Reviewed: Feb. 18, 2007

this was very good. I just mixed my bottled hot peppers with plain refried beans. I didn't add butter to the beans and I cooked the eggs over med. It was good.

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Cindy

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

Living In: West Jordan, Utah, USA

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Reviewed: Nov. 25, 2006

i love the mexican and me AND my wife loved it. oh yeah. good stuff. i love to put eggs on anything and this was a nice change from the huevos rancheros that i normally make. supurb

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BrettF

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

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Reviewed: Aug. 20, 2006

8/20 I made this for Husband's brunch and wanted it to be a bit more substantial, so I doubled the eggs and bacon, sprinkled with lots of extra-sharp Cheddar and Mexican cheeses, topped with jarred sliced jalapenos, and served it with salsa and black beans. This was quick and easy, and very filling. Thanks, giamom! 8/25 Made these again today but spread the refried beans over flour tortillas, added scrambled egg, bacon and salsa, and rolled them up. Really good!

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 2, 2006

Did you know that fat free refried beans exist? I didn't until I made this recipe. Surprisingly, it still tasted really good! I'll be making this for breakfast again next weekend.

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rocks

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Jul. 28, 2006

These were good for Americanized Huevos Rancheros, but nothing like authentic. One thing they need is a good ranchera sauce (not salsa), but the recipe I tried from here was not very good so I'll keep looking.

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CWOOD28

Cooking Level: Expert

Home Town: Corona, California, USA

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Reviewed: May 21, 2006

Good, filling, and comforting in the way only breakfast-type food can be. I took other reviewers' advice and heated everything under the broiler to re-warm and melt the cheese. Listen to the amount of refried beans and cheese. I once eyeballed what looked like the right amount on each tortilla to me and it was a bit too much beans and not enough cheese. But when I followed the quantifies listed in the recipe, everything balanced well. I was indifferent about adding the salsa or not. Incidentally, I skipped adding butter to the beans, and skipped the bacon.

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Mark P

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Jan. 18, 2005

We liked this recipe, it was something a bit different. I followed the advice of previous reviewers and after assembling, I put them under the broiler for a few minutes. My husband wasn't crazy about the fried egg and requested that I use scrambled egg next time. I made this for dinner but will make it again for weekend breakfasts.

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JANEMARY38

Cooking Level: Expert

Home Town: Wausau, Wisconsin, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Dec. 8, 2004

This was my first time making huevos rancheros and not only was it easy, it was really good! The only time I've had it better was in Mexico. I used Canadian bacon instead of regular bacon and put it over the beans, and I used everyone's suggestion and broiled it to heat it up and melt the cheese. I also added a little sour cream on top. I'll definately be making this again!

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sorashell

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

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Reviewed: Nov. 22, 2004

These were delicious. The only change I made was no bacon since I'm a vegetarian, instead I put sliced avacodo on top and it was perfect.

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LORIANN222

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Reviewed: Jul. 2, 2004

This was a great recipe, and a great vegetarian recipe if you leave out the bacon. I simmered the beans on the stovetop with some chopped jalapenos, green salsa and spices while I cooked the tortillas, maybe that could help the people who have said theirs gets cold too fast. Mas juevos! Tu vaca es grande!

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ROBORG

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Jun. 4, 2004

Terrific brunch dish. I had never put beans on the tortillas - this is a nice addition. I make a batch and put them on a cookie sheet, topped with some green chilie salsa and lots of cheese and run them under the broiler until the cheese is melted and bubbly.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jan. 26, 2004

Tasty meal. Big hit with the kids.

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SF49RGIRL

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Reviewed: Dec. 6, 2003

I was a little leary of making these since the ones I've had in the past have many times been boring but I had some tostada shells I wanted to use up. But these were pretty good. They weren't dry like some are. I've never had them with bacon and that was a really good change. Like Bogey I too microwaved them once assembled because everything does get cold.

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Erimess

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2003

Very good - nice change from just bacon and eggs. I fried the tortillas and the eggs in the bacon grease. First time I made them the food wasn't hot. So the next time after I assembled them (putting the cheese on the top which it doesn't tell you in the recipe) I microwaved each one for 30 seconds or until the beans bubble and the cheese melts. Then top with salsa if desired.

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BOGEY

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Reviewed: Jul. 3, 2003

Yum! Easy, easy, & fast. Microwaved beans while cooking the tortillas. Added some diced jalapenos over the beans before putting the egg on. We've had them for supper too!

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DECAR48

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Reviewed: Jun. 24, 2003

We thoroughly enjoyed this recipe. It does take a bit of time to prepare (making the bacon, etc.) but it is delicious. We used it for dinner instead of breakfast/brunch.

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THE3AUSTINS

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Reviewed: Jun. 24, 2003

Just wanted to put this bit of info out there for everyone, anything with Cheddar cheese is not authentically Mexican. If you want to reduce the fat in this dish you can just put a little bit of butter in a pan, then slightly toast the tortillas in the pan. It comes out just as good with less fat. Just a suggestion.

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ISABELG

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Reviewed: Apr. 27, 2003

I don't know whether this is authentic or not; all I do know is that this breakfast was really good! I added green onion, a little enchilada sauce and some shredded pepper jack cheese. Great Giamom!

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