Huevos Rancheros with Black Beans and Fresh Salsa (30-Minute)
Bright, crisp tortilla edges, runny yolks, and a lively tomato-cilantro salsa combine with smoky-spiced black beans for a satisfying contrast of textures and flavors. The warm beans add a savory backbone while the salsa and lime bring acidity and freshness that cut through the richness of the eggs.
Swap-in options and small tweaks are easy: use canned fire-roasted tomatoes for extra smokiness, replace black beans with pinto beans, or swap queso fresco for crumbled feta. For lighter breakfasts, pan-toast tortillas with minimal oil or use corn tostadas for extra crunch. This version is pantry-friendly and scales well if you're feeding a crowd.
Serve this at weekend brunches, casual breakfast gatherings, or as a quick dinner when you want something flavorful without fuss. Pair with refried beans and a simple green salad, or offer hot sauce and sliced avocado on the side for guests to customize. Leftovers (separate salsa and beans) refrigerate well for 2–3 days and reheat gently on the stovetop.
How to Make It
-
1
Make the salsa: Finely dice the tomatoes and red onion, and mince the jalapeño and cilantro. Combine in a bowl with juice from the lime, a pinch of salt, and set aside to meld.
-
2
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the drained black beans, cumin, chili powder, 0.25 teaspoon salt, and 0.125 teaspoon black pepper. Cook, stirring occasionally, until beans are warmed through and slightly thickened, about 4–5 minutes. Mash about one-third of the beans with the back of a spoon to create a creamier texture. Keep warm.
-
3
Crisp the tortillas: In a second large skillet, heat the remaining 1 tablespoon olive oil over medium-high. Fry the tortillas one at a time until edges brown and crisp but still pliable, 1–2 minutes per side. Transfer to a paper towel-lined plate and season lightly with salt.
-
4
Fry the eggs: Reduce skillet heat to medium. Crack eggs into the skillet (work in batches if needed) and cook to your preference—sunny-side up with set whites and runny yolks takes about 3–4 minutes; flip for over-easy if desired. Season eggs with a pinch of salt and pepper.
-
5
Assemble plates: Place one tortilla per serving on plates, spoon a generous portion of spiced black beans onto each tortilla, top with a fried egg, and spoon fresh salsa over the egg.
-
6
Finish and serve: Sprinkle crumbled queso fresco and cilantro over each stack, add avocado slices and hot sauce if using, and serve immediately.
Still hungry? Try one of these
Maple Dijon Glazed Salmon
Simple maple Dijon glazed salmon with a sweet and tangy flavor, ready in 20 minutes. Perfect for a healthy weeknight dinner.