Huevos Rancheros

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Huevos Rancheros

This dish is my American variation of a Mexican breakfast dish, huevos rancheros. Who doesn’t love breakfast for dinner, right? Instead of buying tortillas, I choose to make my own—you won’t believe how simple the process is. I don’t think I can ever go back to store-bought flour tortillas.

  • Duration
  • Cook Time
  • Prep Time
  • 4 servings (plus extra tortillas for lunch tomorrow...and the next day) ServingsServings


  • 1 (16-ounce) can black beans, rinsed and drained
  • 2 small white onions, chopped
  • 1 red bell pepper, ribs and seeds removed, chopped
  • 2 jalapeños, seeds removed and chopped
  • 4 teaspoons ground cumin
  • 8 eggs, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup shredded Cheddar or pepper Jack cheese
  • 2 medium tomatoes, chopped
  • 1 almost ripe avocado, pitted, peeled, and chopped
  • Fresh cilantro, chopped
  • 1 teaspoon fresh lime juice
  • 4 tablespoons sour cream (optional)


In a sauté pan, over medium heat, warm black beans, onions, peppers, jalapeños, and cumin for approximately 5 minutes. Place one warm Homemade Flour Tortilla on each of four dinner plates. In a skillet, fry 2 eggs; season with salt and pepper to taste, and top with cheese to melt. Transfer onto one of the tortillas. Repeat with remaining eggs. Top eggs with the black bean mixture. Pile on the tomatoes, avocadoes, cilantro, lime juice, and sour cream.

Goes with: Homemade Flour Tortillas. In a large bowl, combine 4 cups flour and 1 teaspoon salt. Stir in 1 ½ cups water and 4 tablespoons olive oil. Knead the dough until smooth. Divide into 16 portions. Using a rolling pin on a floured surface, roll each ball into a 7-inch circle. In a nonstick pan coated with cooking spray, cook each tortilla over medium heat for 1 minute on each side. Cover to keep warm.