Easy Huevos Rancheros
A brunch classic, this easy huevos rancheros recipe is loaded with flavour from homemade refried beans, fresh salsa, and creamy avocado.
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Prep Time: 10 minutes -
Cook Time: 30 minutes
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Total Time: 40 minutes
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Yield: 4 servings 1x -
Category: Breakfast -
Cuisine: Mexican
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Ingredients
Huevos Rancheros:
- 4 eggs
- 4 corn tortillas, small
- Butter or olive oil
Refried Beans:
- 1 can black or pinto beans (14oz)
- 1 tablespoon olive oil
- 1/2 cup white onion, minced
- 2 cloves garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon oregano
- 1/8 teaspoon sea salt
- 1/4 cup water
- 1 bay leaf
- Fresh pepper, to taste
Salsa:
- 2 large tomatoes, diced
- 1 lime, juiced
- 1/4 red onion, diced
- 1 jalapeño, seeded & minced (optional)
- 1/4 bunch of cilantro, diced
- 1 green onion, minced
- Sea Salt
- Fresh Pepper
Garnish:
- Avocado, pitted and diced
- Cilantro
- Hot sauce (This brand is one of my favourites)
Instructions
- Begin with the refried beans. In a saucepan, heat oil on a medium heat.
- Add the diced onion and sea salt to the pan, and allow to cook 3-5 minutes until onions are translucent.
- Add garlic and cook for another 1-2 minutes. Add spices and heat for another 30 seconds until fragrant.
- While the onion mixture is cooking, strain and rinse the can of beans.
- Add the beans, bay leaf and water to the pan. Stir to combine.
- Allow the bean mixture to cook for 15-20 minutes, until the water has completely absorbed.
- When the mixture has finished cooking, remove and discard the bay leaf.
- Using a potato masher or food processor, blend the bean mixture into a smooth puree. Set aside.
- Prepare the fresh salsa. Chop and dice the vegetables into small bite size pieces.
- Add the tomatoes, red onion, jalapeño and green onion to a bowl, and toss with cilantro and fresh lime juice.
- Season salsa with sea salt and pepper to taste and set aside.
- Heat the tortillas in a pan. Add a small drop of oil and toast the tortillas on 30 seconds each side.
- Cook the eggs. Add a teaspoon of oil to the pan, and working in batches, crack the eggs into the skillet.
- Cook until the bottoms are set and the edges golden, 1 to 2 minutes.
- Turn the heat to medium-low, cover and cook until set, about 1 minute more. Set aside.
- Build your huevos rancheros. Place the tortilla on a plate and spoon on 1 – 2 tbsp. of refried beans.
- Top with one egg and garnish with salsa, avocado and hot sauce to taste.
- Serve warm and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 345 calories
- Sugar: 5 grams
- Fat: 16 grams
- Carbohydrates: 40 grams
- Fiber: 10 grams
- Protein: 15 grams
Find it online: https://kaynutrition.com/reds-huevos-rancheros/