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Huevos Rancheros

Huevos Rancheros


Eggs nestled in a smoky chipotle black bean sauce and topped with fresh veggies. This breakfast dish is my not-so-traditional take on Huevos Rancheros



For the Fresh Veggie Topping

  • 1 /2 cup corn
  • 1/2 cup diced bell pepper
  • 1/4 cup diced red onion
  • 1/4 teaspoon salt
  • Juice from 1/2 lime

For the Eggs & Sauce

  • 1 tablespoon olive oil
  • 1 cup tomato puree
  • 1 chipotle pepper in adobo sauce, finely chopped (plus 1 tablespoon of the sauce)
  • 1 cup canned black beans, drained and rinsed
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 2 eggs
  • 2 (8-inch) flour tortillas
  • 2 tablespoons crumbled queso fresco
  • 1 tablespoon chopped fresh cilantro


  1. Mix the ingredients for the fresh veggie topping in a medium bowl. Place it in the refridgerator while you prepare the eggs.
  2. Heat the olive oil in a medium skillet. Add the tomato puree, chipotle pepper and sauce, black beans, and seasonings. Stir and bring to a simmer. Add the eggs, cover, and cook until the whites are set (about five minutes).
  3. To serve: place an egg on each tortilla. Add some beans and sauce. Top with the fresh veggies and garnish with the cheese and cilantro.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stove
  • Cuisine: Mexican-American


  • Serving Size: 1/2 of recipe
  • Calories: 530
  • Sugar: 12.1g
  • Sodium: 1272.3mg
  • Fat: 18g
  • Saturated Fat: 4.2g
  • Unsaturated Fat: 11.7g
  • Trans Fat: 0.1g
  • Carbohydrates: 73.3g
  • Fiber: 13.8g
  • Protein: 24.g
  • Cholesterol: 191.3mg

Keywords: huevos rancheros, black bean breakfast recipe