Black Bean Huevos Rancheros

Black Bean Huevos Rancheros

32 Reviews 7 Pics
  • Prep

    35 m
  • Cook

    15 m
  • Ready In

    50 m
Recipe by  ZZ

“Layered with black beans plus fresh salsa and shredded Monterey Jack cheese, this is a delicious version of the classic Spanish or Mexican 'rancher's eggs' dish.”

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Adjust Servings

Original recipe yields 4 servings



  1. To make the salsa, stir the tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove minced garlic, and salt to taste, together in a bowl until well blended. Cover, and refrigerate until needed.
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  3. Place 1 teaspoon canola oil in a skillet, and heat over medium heat. Stir in the garlic, and cook 1 minute until light brown. Mix in the black beans, chicken broth, and chiles; simmer until beans are heated through, about 5 minutes. Turn off heat, and keep warm.
  4. Place four tortillas on the prepared baking sheet. Sprinkle the cheese evenly over the tortillas. Top with the remaining four tortillas. Cover the baking sheet with aluminum foil.
  5. Bake tortillas in preheated oven until cheese melts, about 5 minutes.
  6. Place the remaining 1 teaspoon canola oil in a skillet, and heat over medium heat. Crack eggs into skillet, and cook to desired firmness.
  7. To assemble huevos rancheros, place filled tortillas on four serving plates. Top each tortilla with black bean mixture, a layer of salsa, and an egg. Serve immediately.

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Reviews (32)

Rate This Recipe


YUMM!!! I loved this recipe, never before thought to melt the cheese between tortillas first (versus using just tortillas). Love it and love the chipotle chiles, they add extra kick and smokiness.



Absolutely delicious! I used a can of diced tomatoes with jalapenos instead of using fresh, a can of diced green chiles and yellow onion. I ended up sautéing ½ a yellow onion and the garlic, and then added the tomatoes, a can of diced green chiles, broth and spices until slightly reduced and thickened. I then added the black beans until warmed through. Yum!

Maus in the Kitchen

Maus in the Kitchen

This was excellent! My fiancé has been begging me to make huevos rancheros for him, and this came out just like he hoped it would! I did use store-bought salsa, though, and scrambled my eggs with cumin and cilantro instead of frying them, which gave the dish some extra flavor. Used chili powder (maybe 1 T?) in the beans instead of the chilies (it was all we had), and they were great. Thanks for an awesome recipe!

More Reviews

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Amount Per Serving (4 total)

  • Calories
  • 440 cal
  • 22%
  • Fat
  • 16.5 g
  • 25%
  • Carbs
  • 52.9 g
  • 17%
  • Protein
  • 22.7 g
  • 45%
  • Cholesterol
  • 242 mg
  • 81%
  • Sodium
  • 950 mg
  • 38%

Based on a 2,000 calorie diet



previous recipe:

Black Bean Breakfast Bowl


next recipe:

Mary's Chicken and Black Bean Chili