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Huevos Rancheros on a plate with roasted mini peppers in a bowl beside it.
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5 from 31 votes

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
Cook Time30 minutes
Total Time1 hour
Course: Breakfast / Brunch
Cuisine: Mexican
Keyword: easy huevos rancheros, huevos rancheros
Servings: 8
Calories: 473.4kcal
Author: Susan Pridmore

Ingredients

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

Instructions

  • Make the salsa verde if not using store-bought.

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.

Nutrition

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