Huevos Rancheros for Two
Wake up your taste buds with this vibrant and satisfying recipe for Huevos Rancheros for Two—a classic Mexican breakfast made just for you and your favorite brunch buddy. Crisp corn tortillas provide the perfect base for a flavorful black bean and tomato sauce infused with bold spices like cumin and chili powder, while sunny-side-up eggs bring creamy richness to every bite. Topped with fresh cilantro, creamy avocado slices, crumbled queso fresco, and a bright squeeze of lime, this dish is as beautiful as it is delicious. Ready in just 35 minutes, this easy yet impressive recipe is perfect for lazy weekend mornings or even a quick weeknight dinner. Serve with your favorite hot sauce or a side of fresh fruit for a truly unforgettable meal! Keywords: Huevos Rancheros recipe, easy Mexican breakfast, breakfast for two, hearty brunch ideas, vegetarian breakfast.
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Recipe Information
Ingredients
- 4 pieces corn tortillas
- 4 large eggs
- 2 tablespoons olive oil
- 1 cup black beans
- 1 cup diced tomatoes (canned or fresh)
- 1 piece jalapeño, finely chopped
- 0.5 cup onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 piece lime, sliced into wedges
- 1 piece avocado, sliced
- 0.25 cup queso fresco or feta cheese, crumbled
Instructions
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced onion, garlic, and jalapeño. Cook until softened, about 3-4 minutes.
Stir in the cumin, chili powder, salt, and black pepper. Stir for 30 seconds to toast the spices.
Add the diced tomatoes and black beans to the skillet. Lower the heat to medium-low and simmer the mixture for 8-10 minutes until slightly thickened. Taste and adjust seasonings if needed. Set aside.
In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the corn tortillas one at a time, and cook them until crispy on the edges, about 1-2 minutes per side. Remove and set them on a plate lined with paper towels.
In the same skillet, fry the eggs to your preference (sunny-side-up is traditional for Huevos Rancheros). Season the eggs with a pinch of salt and pepper while cooking.
To assemble, place two crispy tortillas on each plate. Spread a generous scoop of the tomato and black bean mixture over each tortilla.
Place a fried egg on top of each tortilla. Garnish with fresh cilantro, avocado slices, crumbled queso fresco, and a squeeze of lime juice.
Serve immediately and enjoy this hearty and satisfying breakfast dish!
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.6 g | 115% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 19.2 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 814 mg | 63% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2084 mg | 44% | |
*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.
