You’re going to fall in love with these Huevos Rancheros! Warm corn tortillas spread with smashed black beans and topped with a fried egg, fresh pico de gallo, avocado and Queso fresco for a quick fresh breakfast! Serves 4 in about 30 minutes.

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Pat and I both agree we could eat tex-mex all day everyday. And yes, that includes breakfast, lunch and dinner. 

Speaking of breakfast… can we take a minute to talk about these huevos rancheros? One of my ultimate favorite breakfasts. Usually I make them just for me so I can use up leftovers from our taco night. However when I make them for all four of us, I make everything fresh. That includes this super simple, fresh pico and smashed black beans. Both of which are ridiculously delicious and relatively quick and effortless to whip up. 

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So breakfast can be on the table and in your face in no time. Which is always and forever my kind of recipe.

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Here’s what you will need; white corn tortillas, smashed black beans, 4 eggs, an avocado, pico de Gallo, cilantro, queso fresco and hot sauce. Plus any other toppings  you want.

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Start by whipping up the pico. Seed and dice 2 roma tomatoes and add them to a bowl along with 1/4 cup diced white onion, a minced garlic clove, 2 tablespoons minced cilantro, juice of 1/2 a lime and a pinch or two of kosher salt. Stir and set that off to the side so the salt can work its magic on the tomatoes and all those flavors can come together. 

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Next, heat a teaspoon of olive oil in a 10-inch skillet on medium-low. Add in 1/3 cup of diced onions with a pinch of kosher salt, stir and cook until soft and the edges start to turn golden brown. Add in a clove of minced garlic, stir and cook for 1 more minute. 

Then add in the rinsed and drained (15 ounce can) black beans, 3/4 teaspoon cumin and 1/4 teaspoon ground coriander, stirring to combine and heated through. Pour in 1/4 cup water and 1 tablespoon lime juice and then season with salt to taste.

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Next, heat up a nonstick skillet over medium heat and warm the corn tortillas. Then transfer to a plate and spread with the smashed black beans.

Then spray the pan with olive oil spray and quickly fry up 4 eggs (sunny side up! or however you prefer) and place them on top of the black beans.

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Lastly, saddle up some avocado slices, top with as much pico as you want and sprinkle with queso freso and any other toppings you crave.

How To Get Ripe Avocados To LAST:

The trick to storing ripe avocados so they last is a no-brainer, it’s easy and effective and has saved me SO much money. First  buy hard to the touch, bright green avocados and allow them to ripen on the counter. Once they are black, soft to the touch (NOT squishy) pop them into the fridge. Because here is where they will last for quite a few days! You guys this has changed my life and I owe this trick to my sisters. No more wasted avocados!

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Because heat is my middle name, I love to add a few dashes hot sauce! and black pepper and an extra squeeze of lime. But, hey! you do you because truthfully there’s no wrong way to enjoy your huevos rancheros!

Breakfast, I love you.

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Enjoy! And if you give this Huevos Rancheros recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Huevos Rancheros l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Huevos Rancheros
Yield: 4

Huevos Rancheros

Warm corn tortillas spread with smashed black beans and topped with a fried egg, fresh pico de gallo, avocado and Queso fresco.

Prep Time 25 minutes
Cook Time 7 minutes
Total Time 32 minutes



  • 2 large roma tomatoes, seeded and finely diced
  • 1/4 cup diced white onion
  • 1 small garlic clove, minced
  • 2 tablespoons minced fresh cilantro
  • juice of 1/2 a small lime
  • a pinch (or two) kosher salt


  • 1 teaspoon light olive oil
  • 1/3 cup diced onion
  • a pinch (or two) of kosher salt
  • 1 clove garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 cup water
  • 1 tablespoon lime juice


  • pico de gallo
  • smashed black beans
  • 4 white corn tortillas
  • avocado slices
  • crumbled queso fresco or feta cheese



  1. Into a mixing bowl, combine the tomatoes, onion, garlic, lime juice, a pinch (or two) of kosher salt and cilantro. Toss to combine and set off to the side.


  1. Heat olive oil in a 10-inch skillet on medium-low heat. Add onion with a pinch of salt and sauté until soft and the edges start to turn golden. Add garlic, stir and cook for 1 additional minute.
  2. Add the black beans, cumin and coriander. Stir to heat through and then smash with the back of a wooden spoon. Stir in water and lime juice, taste and season with salt as needed.


  1. Warm a nonstick skillet on medium heat and warm the tortillas. Divide and spread the warm smashed black beans on the warm corn tortillas and quickly fry up 4 eggs.
  2. Top with avocado slices, pico, queso fresco, cilantro and any other topping you desire like hot sauce!


Can be served with; salsa, hot sauce, lime wedges, black pepper and extra cilantro.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 444 Total Fat: 17g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 27mg Sodium: 879mg Carbohydrates: 58g Fiber: 16g Sugar: 12g Protein: 20g
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Huevos Rancheros l