Easy Huevos Rancheros

Courtesy of Pace Salsas and Sauces



12 corn tortillas (6-inch/15 cm)

2 Tbsp canola oil

¼ cup butter

12 eggs

¼ tsp each, salt and pepper

2 ¼ cups refried black beans

3 cups mild chunky salsa, divided

1/3 cup sour cream

1/3 cup fresh cilantro, finely chopped



  1. Preheat oven to 400˚F (200˚C). Brush tortillas evenly with oil; arrange on large baking sheet. Bake for eight to 10 minutes or until toasted and crisp.
  2. Meanwhile, melt butter in large nonstick skillet set over medium heat; break eggs into skillet. Season with salt and pepper. Cover and cook for two to three minutes or until eggs whites are just set for sunny-side-up eggs or until done as desired.



Stir together refried beans and 3/4 cup (175 mL) salsa until blended; spread evenly over each tortilla. Top each tortilla with fried egg and remaining salsa. Drizzle each with 1/2 Tbsp (7 mL) sour cream and sprinkle with 1/2 Tbsp (7 mL) cilantro.


Serving Tips:

  • Substitute chopped avocado for sour cream.
  • Substitute green onions for cilantro.

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