Huevos Rancheros (with shortcut “refried” beans)

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)

While we were in Mexico, we enjoyed Huevos Rancheros for breakfast every single morning! So I recreated our memorable Mexican breakfast for you.

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Course: Breakfast

Cuisine: Mexican

Method: Freezer Friendly

Diet: Gluten Free, Peanut/Tree Nut-Free, Vegetarian

Print Recipe

Servings: 2 people

Ingredients

  

1/2x1x2x

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

 

• 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.
• 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.
• 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.
• 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.

Notes

• We recommend organic ingredients when feasible.
• Check out the recipe for homemade tortillas here – Easy Whole-Grain Corn Tortillas

 

Nutrition Facts

Nutrition Facts

Huevos Rancheros (with shortcut "refried" beans)

Amount Per Serving

Calories 257 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g31%

Cholesterol 338mg113%

Sodium 332mg14%

Potassium 418mg12%

Carbohydrates 21g7%

Fiber 4g17%

Sugar 5g6%

Protein 14g28%

Vitamin A 2080IU42%

Vitamin C 57.5mg70%

Calcium 88mg9%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Let us know how it was!