Black Bean Huevos Rancheros Recipe - Allrecipes.com
Black Bean Huevos Rancheros Recipe
  • READY IN 50 mins

Black Bean Huevos Rancheros

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 35 mins
  • COOK 15 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2010

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.

 
Most Helpful Critical Review
Oct 07, 2011

So disappointed! This took a long time to make and was not very good. There needs to be a LOT more cheese than just a half a cup. I didn't understand the point of adding chicken broth to the beans. It made them watery and I ended up straining them again. The salsa was good. This wasn't terrible, but just didn't feel like a cohesive dish. My boyfriend suggests maybe sandwiching the egg between the tortillas? I don't know, I won't be trying this again. Thanks anyways.

 
Dec 09, 2009

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!

 
Jul 20, 2008

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!

 
Mar 23, 2009

A spicy, hearty way to start the day! Great for the weekends when you have more time to spend on breakfast, although this would be great for dinner too. It's very filling - if you have this for a lazy Sunday breakfast you won't be hungry again until dinner! Plus, you will almost need a nap after breakfast. ;-) I made two changes. 1) I poached the egg to make it a little healthier. 2) I mashed up the bean mix a little bit. My beans were too liquidy, but mashing them fixed the problem. My measurements may have been a little off, because I adjusted the serving size to '1'. I think the egg/bean/salsa layers would be good on on top of hashbrowns too. I might try that next time if I didn't have tortillas on hand.

 
Jun 03, 2008

Quick, easy, and awesome. I never imagined that egg + black beans would taste so good! I used my own canned salsa instead of making the pico de gallo. I've never cooked with chipotles before (though I've eaten dishes with that flavor in restaurants so I knew I liked it) so one canned, finely chopped, came to a bit over a teaspoon. The rest I laid out on waxed paper to freeze (and store later), and I froze the rest of the adobo sauce in a small container. Actually, in retrospect, I might freeze the sauce in ice cube trays, as it seems like a little bit would add nice complexity to sauces.

 
Mar 18, 2011

My husband is from Central America and he loved these. He says it's one of his favorite meals I make. I haven't had the time to try it, but the only thing I can imagine making it better is fresh black beans. Not worth the extra work to me, but my husband would prefer it so if you're making these for someone of latin descent, you might want to make theblack beans yourself.

 
Jan 09, 2012

Great recipe! It is a little time consuming. I made the salsa and beans at the same time, and then I assemble and cook the eggs as needed. This is my lunch this week! It is so good! New favorite, I think. I had it for lunch and dinner today!

 

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Nutrition

  • Calories
  • 440 kcal
  • 22%
  • Carbohydrates
  • 52.9 g
  • 17%
  • Cholesterol
  • 242 mg
  • 81%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 14.1 g
  • 56%
  • Protein
  • 22.7 g
  • 45%
  • Sodium
  • 950 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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