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Huevos Rancheros

  • Author: Joscelyn Abreu
  • Total Time: 20 mins
  • Yield: 3-4 servings 1x


This simple Mexican inspired dish is perfect for breakfast or brunch and is quick to make! Gluten and dairy free too!



Huevos Rancheros:

  • 68 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
  • 12 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

Seasoned 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)
  • 23 garlic cloves, minced
  • 1 (15oz) can black beans, drained and rinsed
  • 1/41/3 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


Seasoned Black Beans:

  1. 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.


  1. 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:

  1. 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.


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