Easy Huevos Rancheros Recipe
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This quick and easy Huevos Rancheros recipe makes a colorful festive plate of good eats for any meal of the day.
This post is sponsored by Bush’s Beans.
Thanks to our taco, rice and beans-loving daughter, we eat Mexican food pretty regularly. I’m not complaining. No sir. I certainly enjoy it too. I do have my regular favorites, but it’s always fun to try new dishes. Years ago, while traveling with Randy we stopped in for lunch at a local Mexican restaurant. On the road and in the mood to mix things up, I veered from my regular Pollo Asado, and ordered the Huevos Rancheros, a simple dish of fried eggs, served with a salsa-type sauce, black beans, and tortillas … oh my. What’s not to like? Ever since trying it years ago I’m happy to find Huevos Rancheros on most local Mexican restaurant menus. It’s become one of my new favorites, a favorite that’s so easy to make right at home.
This Huevos Rancheros recipe has been simplified to be able to quickly prepare any time of the day. For the salsa you can make your own homemade salsa or purchase your favorite. That’s up to you!
For the black beans, I recommend Bush’s Beans Cocina Latina Frijoles Negros Machacados. Delicious! They are my absolute favorite from the Bush’s Cocina Latina varieties. We like to warm them up for a quick dip. My nephew eats it regularly for lunch at college wrapped in a tortilla. So easy! If you can’t find the Bush’s Cocina Latina Frijoles Negros Machacados, plain black beans can be used, warmed, with a bit of cumin added, salt and pepper added then mashed up slightly (it’s all noted in the recipe below).
Another option is to use my favorite Easy Black Bean Dip Recipe as a tasty and super easy alternative. Although I would recommend trying to hunt down some of the Bush’s Cocina Latina Frijoles Negros Machacados. They really are a good choice for using as a dip, burritos, wraps, nachos, or a flavorful side dish. (Yes, this is a sponsored post for Bush’s Beans. I don’t do much sponsored content, but I have chosen to work with Bush’s Beans for many years now, and for good reason: I love their products and the people who make them. Good people that make good products.)
Crumbled cotija cheese is listed in the recipe below. I haven’t always been able to find cotija at my local grocer. You can substitute crumbled feta or my favorite, shredded Monterey Jack. Yes, please! A list of optional garnishes and toppings are also recommend in the recipe below. Use them as a starting place. Add your own toppings to customize Huevos Rancheros to your liking. Try different cheeses, beans or salsas too. If serving a crowd, set up a Huevos Rancheros bar with all the fixings and let everyone have at it. What a fun brunch idea for a group gathering!
While Huevos Rancheros is traditionally served as a hearty breakfast or brunch, this delicious dish is acceptable and totally satisfying for any meal of the day. It’s a festive plate that you’ll find oh so satisfying! Enjoy!
Easy Huevos Rancheros Recipe
- 1 tablespoon olive oil, divided
- 2 cups favorite salsa recipe
- 16-ounce can Bush’s Cocina Latina Frijoles Negros Machacados, (or black beans*)
- 4 round corn tortillas
- 1 tablespoon butter
- 4 large eggs
- 1/2 cup crumbled cotija (or feta) cheese, or shredded monterey jack
- optional additional garnish and toppings- chopped fresh cilantro, sliced/diced avocado or guacamole, sliced jalapeno, fresh corn
- Heat a skillet over medium heat; add 1 tablespoon of olive oil. When olive oil ripples, add salsa and cook over medium heat, stirring occasionally for about 10 minutes.
- Meanwhile, begin warming beans in a separate pan.*
- Transfer cooked salsa to bowl; cover to keep warm.
- Wipe out skillet; heat skillet over medium heat. Add tortillas in single layer to dry skillet (working in batches as needed), cook until warm and slightly toasted, turning as needed. Remove and cover to keep warm.
- Heat skillet over medium heat. Coat pan with a bit of butter. Fry eggs to preference; season to taste with salt and pepper. Add additional butter as needed.
- Serve fried eggs on warm tortillas, topped with cooked salsa, warmed black beans, and cheese. Add any optional chopped fresh cilantro, sliced/diced avocado or avocado, sliced jalapeno or fresh corn as desired.
*If using black beans, drain, warm in pan, add 1/2 teaspoon ground cumin, salt and pepper to taste, mash slightly.
This post is sponsored by Bush’s Beans. I have an ongoing working relationship with Bush’s Beans. As always, all opinions are my own.