Huevos Rancheros Quick Start (Printer-Friendly)
Runny eggs on crispy tortillas with black beans and fresh salsa for a vibrant morning dish.
# The Ingredients You'll Need:
→ Oil
01 -
1 tablespoon plus 1 teaspoon olive oil, divided
→ Vegetables & Aromatics
02 -
1/4 cup diced onion
03 -
2 cloves garlic, minced
→ Legumes & Spices
04 -
1 can (15 oz) black beans, drained and rinsed
05 -
1 teaspoon ground cumin
06 -
1/8 teaspoon salt
→ Liquids
07 -
2 tablespoons water
→ Tortillas & Cheese
08 -
4 corn tortillas (6-inch)
09 -
1/2 cup crumbled cotija or queso blanco cheese
→ Eggs & Toppings
10 -
4 large eggs
11 -
1 cup salsa of choice
12 -
Avocado, cilantro, or additional cheese for garnish
# Step-by-Step Instructions:
01 -
Heat 1 teaspoon olive oil in a small saucepan over medium heat. Sauté diced onion and minced garlic, stirring occasionally until softened, about 5 minutes. Add black beans, cumin, salt, and water. Stir frequently, cooking until beans are warmed through. Mash at least half the beans with a potato masher or fork and cook a few more minutes until thickened.
02 -
Warm 1 tablespoon olive oil in a large skillet over medium-low heat. Fry each tortilla until golden brown and crispy on edges, then flip. Sprinkle a quarter of the cheese over the tortilla and allow it to melt. Crack one egg onto the cheese, using a spatula to keep the yolk centered atop the tortilla. When egg whites begin to set, carefully flip both to cook the other side for 1 minute until whites are fully set. Flip back and transfer to a serving plate. Repeat with remaining tortillas, eggs, and cheese, adding oil as needed.
03 -
Top each tortilla and egg with salsa. Serve alongside the prepared black beans and garnish with avocado, cilantro, and additional cheese as desired.
# Extra Tips:
01 -
For best results, use fresh salsa and handle eggs gently when flipping to maintain yolk integrity.