Huevos Rancheros

Huevos Rancheros
Sunny-side-up eggs get the Mexican treatment with black beans, salsa, queso fresco, and crisp corn tortillas. If you aren't particularly partial to runny eggs, no problem—just cook them a few minutes longer until the white no longer looks translucent and the edges start to crisp up. Get the recipe: Huevos Rancheros. Photo: Charles Masters
Hands On Time:
10 mins
Total Time:
20 mins
4 serves


  • 1 15.5-ounce can black beans, rinsed

  • 1 tablespoon fresh lime juice

  • ½ teaspoon ground cumin

  • 3 tablespoons olive oil

  • 4 small corn tortillas

  • 4 large eggs

  • 1 cup salsa

  • 4 ounces queso fresco or Feta

  • 1 avocado, cut-up

  • ¼ cup fresh cilantro leaves


  1. Heat oven to 400° F.

  2. Combine the beans,lime juice, cumin, and 1 tablespoon of the oil in a medium bowl.

  3. Brush the tortillas on both sides with 1 tablespoon of the oil and place on a rimmed baking sheet. Bake until crisp, 8 to 10 minutes.

  4. Heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Crack the eggs into the pan and cook, covered, to the desired doneness, 2 to 4 minutes for slightly runny sunny-side-up eggs. Place the eggs on the tortillas and top with the beans, salsa, queso fresca, and cilantro.

Nutrition Facts (per serving)

401 Calories
25g Fat
32g Carbs
17g Protein
Nutrition Facts
Calories 401
% Daily Value *
Total Fat 25g 32%
Saturated Fat 5g 25%
Cholesterol 221mg 74%
Sodium 658mg 29%
Total Carbohydrate 32g 12%
Total Sugars 3g
Protein 17g
Calcium 175mg 13%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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