Huevos Rancheros

  • Vegetable oil
  • 4 6 -inch corn tortillas, plus more for serving
  • 1 16 -oz. can of pinto or black beans
  • 4 large eggs
  • 1 cup 505 Southwestern brand Hatch Valley Roasted Green Chile sauce
  • 1 cup 505 Southwestern brand Hatch Valley Red Chile sauce
  • 1 avocado, diced
  • 1 small tomato, diced
  • 1 small onion, diced
  • 1/2 green bell pepper, diced
  • Hot sauce
  • Salt and pepper
  • Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Place a tortilla in the skillet and cook until light golden but not crisp, about 30 seconds. Flip and cook for another 30 seconds. Transfer to an individual plate. Cook the remaining tortillas, adding a bit more oil to the pan if necessary.

  • Heat the beans and the two chile sauces in individual small saucepans or microwaveable bowls.

  • Add another tablespoon of oil to the skillet. Working in batches, crack the eggs into the skillet. Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Turn the heat to medium-low, cover, and cook until set, about 1 more minute.

  • Spoon the beans evenly over the four tortillas, then place an egg on each one. Spoon the warm chile sauces over and around the eggs.

  • Sprinkle with the avocado, onion, and green bell pepper. Season with hot sauce, salt, and pepper to taste.

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