Fresh corn tortillas, refried black beans, chipotle salsa and runny eggs. There is nothing better to wake up to in the morning.

It’s no secret that I have a bit of a soft spot for Mexican cuisines so sure, I’m probably a little bit bias when I sit here gushing about my complete and utter love for huevos rancheros. Can you really deny how amazing they are though??

I mean when does a Mexican inspired breakfast not hit the spot? Eggs smothered in a spicy salsa is never, ever a bad idea.

Now, huevos rancheros can be eaten on any kind of tortilla you prefer. For me though, what really takes this dish to the next level is a fresh, corn tortilla. The flavor and texture of these yellow, flaky Mexican pitas is unbeatable.

Spread a heaping spoon-full of refried black beans on top of the tortilla. Layer with spicy sauce and a fresh fried egg. Sprinkle a little cilantro and queso fresco to give a fresh finish. Get ready for an indulgent, hearty and full breakfast!

Do you have any suggestions for kicking your huevos rancheros up a notch? Any unique twists on this classic Mexican dish? I’m all ears!

Huevos Rancheros

Total Time: 30 minutes

Yield: 8 eggs/tortillas

Huevos Rancheros


  • 8 Eggs
  • 1/2 white onion
  • 4 tomatoes, finely chopped
  • 1 can chipotles in adobo
  • 1 can of black beans
  • 2 strips of bacon
  • 1 tsp chili powder
  • 1 tsp chipotle powder
  • 1/2 chicken bouillon cube
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 3 cloves of garlic, minced
  • 2 tbsp vegetable oil
  • 2 tbsp chopped cilantro (optional)
  • 8 corn tortillas
  • 2 avocados, sliced
  • queso fresco (optional)
  • salt and pepper to taste


  1. Drain the black beans. Cook the bacon in a medium skillet on medium heat. Remove and leave 1/2 of the bacon fat in the skillet. Crumble the bacon and leave aside. Saute the black beans in the bacon fat for a few minutes and process in the vegetable processor.
  2. Saute the onions and 2 cloves garlic in the same skillet over medium-low heat. Add the cumin until just fragrant. Add the beans back to the skillet and sprinkle chili powder and chipotle powder on top. Stir and stir in bacon crumble.
  3. In a small pot, add 1 tbsp oil and remaining garlic. Cook on medium-low heat until just browned. Add tomatoes and desired amount of chipotles in adobo. Add oregano and salt and pepper. Cook for about 10 minutes.
  4. Add remaining oil to a large skillet and cook eggs.
  5. Take 1 or 2 tortillas, spread a layer of refried beans, a spoonful of red sauce, a fried egg, sprinkle with cilantro and queso. Garnish with sliced avocado, limes and serve.
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