Description

Huevos Rancheros is a classic Mexican breakfast dish featuring crispy corn tortillas topped with refried and black beans, perfectly cooked sunny-side-up eggs, fresh salsa, creamy avocado, and crumbly Cotija cheese. This flavorful and satisfying meal combines savory, tangy, and creamy textures for a true taste of Mexico made easy at home.

Ingredients

Beans and Salsa

2 cups Refried Beans (Use canned beans for convenience.)
1 cup Black Beans (Rinse and drain before use.)
1 cup Salsa (Homemade or store-bought.)
Salt and Pepper, to taste (Essential for seasoning.)

Main Ingredients

8 pieces Corn Tortillas (Fresh quality tortillas are recommended.)
4 large Eggs (Opt for sunny-side-up.)
2 tablespoons Olive Oil (Can replace with vegetable oil.)
1 tablespoon Lime Juice (Use fresh lime juice for best flavor.)

Toppings

1 medium Sliced Avocado (Guacamole is an alternative.)
1/2 cup Cotija Cheese (Can substitute with queso fresco or feta.)

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Instructions

Prepare the Salsa: In a saucepan over medium heat, simmer your preferred salsa for about 10 minutes to deepen the flavors, stirring occasionally.
Season the Beans: In a skillet, combine your drained black beans with reserved salsa, adding a pinch of salt and pepper for taste. Heat for about 5 minutes.
Heat the Tortillas: Using a cast-iron skillet, heat over medium-high heat with olive oil. Warm each corn tortilla for about 20 seconds on each side until just lightly crispy and hot.
Cook the Eggs: In a non-stick skillet, heat a teaspoon of olive oil over medium-low heat. Crack the eggs into the pan, cooking until the whites are fully set and the yolks remain runny, about 3-4 minutes.
Assemble and Serve: On each warm tortilla, spread a layer of the seasoned beans, place a fried egg on top, then add a generous spoonful of salsa, sliced avocado, Cotija cheese, and a squeeze of lime juice. Serve immediately while warm.

Notes

Use fresh corn tortillas for the best texture and flavor, warming them properly to avoid dryness.
You can substitute Cotija cheese with queso fresco or feta for a similar crumbly texture.
Adjust the salsa’s spice level based on your preference, or make your own from scratch for a fresher taste.
For a vegan version, omit the eggs and cheese and use vegan alternatives or extra beans and avocado.
Leftover salsa and beans can be refrigerated for up to 3 days.