My friend Lori sent a request from Michigan for a huevos rancheros recipe and I’m happy to oblige. We love Mexican food around here, and especially for breakfast. This huevos rancheros is all about simplicity – a quick and easy one pan kind of dish.
What makes a good huevos rancheros? It’s not the mere presence of eggs, beans, and corn tortillas – it’s HOW you bring them together in a spicy, saucy layered way.
Why This Recipe Works:
- The protein from the egg and the beans makes this a satisfying and healthy first meal of the day.
- Heating the tortillas first rehydrates the corn and makes it more pliable for sopping up chili sauce and runny yolk.
- Chipotle powder instantly elevates the taste of canned beans, while adding savory depth for a worthy vegetarian meal.
- Cilantro lends a fresh factor to the other cooked elements.
- Real simple ingredients are enjoyable to eat and make you feel good.
- I like to think of this as poor man’s comfort food because it’s so saucy and affordable.
Is huevos rancheros spicy? It depends. Living across the border from Mexico, my motto is the spicier – the better. You have a lot of control with this recipe because you can use a mild to spicy sauce. It’s really up to you.
Is huevos rancheros gluten free? Almost always, yes. Huevos rancheros is made with corn tortillas, which are typically gluten free.
What is huevos rancheros? It’s a Mexican breakfast of eggs, tortillas, chili sauce, cheese, and beans. People make huevos rancheros to make use of tortillas and leftovers, making this a practical and versatile dish.
More Mexican Food You Might Like
- Crockpot Pork Green Chili (an all star recipe)
- Calabacitas Guacamole – great for using that Mexican squash
- Refreshing Mint Lime Sodas
- Lime Cheesecake Bites with Toasted Coconut
How to Make Huevos Rancheros
Grab your non-stick skillet and warm some olive oil or any neutral vegetable oil. From start to finish, this entire process takes less than 20 minutes.
Pan fry the tortilla to rehydrate and soften the corn.
When it’s golden and has a little bit of color – it’s done. Move it to a paper towel to blot away excess oil.
Add the canned beans to the same skillet with chipotle powder and salt to warm them up a bit.
Chop a bit of cilantro.
Add some cheddar cheese to the skillet to get it nice and melty along with your favorite chili sauce. I love a mild to moderate heat salsa verde.
Spoon the beans and cheesy sauce over the tortillas. Rinse the pan and cook the eggs to your liking. If you want a sunny side up egg, start with a low to medium heat so that the whites have time to cook without the underside getting too dark.
Add the eggs and sprinkle some cilantro and crumbly Mexican cheese (Cotija). Season with a pinch of salt.
Pro Tips for Better Huevos Rancheros
- To prevent eggs from sticking to the pan, opt for a non-stick skillet. I use a very affordable one, but there are ceramic non-stick pans that require little to no oil.
- Use canned whole beans. Canned beans are cooked perfectly already, saving you time.
- You can’t have a great huevos rancheros without the chili sauce. You should definitely use a chili sauce that you like – either red for savory depth or green for tang.
- Take the time to pan fry the tortillas to soften them up a bit and lend a better, fresher flavor.
- Always serve this dish as warm as possible, preferably hot.
*Did you make this recipe? Give it a star rating and comment below!
Quick and Easy Huevos Rancheros
- 1 tbsp olive oil, or other neutral oil
- 4 corn tortillas
- 1/4 cup canned beans, whole black or pinto
- 1/4 tsp chipotle powder
- 1 pinch salt
- 1 oz cheddar cheese, shredded
- 1/2 cup chili sauce, such as salsa verde
- 4 eggs
- 1 tbsp cilantro, chopped, for garnish
- 1 oz queso fresco, Mexican crumbly cheese (optional for garnish)
- Pan fry the tortillas in a neutral oil over medium heat in a large non-stick skillet until golden and pliable. Blot tortillas with a paper towel to remove excess oil.
- In the same skillet, add the beans. Season with chipotle powder and salt, and warm for 1 minute. Add freshly grated cheddar cheese and chili sauce and remove as soon as you see bubbles form in the sauce. Pour over the tortillas.
- Rinse the skillet and coat lightly with more oil. Add the eggs and cook to your desired preference. Serve the eggs on top of the tortillas with fresh Mexican cheese (Cotija) and cilantro.
Yield: 4 eggs, 4 tortillas for 2-4 peopleIf you like a lighter breakfast, you can cut this recipe in half or double the recipe to serve more people.
How to Cook A Sunny Side Up EggThe key to a sunny side up egg is managing the heat. Start with low-medium heat and as soon as the whites are fully cooked, carefully slide a spatula underneath to remove.
Queso FrescoThis is a crumbly white cheese that goes by a few different names. Here in Arizona, it’s labeled Cotija. It has a mild tangy and salty flavor. If you want to use cheddar or jack cheese in this recipe, that works just fine.
Chipotle PowderThis dry ground chili powder has a smoky flavor profile. If you don’t like smoky (or spicy) food, then you can try omitting the chipotle or try using paprika instead.
Chili SauceThe best chili (also correct – “chile”) is the one you can stand to eat. I really love a moderately spicy green salsa verde (green chili sauce with sour and spicy tastes). You can also make huevos rancheros with leftover red enchilada sauce too!
Some of the links on this page are affiliate links, which may pay me a small commission for my referral at no extra cost to you!