Description
A hearty and vibrant Mexican breakfast made with lightly crisped corn tortillas, sunny side up eggs, rich homemade ranchero sauce, black beans, creamy avocado, and fresh cilantro. Perfect for breakfast or brunch and packed with bold flavor.
Ingredients
Scale
- 4 small corn tortillas, about 6 inches each
- 4 large eggs
- 4 medium ripe tomatoes, diced
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 small jalapeño pepper, finely chopped
- 1 cup cooked black beans, drained
- 2 tablespoons olive oil
- 1 ripe avocado, diced
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat 1 tablespoon olive oil in a saucepan over medium heat. Add chopped onion and cook for 3 minutes. Stir in garlic and jalapeño, then add diced tomatoes, salt, and pepper. Simmer for 8 to 10 minutes until slightly thickened.
- Warm the black beans in a small saucepan over low heat until heated through.
- Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Lightly fry each tortilla for about 30 seconds per side until slightly crisp, then transfer to serving plates.
- Spoon warm black beans evenly over each tortilla.
- In the same skillet, fry the eggs to your preferred doneness, about 3 to 4 minutes for runny yolks.
- Place one egg on each prepared tortilla. Spoon the warm ranchero sauce over the eggs.
- Top with diced avocado and chopped cilantro. Serve immediately.
Notes
- For less heat, remove the seeds from the jalapeño before chopping.
- Lightly frying the tortillas helps prevent them from becoming soggy.
- The ranchero sauce can be prepared up to two days in advance and reheated before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 17g
- Cholesterol: 190mg
Keywords: Huevos Rancheros, Mexican breakfast, eggs and tortillas, ranchero sauce, vegetarian brunch