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Huevos Rancheros with Black Beans and Tomato Salsa Recipe

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4.4 from 78 reviews

Huevos Rancheros is a vibrant and hearty Mexican breakfast dish featuring layers of crispy corn tortillas, melted cheddar cheese, seasoned black beans, poached eggs, and a fresh, spicy tomato sauce. This recipe combines bold flavors and simple ingredients to create a satisfying meal perfect for a weekend brunch or any day you crave a delicious, comforting breakfast.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Sauce

  • 1 (14 oz) can diced tomatoes (do not drain)
  • 1/4 cup fresh cilantro
  • 1 small yellow onion
  • 1 jalapeno (seeded)
  • 1 clove garlic
  • 1/2 tsp fine sea salt

Bean and Tortilla Layer

  • 3/4 cup black beans (about half of a 19oz/540mL can), drained
  • 1/2 tsp garlic powder or taco seasoning (optional)
  • 4 (6 inch) corn tortillas (plus additional for serving)
  • 1/2 cup white cheddar cheese (shredded)

Eggs

  • 2-4 large eggs

Instructions

  1. Prepare the sauce. Place the canned tomatoes, fresh cilantro, chopped yellow onion, seeded jalapeno, garlic clove, and fine sea salt in a blender and puree until smooth.
  2. Simmer the sauce. Transfer the pureed sauce into a medium saucepan and bring to a gentle simmer over medium-low heat, allowing flavors to meld.
  3. Heat the beans and toast tortillas. Mix the black beans with garlic powder or taco seasoning if using, then warm them in a pot or microwave until hot. Toast the corn tortillas in a skillet for 30 seconds per side to make them slightly crispy and pliable.
  4. Assemble tortilla stacks. On each serving plate, place one toasted tortilla, top with 1/4 cup of shredded cheese, then 1/3 cup of warmed black beans, and finally place a second tortilla on top. Repeat for the number of servings.
  5. Poach the eggs in the sauce. Once the sauce is simmering, carefully crack the desired number of eggs directly into the sauce. Cover the pan and allow the eggs to poach until the whites are set and the yolks reach your preferred doneness, which usually takes between 5 to 10 minutes.
  6. Plate the eggs and sauce. Using a large spoon, gently lift the poached eggs from the sauce and place each egg on top of the tortilla stacks. Spoon the remaining sauce evenly over the entire dish.
  7. Serve warm. Serve the huevos rancheros hot, optionally accompanied by extra tortillas or your choice of sides.

Notes

  • You can adjust the spice level by adding more or less jalapeno or leaving the seeds in for extra heat.
  • For a vegetarian option, omit eggs or substitute with scrambled tofu.
  • To make it gluten-free, ensure the tortillas used are corn tortillas as indicated.
  • Leftover sauce can be refrigerated for up to 3 days and reheated before serving.
  • Optional toppings like avocado slices, sour cream, or hot sauce add more flavor and texture.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/huevos-rancheros-with-black-beans-and-tomato-salsa-recipe/