Huevos Rancheros – Lightly crisped tortillas topped with seasoned black beans, pico de gallo, avocado, and eggs. These yummy ranch-style eggs are delicious any time of day! (Gluten Free, Dairy Free)

Are you a huevos rancheros fan? If you’ve never had this amazing meal, add it to your list! Huevos Rancheros (or ranch-style eggs) are on lots of breakfast menus here in the southwest, and for good reason. It’s DELICIOUS.

Honestly, I’ve eaten them any meal of the day. They’re that good.

You’re looking at lightly crisped corn tortillas, seasoned black beans, fresh salsa, perfectly cooked eggs, and some goodies (if you want). I could talk about this dish all day, but here are the top 3 things I *love* about huevos rancheros:

IT’S FAST. Huevos Rancheros can be done in 30 min or less, even if you make your own pico de gallo.
IT’S FLAVORFUL. Every element is crafted to enhance its natural goodness.
IT’S SUPER DUPER EASY. It’s pretty tough to completely botch this recipe. And there are some shortcuts you can take to make it even easier!

Here’s all you need to get started…

HERE’S WHAT GOES INTO MY HUEVOS RANCHEROS

CORN TORTILLAS. The base of huevos rancheros starts with lightly pan-fried corn tortillas. Heating the tortillas like this keeps them soft and tender on the inside, gives the outside a little crunch around the edges, and takes the raw flavor out of them. What you’re left with is a perfect complement to the rest of our toppings.

SEASONED BLACK BEANS. You can use lots of different kinds of beans for huevos rancheros (I’ve had pinto beans, borracho beans, refried beans, etc.), but my favorite is simply seasoned black beans. All I use is canned black beans (or Instant Pot Black Beans!) + a little chili powder. And they’re awesome!

PICO DE GALLO OR SALSA. You can totally use store-bought pico de gallo if you like, or I have this yummy recipe for homemade (it only takes about 5 ingredients!). I tend to go pretty heavy on the pico for my huevos rancheros because it packs so much color and flavor! See the FAQ for more tips & ideas on this.

SUNNY-SIDE UP OR FRIED EGGS. Huevos Rancheros are usually served with fried or sunny-side-up eggs on top.

EXTRA GOODIES. My go-to extras for huevos rancheros are sliced avocado (who is surprised?), cilantro, and sometimes jalapeños or pickled jalapeños. So good! (See the FAQ for even more ideas!)

FAQ + TIPS & TRICKS FOR THESE HUEVOS RANCHEROS

DON’T LIKE PICO DE GALLO? You can make huevos rancheros with salsa (warmed is nice!) instead. I’ve even ordered it at restaurants with green salsa!

CAN I ADD MORE GOODIES? Absolutely. The base traditional recipe is simple–tortillas, beans, pico/salsa, eggs–but you can always get creative. Beyond things like avocado or jalapeño, you can try some crumbled Mexican chorizo sausage, some crumbled queso fresco (if you tolerate dairy), guacamole and more!

WHAT KIND OF TORTILLAS DO YOU USE FOR HUEVOS RANCHEROS? I’ve only ever eaten them with corn tortillas, at restaurants, and at home.

DO I HAVE TO FRY TORTILLAS FOR HUEVOS RANCHEROS? It’s the most traditional option, but if you’d rather not, I at *least* recommend you warm them. You can put them in a very slightly damp kitchen cloth and warm them in the oven at 350 for 10-15 minutes or put them on a griddle for a few minutes per side.

HOW DO YOU MAKE SUNNY SIDE UP EGGS? HOW DO YOU MAKE FRIED EGGS? I use this method for sunny-side-up eggs (usually with a little less oil). I follow this tutorial for fried eggs.

LOVE HUEVOS RANCHEROS? YOU MIGHT ALSO LIKE…

HELPFUL FOR THESE RANCH-STYLE EGGS:

Huevos Rancheros (Gluten Free & Dairy Free!)

Author: One Lovely Life
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: About 35 minutes
Yield: About 6 servings 1x

Print Recipe

Description

Lightly crisped tortillas topped with seasoned black beans, pico de gallo, avocado, and eggs. These yummy ranch-style eggs are a treat any time of day! (Gluten Free, Dairy Free)

Scale

Ingredients

FOR THE BLACK BEANS:

1 (14oz) Can Black Beans, drained (I don’t rinse them for this)
1/2 tsp. chili powder

FOR THE TORTILLAS:

6–12 corn tortillas (I usually use 1 per serving, but you can layer 2 for a more substantial meal)
2–3 tsp. olive oil or avocado oil (or you can use spray oil–my preference!)

FOR THE EGGS

Additional oil, if needed
About 6 eggs (you can cook more if you like!)

TO SERVE:

1 1/2–2 cups Pico de Gallo (store-bought or homemade), Avocado, Cilantro, or Jalapeño. Whatever sounds good!

Instructions

FIRST, PREP THE BLACK BEANS:

Drain (but don’t rinse) black beans and add to a medium saucepan.
Add chili powder and stir to combine.
Warm the beans over medium-low heat, stirring occasionally while you prepare the other components.

NEXT, OPEN OR PREP YOUR PICO DE GALLO.

If using store-bought pico de gallo, simply open and stir a bit. If making your own pico de gallo, I recommend doing this while you cook the tortillas to save time.

WARM THE TORTILLAS:

Next, warm the tortillas. Heat 1/2-1 tsp. oil in a large skillet over medium heat(or use spray oil–my preference!).
Add tortillas, working in batches so you don’t overcrowd the pan.
Cook tortillas 2-3 minutes per side, or until the tortills begin to crisp and turn golden.
Remove cooked tortillas from pan and store in a clean dish towel while you repeat with remaining tortillas, adding more oil as necessary between batches.

AND COOK THE EGGS

In the same skillet you used to cook the tortillas (or a new one, your choice!), add 1/2-1 tsp. oil and heat over medium heat.
Add eggs, working in batches so you don’t overcrowd the pan (I do 2-3 at a time)
For sunny-side-up eggs, cook eggs over medium heat until whites are set and yolks are still soft (or cook longer, to your desired done-ness).
Repeat with remaining eggs.