There’s something about a plate of Huevos Rancheros that feels like vacation on a plate for me. This dish is something I’ve made many ways over the years, but this version is a standard base.
It’s a warm, comforting breakfast or brunch that’s ready in less than 30 minutes. Mix and match the toppings – skip the beans, add chorizo for meat eaters or get playful with the garnishes – to make it your own. This recipe is a template for getting started with this simple, gluten-free meal.
Ingredients
- 14.5-ounce can fire-roasted tomatoes
- 4-ounce can diced green chiles
- 15-ounce can black beans, drained and rinsed
- 1 teaspoon ground cumin, divided
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- 1 tablespoon lime juice
- 4 corn tortillas
- 1 tablespoon olive oil
- 4 eggs
- ½ avocado, sliced
- 2 tablespoons cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
Instructions
In a medium saucepan, add fire-roasted tomatoes, diced green chilis, ½ teaspoon ground cumin, ½ teaspoon chili powder and kosher salt. Bring to a boil, reduce heat and simmer.
In another small saucepan, add black beans with ½ teaspoon ground cumin and lime juice. Stir to combine and heat on medium until warmed through.
Meanwhile, heat 1 tablespoon olive oil in a large skillet. Warm tortillas in the oiled pan and set aside on a plate. Note: I like to keep the plate in the microwave, just to help the tortillas stay warm.
In the same skillet, fry the 4 eggs to your liking.
To assemble the Huevos Rancheros: Layer a spoonful of the tomato sauce onto the plate. Top with 2 warm tortillas and spoon on half of the black beans. Place two eggs on top and spoon on more tomato sauce. Garnish with avocado slices, crumbled cotija cheese and fresh cilantro. Serve.
