Huevos Rancheros with Refried Beans and Ranchero Salsa

Why You’ll Love This Recipe

• Classic diner-style huevos rancheros with a crisp, sturdy tortilla base that stays crunchy under the toppings.
• Bright, smoky ranchero salsa made from pantry tomatoes—no special equipment required.
• Balanced textures: creamy beans, runny yolks, and fresh avocado with salty cotija.
• Flexible method: shallow-fry or bake the tortillas, mild or spicy salsa—your call.

Grocery List

• Produce: White onion, jalapeño, garlic, cilantro, avocados, limes
• Dairy: Cotija cheese, butter (optional for eggs)
• Pantry: Corn tortillas, fire-roasted tomatoes (28 oz), refried beans, neutral oil, kosher salt, black pepper, ground cumin, dried oregano

Full Ingredients

Ranchero Salsa (about 2 cups)

• 1 can (28 oz) fire-roasted tomatoes, drained
• 1/2 medium white onion (about 3 oz), chopped
• 1 jalapeño, seeded for mild or leave seeds for more heat
• 2 garlic cloves, minced
• 1 tbsp neutral oil (avocado, canola, or vegetable)
• 1 tsp ground cumin
• 1/2 tsp dried oregano (Mexican if available)
• 1/2 tsp kosher salt, plus more to taste
• 2 tbsp chopped cilantro
• 1 tbsp fresh lime juice

Beans, Tortillas, and Eggs

• 2 cups refried beans (pinto or black), canned or homemade
• 1/4 cup water (to loosen beans)
• 8 corn tortillas (6-inch)
• 1/2 cup neutral oil, for frying tortillas (or brush for baking)
• 8 large eggs
• 1–2 tbsp neutral oil or butter, for the eggs
• Kosher salt and freshly ground black pepper

To Finish

• 2 medium avocados, sliced
• 1/2 cup crumbled cotija (about 2 oz)
• 1/2 cup cilantro leaves
• 1 lime, cut into wedges

Step-by-Step Instructions

Step 1: Simmer and blend the ranchero salsa

Heat 1 tbsp oil in a medium saucepan over medium heat. Add the onion and jalapeño; cook, stirring, until the onion is translucent and the jalapeño softens, 3–4 minutes. Add garlic and cook 30 seconds. Stir in the drained tomatoes, cumin, oregano, and 1/2 tsp salt. Bring to a simmer and cook, uncovered, 10–12 minutes, stirring occasionally, until thickened and spoonable.

Transfer to a blender with cilantro and lime juice. Blend until mostly smooth (or leave slightly chunky). Season to taste with additional salt. Return to the saucepan and keep warm over low heat.

Step 2: Warm and season the refried beans

Combine the refried beans and 1/4 cup water in a small saucepan over low heat. Stir until creamy and spreadable, 3–5 minutes. If the beans seem tight, add a splash more water; if too loose, simmer 1–2 minutes longer. Taste and season with a pinch of salt if needed. Keep warm on the lowest heat, covered.

Step 3: Crisp the corn tortillas

Shallow-fry method: Add enough neutral oil to a large skillet to reach a depth of about 1/8 inch and heat to 350°F (the oil should shimmer). Fry tortillas one or two at a time, 30–45 seconds per side, until blistered and crisp but still slightly pliable. Drain on a paper-towel-lined sheet pan, sprinkle with a tiny pinch of salt, and hold in a 250°F oven to stay crisp.

Baked method: Heat oven to 425°F. Lightly brush tortillas on both sides with oil, arrange on two sheet pans, and bake 8–10 minutes total, flipping halfway, until golden and crisp. Hold warm at 250°F.

Step 4: Fry sunny-side-up eggs

Heat a nonstick skillet over medium-low with 1–2 tsp oil or butter. Crack in 2–4 eggs (work in batches). Cook until the whites are set but the yolks are still runny, 2–3 minutes. For neatly set whites, cover the pan for the final 30–45 seconds. Season with a pinch of salt and pepper. Repeat with remaining eggs, adding a touch more fat as needed.

Step 5: Assemble the huevos rancheros

Spread 2–3 tbsp warm beans on each crisp tortilla. Top each tortilla with one sunny-side-up egg. Spoon 2–3 tbsp hot ranchero salsa over each egg, letting some drip onto the tortilla.

Step 6: Finish and serve

Top with avocado slices, a generous crumble of cotija, and cilantro leaves. Serve immediately with lime wedges for squeezing. Enjoy while the tortillas are still crisp and the yolks are runny.

Pro Tips

• Keep the salsa thick. A thicker salsa sits beautifully on the egg without soaking the tortilla.
• Drain fried tortillas well and hold them in a low oven (250°F) to stay crisp while you cook the eggs.
• For tidy sunny-side eggs, crack each into a small bowl first, then slide into the skillet.
• If your eggs spread, use a smaller skillet or cook fewer at a time so the whites set neatly.
• Assemble at the last minute—beans, egg, then salsa—so the tortilla keeps its crunch.

Variations

• Huevos Divorciados: Serve one tortilla with ranchero salsa and the other with salsa verde (tomatillo). A line of refried beans between “divorces” the two sauces.
• Smoky Chipotle: Blend 1–2 chipotle chiles in adobo into the salsa for deep heat and smokiness.
• Chorizo Boost: Brown 6 oz Mexican chorizo and scatter over the beans before adding the eggs.

Storage & Make-Ahead

The ranchero salsa can be refrigerated up to 4 days or frozen up to 2 months. Refried beans keep 4 days in the fridge and freeze well for 2–3 months. Crisp tortillas are best same day, but you can recrisp in a 375°F oven for 3–5 minutes. Cook the eggs to order; assembled huevos rancheros do not store well.

Nutrition (per serving)

Approximate: 640 calories; 25 g protein; 58 g carbohydrates; 36 g fat; 12 g fiber; 980 mg sodium. Values will vary with tortilla brand, oil absorption, and exact toppings.