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Huevos Rancheros
Huevos Rancheros

Prep Time: 5 Minutes

Cook Time: 10 Minutes

2 Servings


  • 1 15-oz. can black beans, rinsed and drained

  • 8 oz. jar picante sauce or salsa verde

  • 1/2 tsp. ground cumin

  • Nonstick cooking spray or oil

  • 4 Eggs, large

  • 1/8 tsp. kosher salt

  • 1/4 tsp. Pepper, divided

  • 4 Tostadas or toasted corn tortillas, for serving

  • 1 Avocado, sliced, for serving

  • Fresh cilantro, for garnish

  • Pico de gallo, for serving

Fresh Pico de Gallo

  • Handful of cherry tomatoes, halved or quartered

  • ¼ White onion, minced

  • 1 Jalapeno, de-seeded and minced

  • 1 Lime, juiced

  • ⅛ tsp Salt

  • Fresh Cilantro, chopped

Tools & Equipment List

Spatula, Griddle or Skillet, Knife, Cutting Board, Stove, Pot - Small


  • Make the pico de gallo: Halve or quarter the tomatoes, dice the onion, de-seed and mince the jalapeno, and chop the cilantro. Place in a small bowl and add the juice of a lime and a pinch of salt. Set aside. (Note: You can also use store bought pico de gallo!)

  • Combine the beans, picante sauce, and cumin in a small saucepan over medium heat. Cook, stirring occasionally, until warmed through, about 5 minutes. Cover and remove from the heat.

  • Heat a skillet or griddle over medium-high heat, then add a touch of cooking oil. Toast the tortillas until browned in spots, then set aside.

  • Reduce heat to medium. Add more oil to the pan if needed (be generous!).

  • Crack the eggs into the skillet, spacing them evenly apart. Sprinkle each egg with kosher salt and a pinch of pepper. Let cook until the egg whites are just set, about 3 minutes.

  • To serve, lay two toasted tortillas on plate. Apply warm beans evenly over top and set top with eggs, then top with and pico de gallo, serve with avocado, a pinch of salt, and a squeeze of lime. Enjoy immediately!

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