Huevos Rancheros Filling Enough for Dinner or Brunch
Brighten up your next meal with this hearty and vibrant recipe for Huevos Rancheros, perfectly satisfying for both dinner and brunch! This classic Mexican-inspired dish starts with warm corn tortillas as the base, topped with a rich and smoky tomato-black bean sauce infused with cumin, smoked paprika, and jalapeño for a flavorful kick. Crowned with perfectly fried eggs, creamy avocado slices, and a sprinkle of tangy cotija or feta cheese, this recipe strikes the perfect balance between comfort and freshness. Ready in just 35 minutes, it’s an easy, wholesome dish that’s ideal for sharing with family or friends. Bursting with protein and bold flavors, this huevos rancheros recipe guarantees a crowd-pleasing meal that’s as delightful in presentation as it is in taste.
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Recipe Information
Ingredients
- 8 corn tortillas
- 4 eggs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 jalapeño, finely chopped
- 14.5 ounces diced tomatoes, canned, with juice
- 15 ounces black beans, canned, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons fresh cilantro, chopped
- 1 lime, juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 avocado, sliced
- 0.5 cup cotija or feta cheese, crumbled
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
Add the minced garlic and chopped jalapeño to the skillet and sauté for 1 minute, until fragrant.
Stir in the canned diced tomatoes (with their juice), black beans, cumin, and smoked paprika. Season with salt and pepper.
Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally to allow the flavors to meld.
While the sauce simmers, heat the remaining 1 tablespoon of olive oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks remain runny, about 3-4 minutes.
Optional: Flip the eggs for over-easy, or cook longer for firmer yolks, depending on your preference.
Warm the corn tortillas in a dry skillet or directly over a flame until pliable and lightly charred. Stack them on a plate and cover with a clean towel to keep warm.
Once the sauce has thickened slightly, stir in the lime juice and chopped cilantro, then remove from heat.
Assemble the huevos rancheros: On each plate, place two tortillas side by side. Spoon a generous amount of the sauce onto each tortilla, then top with a fried egg.
Garnish with sliced avocado, crumbled cotija or feta cheese, and additional cilantro if desired. Serve immediately.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 1126 mg | 49% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 12.5 g | 44% | |
| Total Sugars | 6.7 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 266 mg | 20% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
