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An overhead photo of huevos rancheros with salsa and cotija cheese.
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5 from 2 votes

Huevos Rancheros

Huevos Rancheros are a delicious savory Mexican breakfast or brunch option! They start with homemade refried black beans on top of a corn tortilla topped with a fried egg, covered in warm salsa!  
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6

Ingredients

For the Pico de Gallo:

  • 1 1/2 cups diced tomatoes
  • 1/2 cup diced white onion (about 1/2 an onion)
  • 1/2 bunch cilantro (chopped, about 1/2 cup)
  • 1 lime, juiced
  • 1/2 tsp salt (to taste)
  • 1/4 tsp pepper (to taste)

For the Refried Black Beans:

  • 1 tsp olive oil
  • 1/4 cup finely diced white onion
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1 tsp cumin
  • 15 oz can black beans (drained and rinsed)
  • 1/2 cup water

For the Huevos Rancheros:

  • 1 cup salsa (favorite homemade or store bought)
  • 6 small corn tortillas
  • 3 TBS olive oil
  • 6 large eggs
  • salt (to taste)
  • pepper (to taste)
  • 3 TBS Cacique® Cotija Cheese

Instructions

For the Pico de Gallo:

  • Toss the diced tomatoes, onion, and cilantro together in a bowl. 
  • Top them with the lime juice and salt and pepper and stir to combine. 
  • Set aside. 

For the Refried Black Beans:

  • In a small sauce pan over medium heat, heat the olive oil until hot. 
  • Add in the diced onion, minced garlic, and salt, and cook for about 3 minutes, stirring often, until fragrant and translucent. 
  • Add in the cumin and stir into the onion mixture. 
  • Add in the black beans and water and stir everything together. 
  • Cover pan and cook for about 5 minutes, stirring occasionally. Add in a little more liquid if beans look dry. 
  • Reduce the heat to low and mash about half the beans with a potato masher. Continue cooking until mixture is nice and thick. 
  • Set aside. 

For the Huevos Rancheros:

  • Add salsa to saute pan and heat for a couple minutes until its warmed throughout and thickened a little. Set aside. 
  • In another skillet add 1/2 tsp of olive oil and heat over medium. 
  • Carefully crack in one egg and cook until the white is set and the yolk is cooked to desired doneness. 
  • Spread black bean mixture over tortilla. 
  • Top with egg, warmed salsa, a little pico de gallo, about 1/2 TBS of cotija cheese, and sprinkle with salt and pepper. 
  • Serve immediately.  
  • (Repeat cooking additional eggs, each in new olive oil)