Easy Huevos Rancheros Recipe (Award Winner!)
This recipe for Huevos Rancheros is a slight twist on the traditional Mexican breakfast of tortillas, refried beans, and warm salsa verde, with a fried egg on top. This recipe, which won first prize in a contest, adds roasted mini peppers to the dish.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Breakfast / Brunch
Cuisine: Mexican
Keyword: easy huevos rancheros, huevos rancheros
Servings: 8
Calories: 473.4kcal
Author: Susan Pridmore
Refried Pinto Beans
- 2 tablespoons extra-virgin olive oil
- ¾ cup diced white onion
- 2 teaspoons minced garlic
- 30 ounces (2 cans) of pinto beans or 3 cups cooked pinto beans
- ¼ teaspoon dried red pepper flakes
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ¾ teaspoon Kosher salt
- ¼ cup liquid either from cooking the beans, water, or vegetable broth
- 1 tablespoon lime juice or from ½ medium lime
Final Dish
- 16 mini-sweet peppers
- 2 tablespoons extra-virgin olive oil divided
- 8 corn tortillas or flour
- 2 tablespoons unsalted butter
- 8 large eggs
- 1 ½ avocadoes
Refried Pinto Beans
Heat the oil in a skillet over medium heat and add the onion and garlic. Sauté until softened, about 5 - 7 minutes. Add the remaining ingredients except the lime juice and cook until the beans are warm all the way through, about 10 minutes.
Use an immersion blender to partially purée the bean mixture. Stir in the lime juice and adjust for any seasoning.
Pro-tip: If you don't have a stick blender (immersion blender), mash them with a potato masher or transfer them to the bowl of a food processor fitted with a blade and pulse until partially puréed.
Final Dish
Peppers. Halve, lightly oil, and roast the mini peppers under the broiler on a baking sheet until softened and crisped around the edges. This can be done in the oven, a toaster oven, or an air fryer.
Tortillas. Brush the tortillas with oil and arrange on a baking sheet. Turn the oven from broil to 250˚F and slide the tortillas in to slightly crisp, about 10 minutes.
Eggs. Melt the butter on a griddle or skillet over medium-low heat. Crack the eggs, one at a time, into a small bowl before sliding them onto the griddle. When the egg whites firm up, gently flip them over using a thin spatula. Fry the eggs until the egg whites are firm but with runny yolks. This is called Sunny Side Up Eggs. Assemble. Spread the crispy tortillas with Refried Pinto Beans, followed by the Tomatillo-Avocado Salsa and roasted mini-peppers. (As an option, warm the salsa in the microwave oven for 30 seconds, depending on the strength of your microwave.)Place the fried eggs on top of the roasted peppers, and add a couple of slices of avocado on the side. Optional Condiments. For a little extra kick, serve with a bottle of hot sauce. Other condiments you might want to add are a dollop of sour cream, guacamole, sliced green onions, diced fresh tomatoes, or chopped cilantro.
Calories: 473.4kcal | Carbohydrates: 45.4g | Protein: 15.8g | Fat: 27.8g | Saturated Fat: 6.3g | Polyunsaturated Fat: 4.1g | Monounsaturated Fat: 15.5g | Trans Fat: 0.1g | Cholesterol: 193.5mg | Sodium: 854.8mg | Potassium: 1107.9mg | Fiber: 14.8g | Sugar: 8.1g | Vitamin A: 2363.1IU | Vitamin C: 91mg | Calcium: 132.2mg | Iron: 4.1mg