Easy Huevos Rancheros Recipe
This hearty huevos rancheros recipe features a homemade ranchero sauce, fried eggs, and black beans all on top of crispy corn tortillas. Don't skip frying the tortillas for an extra crunch!
Servings: 4
Ingredients
Ranchero Sauce
- 1 tablespoon olive oil
- 1/2 medium yellow onion diced
- 2 cloves garlic minced
- 10 oz. can diced tomatoes & green chiles Ro-Tel brand
- 2 chipotles in adobo sauce
- 1 tablespoon taco seasoning
- 1 cup chicken broth
- 2 tablespoons fresh lime juice
- 1/2 cup freshly minced cilantro
Huevos
- 15 oz. canned black beans do not rinse
- 1 tablespoon taco seasoning
- 2-3 tablespoons avocado oil
- 8 4-inch corn tortillas
- 8 large eggs
- 4 oz. shredded monterey jack cheese
Optional Toppings
- Pico de gallo
- Sliced avocado
- Guacamole
- Queso fresco
- Sour cream
Instructions
Make the Ranchero Sauce
- Heat the olive oil in a medium saucepan over medium/high heat.
- When the olive oil is fragrant, add the diced onion and cook until translucent, about 3 to 4 minutes. Add the minced garlic and cook for another minute.
- Mix in the tomatoes and chiles, chipotles in adobo, chicken broth, and taco seasoning. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the sauce simmer for 10 to 15 minutes.
- Stir in the cilantro.
- Use an immersion blender to blend the sauce until smooth.
- Stir in the lime juice and transfer the sauce to a bowl for immediate serving. (If making the sauce in advance, transfer the sauce to an airtight container and refrigerate. Reheat in the microwave or in a saucepan on low when ready to serve.)
Make the Seasoned Black Beans
- While the sauce simmers, make the seasoned black beans. Add the can of black beans (with the liquid) and taco seasoning to a medium saucepan set to medium/high heat. Bring the beans to a boil.
- Once boiling, reduce the heat to low, cover with the lid, and let the beans simmer for 20 minutes.
Pan-Fry the Tortillas
- Add 1 tablespoon of avocado oil to a large skillet over medium/high heat.
- Place 1 or 2 tortillas in the skillet and fry until golden brown on both sides (about 3-4 minutes total).
- Wrap the fried tortillas in a kitchen towel and set aside until assembling. Repeat with the remaining tortillas and avocado oil.
Assemble Huevos Rancheros
- Fry or scramble the eggs in a separate skillet.
- Assemble the huevos rancheros: Place a tortilla on a plate and sprinkle it with 1-2 tablespoons of shredded cheese. Spoon on some black beans, top with eggs, and add a drizzle of the ranchero sauce. Serve and enjoy with garnishes of choice!
Notes
- Storage instructions: If making the ranchero sauce in advance, transfer it to an airtight container and refrigerate. Reheat in the microwave or in a saucepan on low heat when ready to serve.
- No immersion blender? If you don't have an immersion blender, carefully pour the sauce into a blender and blend until smooth.
- Corn tortillas: Cook them to your liking. As instructed, they'll be chewy with a little crisp. For crispy tostadas, fry them for a few more minutes.Â
- Flour tortillas: If using flour tortillas, skip frying the tortillas.
Nutrition
Calories: 594kcal | Carbohydrates: 46g | Protein: 29g | Fat: 33g | Fiber: 12g | Sugar: 6g