Description
This skillet huevos rancheros with black beans recipe has all the yumminess of traditional huevos rancheros but takes just minutes to make!
Ingredients
Units
Scale
- 2 15–ounce cans of black beans rinsed and drained
- 2 cups (16 ounces) salsa, homemade or store-bought (pick one that matches your spice tolerance)
- 4–6 fresh eggs
- Flour or corn tortillas, I used Mi Rancho Authentic Flour Tortillas
- Toppings to taste: avocado, cilantro, Cotija cheese, sour cream, cilantro, radishes, and jalapeño peppers
Instructions
- SIMMER BLACK BEANS & SALSA: Add the drained and rinsed black beans and the salsa to a large skillet and simmer over low heat until the mixture begins to reduce, about 5 minutes.
- ADD EGGS: Using the back of a spoon, create a well for each egg. Then gently crack each egg into a well. Then cook on simmer until the whites of the eggs are no longer translucent and the yolks are set to desired firmness, about 10-12 minutes. Cover the pan loosely, if needed.
- PREPARE TORTILLAS & TOPPINGS: While the eggs are cooking, warm your tortillas and prepare your desired toppings.
- SERVE & ENJOY: When the eggs are cooked, spoon the mixture over a warmed tortilla and top with desired toppings.
Notes
SPICE LEVEL OF SALSA: Just a note of caution: if you’re sensitive to spice, pick a salsa that matches your spice tolerance. If you’re concerned, you can also reduce the amount of salsa you add to beans (and save some to add on as garnish if you decide later you want more heat).
HEATING TORTILLAS: You can do this in the oven, in a skillet, or over the open flame (on medium-low) of a stove-top gas burner. For this recipe, I heated mine (one at a time) over an open flame and used tongs to flip them when they started to char. I then placed them in a clean kitchen towel to keep them warm until ready to use.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican