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Huevos Rancheros

Servings 6 servings


  • 1 15-ounce can refried black beans
  • 2 tablespoons milk
  • Olive oil
  • 6 5-inch corn tortillas
  • 1 14.5-ounce can diced tomatoes with chilies
  • Cooking spray
  • 4 teaspoons butter
  • 6 large eggs
  • 1/2 cup queso fresco
  • 1/4 cup chopped cilantro


  • Heat beans and milk in a small saucepan on low heat; stir occasionally.
  • Set oven to lowest temperature, and place a plate in the oven. Heat a teaspoon of olive oil in a large skillet over medium heat. Heat tortillas, one at a time, for a minute or so, until tortillas are soft. Add more oil as needed between tortillas. Place heated tortillas on plate in oven to keep warm.
  • Add tomatoes to warm skillet. Bring to a boil; turn down heat to a low simmer.
  • Heat another large skillet over low. Add a bit of butter; add eggs, one at a time. Cook to desired doneness of eggs.
  • Spread beans evenly among 6 tortillas. Top with one egg; top evenly with tomato mixture. Sprinkle evenly with queso fresco and cilantro.