Sheet Pan Huevos Rancheros

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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 40 min
  • Yield: 6 servings
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15 small corn tortillas, each cut into 6 wedges

3 tablespoons vegetable oil

1 1/2 teaspoons ground cumin

1/2 teaspoon chili powder

Kosher salt and freshly ground pepper

1 dried ancho chile pepper, stemmed

1 14.5-ounce can tomato sauce

1 scallion, roughly chopped

1 jalapeño pepper, thinly sliced

1/2 cup packed fresh cilantro, plus more for topping

1 16-ounce can chili beans in sauce

12 large eggs

1 ripe avocado, chopped

1/2 cup crumbled Cotija cheese

Lime wedges, for serving


  1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Add the tortilla wedges, drizzle with the vegetable oil and sprinkle with 1/2 teaspoon cumin, the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss until well coated. Spread on the baking sheet in a single layer and bake, stirring occasionally, until crisp, 20 to 30 minutes.
  2. Meanwhile, combine the ancho chile and 1/4 cup hot water in a blender. Let stand until the chile is softened, about 5 minutes. Add the tomato sauce, scallion, half the jalapeño slices, the cilantro, remaining 1 teaspoon cumin, ½ teaspoon salt and a few grinds of pepper; puree until smooth. Lightly mash the chili beans in their sauce in a medium bowl until chunky.
  3. Remove the tortillas from the oven. Drizzle with about 1/2 cup of the ancho sauce and top evenly with the mashed beans. Crack the eggs on top, spacing them out; season with salt and pepper. Gently run a rubber spatula through any thick egg whites to break them up and help the eggs cook more evenly. Bake until the egg whites are opaque, 15 to 20 minutes.
  4. Drizzle with 1 cup more ancho sauce. Top with the avocado, cheese, remaining jalapeño slices and more cilantro; serve with lime wedges and the remaining ancho sauce.
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