Huevos Rancheros with Pinto Beans

5 from 3 votes

Huevos Rancheros with Pinto Beans

This huevos rancheros with pinto beans recipe is a hearty and satisfying breakfast with eggs, beans, tortillas, and salsa! This quick brunch is ready in under 30 minutes, and is made with inexpensive staple ingredients.

Cook Time25

Total Time25

Course: Breakfast, Dinner

Cuisine: American, Mexican

Servings:

Calories: 227kcal

Author: Kelly Jensen

Cost: $1

Equipment

Skillet
Serving Plate

Ingredients

4 corn tortillas
1 tablespoon vegetable olive oil
1 sweet onion chopped
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon adobo seasoning
2/3 tablespoon salt
14 ounces canned pinto beans drained and rinsed
4 eggs
1/2 cup salsa
2 green onions sliced
1/2 cup spicy pickled red onions

Instructions

In a medium skillet, heat the vegetable oil over medium heat. Once it's hot, place the corn tortillas in one at a time and lightly fry until golden brown, about 1 minute on each side. Remove the corn tortillas, discard the oil, and return the pan back to the heat.
To the same pan, add the onions and sauté over low heat for 6-7 minutes until they begin to lightly brown.
Add the drained pinto beans, chili powder, cumin, adobo seasoning, and salt and stir until the beans are coated in the spice. Reduce the heat to low and cook the beans for 10 minutes, keeping them warm.
While the beans are heating up, place a little vegetable oil in a hot skillet and fry the eggs over medium-low heat until the yolks are set and the egg is cooked sunny-side up, usually 5 to 6 minutes.
Assemble the dish: add 2 tortillas to each plate. Top with beans and 2 cooked eggs.
Top the huevos rancheros with pico de gallo salsa and pickled red onions.

Video

Nutrition