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Huevos Rancheros (with shortcut “refried” beans)

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Last month we were lucky enough to celebrate my husband’s cousin’s 40th birthday with friends and family from afar, in Mexico. It’s always fun when you get invited to do cool things (you might not be doing otherwise) for other people’s milestone birthdays!

We not only had a blast but enjoyed lots of tasty food while we were there too, including Huevos Rancheros for breakfast every single morning! It was so good and so fitting that our travel group has reminisced about the Huevos Rancheros several times since returning home. So, as a food blogger, I decided to do the obvious – try to recreate our memorable Mexican breakfast and share it with you. Enjoy!

Huevos Rancheros (with shortcut "refried" beans) on 100 Days of Real Food

Huevos Rancheros (with shortcut "refried" beans)

Course: Breakfast
Dietary Restriction: Gluten Free, Peanut/Tree-Nut Free, Vegetarian

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings (Adjust to suit): 2

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Huevos Rancheros in Mexico on 100 Days of Real Food

Ingredients

Salsa

  • 1 tomato, diced
  • 1/2 bell pepper, seeded and diced
  • 1/2 onion, diced
  • 1/2 lime, juiced
  • 1/2 jalapeño, minced (optional)
  • 1/3 cup water
  • salt, to taste
  • pepper, to taste

Shortcut Refried Beans

  • 1 can pinto beans, rinsed and drained
  • 1 cup water
  • 1/8 teaspoon cumin
  • 1/8 teaspoon salt, to taste
  • pepper, to taste

Eggs

  • 2 teaspoons butter
  • 4 eggs
  • salt, to taste
  • pepper, to taste

For serving

  • 2 corn tortillas, homemade or store bought...we like Food for Life brand in the frozen section

Recommended toppings

  • queso fresco, (Mexican cheese)
  • cilantro, fresh

Instructions

  1. In a small pot, combine the salsa ingredients, bring to a boil, and simmer over medium-low heat for 10 - 15 minutes while you prepare the rest of the ingredients. Add more water, if necessary, to keep the pot from drying out.
  2. Combine the refried beans ingredients in a skillet over medium heat. Let the mixture boil lightly for 3 - 4 minutes, then mash into a paste with a potato masher. Add a few more splashes of water if necessary to keep the beans from drying out.
  3. Heat another skillet (or use the one you made the beans in, if you transfer those to a serving dish) over medium-low heat and melt the butter. Crack the eggs into the pan and cook on both sides until done to your liking. I like mine just a touch runny in the middle. Season with salt and pepper.
  4. Arrange the corn tortillas on two plates and top each one with two eggs. Divide the beans and spread on each plate next to the tortilla. Sprinkle the salsa, cheese, and cilantro over top and serve warm.

Recipe Notes

We recommend organic ingredients when feasible.

Check out the recipe for homemade tortillas here - Easy Whole-Grain Corn Tortillas

 

Huevos Rancheros (with shortcut "refried" beans) on 100 Days of Real Food

Here is a snapshot of the version we ate in Mexico…so good!

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Comments

  3. We’re all about breakfast for dinner, and if it has a Mexican spin, all the better! Trader Joe’s has a great Hatch Valley Salsa (green chile) to give it a New Mexico spin. This may be tonight’s dinner…

  4. I have a slight obsession to Mexican food AND breakfast, so this is my dream meal. Can’t wait to try it!! Thanks for sharing!

  5. I can never seem to get the food for life brand corn tortillas to warm up right. They always seem to break on us. Any tips?

    • Hi Joni. When thawed, I wrap them in a damp towel and briefly warm them in the microwave. I don’t microwave much, but I do find it works well for this.

  6. I will probably be making this dish A LOT. Seriously delicious. The salsa is incredible! Thank you for such a great recipe! Love it!