idea!
Thank you, friend! It’s becoming one of my favorite Mexican dishes too. Thank you for the love! xoxo
I love the healthier twist on these! They look so yummy. Thank you for always sharing such great recipes!
Aw, thank you Raj! I hope you’re enjoying your weekend!
Wow! This looks amazing! I love Mexican food, so I know that I have to try this!
Thank you Kait. Please let me know if you do. I think you’ll really like it!
This looks absolutely tasty! I just ate and now I’m hungry again. Love all your images. The recipe looks pretty easy to follow and this will be tried this Sunday for Mother’s day!
Thank you Ashvin. I really appreciate the encouragement! Please let me know how you like it if you try it out. I hope you have a great weekend, friend!
I love love love huevos rancheros, has to be one of my favorite breakfasts, along with chillaquiles! 🙂 I make them at home too. I love black beans too, simply cause they use lard in the pinto beans. I simply love how colorful you have made this dish making it an absolute pleasure to eat it, cause we eat with our eyes first 🙂 Those radishes do look pretty on the top!! Gorgeous savory breakfast 🙂
Ooh, I’ll have to try chillaquiles! I bet you have amazing Mexican food living in CA too! Thank you for your sweet compliment, Amisha! I always appreciate your encouragement and kinds words 🙂 I hope you are having a fantastic weekend! I bet the weather in your area is absolutely gorgeous this time of year!!