The traditional Spanish or Mexican “rancher’s eggs” dish is deliciously reimagined in these black bean huevos rancheros with fresh salsa and shredded Monterey Jack cheese.
| Prep Time: | 35 mins |
| Cook Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 1 ½ cups fresh tomatoes, seeded and finely chopped
- ¼ cup sliced green onions
- ¼ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 fresh jalapeno pepper, seeded and finely chopped
- 1 clove garlic, minced
- salt, to taste
- 2 teaspoons canola oil
- 2 cloves garlic, minced
- 1 (19 ounce) can black beans, drained and rinsed
- ½ cup chicken broth
- 1 teaspoon chopped chipotle chiles in adobo sauce
- 8 (7 inch) flour tortillas
- ½ cup shredded Monterey Jack cheese
- 4 eggs
Instructions
- To make the salsa: Stir tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove minced garlic, and salt together in a bowl until well blended. Cover and refrigerate until needed.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Place 1 teaspoon canola oil in a skillet and heat over medium heat. Stir in garlic and cook 1 minute until light brown. Mix in black beans, chicken broth, and chiles; simmer until beans are heated through, about 5 minutes. Turn off the heat and keep warm.
- Place four tortillas on the prepared baking sheet. Sprinkle cheese evenly over tortillas; top with remaining four tortillas. Cover the baking sheet with aluminum foil.
- Bake tortillas in preheated oven until cheese melts, about 5 minutes.
- Place remaining 1 teaspoon canola oil in a skillet; heat over medium heat. Crack eggs into skillet and cook to desired firmness.
- To assemble huevos rancheros: Place cheese-filled tortillas on four serving plates. Top each tortilla with black bean mixture, a layer of salsa, and an egg. Serve immediately.
Nutrition Facts
| Calories | 440 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 214 mg |
| Dietary Fiber | 14 g |
| Protein | 23 g |
| Saturated Fat | 5 g |
| Sodium | 893 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been to Mexico a couple times when I was a kid. This tastes something like you might encounter down there at dinner time more so than anything you’d find at Taco Bell.
Absolutely delicious! I’ve never made juevos rancheros before, so I have no comparison, but these were great! I heated tortillas on the stove instead of the oven. I did not have jalapeño I hand, so I used a little sriracha in the salsa. I also added chopped spinach on top, and diced bell peppers to the bean mixture while it cooked down. Be careful that the beans do not burn suddenly at the end! I would make this again and again!
Delicious combination of flavors! Salsa was particularly yummy. I have made this recipe numerous times for my family and they always love it!
I make huevos often. The recipe was a off a bit by using corn tortillas then saying flour tortillas. I used Corn, which I usually use flour, and I found the corn tortillas were extremely dry in this recipe so next time I do it I use the flour, I also make my huevos with rotelle tomatoes onions and garlic cook down so I continue that the flavors always been good, I’ll do it again, with a couple of my own modifications
This was great. Fixed it for lunch and it was filling and delicious. Will definitely make this again.
This turned out so very good I might be fat for the rest of the day!
I made it as tacos instead and scrambled the eggs with salami which I crisped a bit first. Turned out great.
This is wonderful!!!!!! I served it with Avocado and sour cream.
Super tasty and easy (at least when you cheat and use jarred salsa). Big hit at our house.
Loved it. I added chorizo
This recipe is awesome! Nothing but that!
This was great. I used pre-made fresh salsa to cut down time. My only other changes were using 2 eggs/plate and I topped each dish with 1/2 sliced avocado, a dollop of sour cream, and freshly chopped cilantro.
Very tasty. Do not forget the lime. Alterations included: used dried cilantro spice instead of fresh, olive oil instead of canola oil, and canned green chiles instead of the chiles in recipe list.
Husband loved it
Tastes great! Next time I may pan fry the tortillas before melting the cheese between then for a little crispiness. I should have made my salsa earlier to give more time for flavors to meld together. But it still was a lovely breakfast!
I didn’t like the home made salsa. Otherwise very good. Use more cheese next time!
I liked this recipe, but it was a little bland. I would suggest adding more chili in Adobo sauce and a little more jalapeno. I would also put a lot more cheese between the tortillas, or just use one tortilla. More cilantro, both in the pico de gallo and sprinkled on top at serving, would add a lot more flavor. This makes large servings so I ended up saving half and having it the next morning for breakfast. It really was better the next day. If you nuc it at half power for 2 minutes, it will be warm and the yolk will still be runny. In the future, I would make both the pico de gallo and the bean mixture the day before I was going to use it.
added chorizo sausage
This was a big hit. I followed the recipe as written and will most certainly will be making it again soon.
A few changes: I REPLACED THE BLACK BEANS ;i used ordinary green ones.
Perfecto! Every ingredient was needed to bring out the full flavor. I used a can of diced tomatoes with green Chili’s and peppers because I wanted the tomatoes to be softer (blanched). Suggest you strain the juice if you do this. The lemon juice is enough liquid. I used a slotted spoon to plate the sauce over beans just in case . I also simmered black beans with chili until the juice was reduced to a thicker consistency. It holds onto the tortilla better as well. I didn’t want to heat up my entire oven so I melted the cheese between the tortillas in a large pan, flipping once. I often place my ceramic plates on a low heat burner to get them warm so food stays hot while serving plated dishes. I did that here as well. It kept the tortilla and cheese nice and warm. I would recommend serving this dish with a bottle of tobasco sauce on table for extra spice lovers. I served it with sliced avocado to add add one more flavor that made it perfect. I have travelled the world enjoying Huervos Rancheros and now I can make it at home as good as any I have tried abroad. Well done my amigo. Gracias!!