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Black Bean Huevos Rancheros

Black Bean Huevos Rancheros Recipe and Video


Layered with black beans along with fresh salsa and shredded Monterey Jack cheese, this is a delicious version of the classic Spanish or Mexican "rancher's eggs" dish.


  • 1 ½ cups fresh tomatoes, seeded and finely chopped
  • ¼ cup sliced green onions
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 fresh jalapeno pepper, seeded and finely chopped
  • 1 clove garlic, minced
  • salt, to taste
  • 2 teaspoons canola oil
  • 2 cloves garlic, minced
  • 1 (19 ounce) can black beans, drained and rinsed
  • ½ cup chicken broth
  • 1 teaspoon chopped chipotle chiles in adobo sauce
  • 8 (7 inch) corn tortillas
  • ½ cup shredded Monterey Jack cheese
  • 4 large eggs eggs


  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.

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Nutritional Information

Black Bean Huevos Rancheros

Servings Per Recipe: 4
Calories: 439.9
% Daily Value *
protein: 45 %
carbohydrates: 17 %
exchange other carbs:
dietary fiber: 56 %
fat: 25 %
saturated fat: 27 %
cholesterol: 71 %
vitamin a iu: 27 %
niacin equivalents: 50 %
vitamin b6: 25 %
vitamin c: 31 %
folate: 33 %
calcium: 25 %
iron: 26 %
magnesium: 39 %
potassium: 23 %
sodium: 36 %
thiamin: 34 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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