Quick and Easy Huevos Rancheros

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It’s that time of year again…

The time of year when my husband consistently says our house smells like a Mexican restaurant, and I’m not even mad about it.

We’ve been eating Taco Salads and avocado everything for weeks now, and our normal go-to weekend breakfast/brunch of eggs and a Kodiak Waffle has gone south. South of the border, that is. Hello Huevos Rancheros!

Don’t get me wrong, I don’t think Huevos Racheros needs to be reserved for morning occasions only. When I lived alone I used to make these for dinner  All. The. Time. They’re quick, they’re easy, and not only are they filling but they are delicious as well. Unfortunately, I’m still working on getting my husband on board the “breakfast anytime of the day” train, so right now these are primarily reserved for a breakfast/brunch treat. But don’t worry, I’ll pull him to the dark side soon enough (because let’s be honest- breakfast for dinner is the absolute best).

Okay, enough rambling. Let’s get to cooking!

Psst! You’ll notice that there are two “start here” options below. If you want to make your own salsa, I’ve included a super easy and satisfying way to do that. However, if you don’t have the time or the inclination- use your favorite store bought brand and speed the process up. I’m not here to judge, I do both, depending on the situation.

Huevos Rancheros

Makes 4(ish) Servings

QUick, easy, delicious, and healthy. What more could you want? These huevos Rancheros are a perfect meal for anytime of the day

8 Eggs
8 Corn tortillas
1 Can Black beans, drained
1 tsp Lime Juice
2 tsp Olive oil
¼ cup Water
¼ tsp Chili powder
½ tsp Cumin
1 tsp Coriander
Himalayan salt (to taste; optional)
Olive oil (in addition to listed above)
½ Medium white onion, chopped*
1 14.5oz Can Fire Roasted Tomatoes*
1 4.5oz Can green chilies*

Optional:
Shredded Cheddar Cheese
Avocado .
Cilantro
Spices: Cumin, Chipotle chili powder, adobo, etc. 

*Faster/Easier hack: Substitute pre-made salsa to make this meal super quick. As I mentioned earlier, making your own salsa is totally optional. If you have the time, there is something satisfying about it. However, there will be much less cleanup and the entire meal will come together even quicker if you use your favorite store bought salsa. It’s up to you, but I’m including instructions for a simple salsa in case you want to go the extra mile.

Make the Salsa (optional):

  1. Sauté the onions in a little olive oil in a large skillet on medium heat until translucent.

  2. Add fire roasted tomatoes (including juices) and chopped green chilies.

  3. Add additional spices to taste; i.e. chipotle chili powder, regular chili powder, adobo, ground cumin, etc. Add salt to taste if needed.

START HERE If you’re using store bought salsa:

  1. Bring salsa to a simmer then reduce heat to low and continue to simmer for at least 10 minutes as you continue cooking, stirring occasionally.

  2. Make the beans by combining drained beans, water, 2 tsp olive oil, lime juice, chili powder, cumin, coriander, and salt (if using) in medium saucepan and mix well.

  3. Cover and heat mixture over medium heat for 3-5 minutes.

  4. Reduce heat to low and use potato masher or fork to mash up half or more of the beans (depending on desired texture).

  5. Continue to cook beans, uncovered, for 2-3 more minutes.

  6. Heat oven or warming drawer to 150°-175°F (optional) and place serving platter inside.

  7. As beans are cooking, warm each tortilla individually in a skillet over medium heat, 1-2 minutes on each side or until heated through and you start to see air pockets bubbling inside. Place warmed tortillas on serving platter in oven or warming drawer.

  8. Fry the eggs by adding butter or olive oil to a skillet on medium to medium-high heat and cook to desired consistency.

  9. When eggs are almost cooked, (carefully) remove heated tortillas from oven and spread with bean mixture.

  10. Top with egg, salsa and any additional toppings you desire (cilantro, avocado, cheese, etc.).

  11. Serve 1-2 eggs/tortillas per person and enjoy!

So there you go. Quick, easy, delicious, and healthy. It doesn’t get much better than that! Check out some of my other favorite recipes below to compliment your Cinco de Mayo, Taco Tuesday… or any other day of the week. Because there’s no wrong day for Mexican inspired flavors.