Fried eggs nested on a corn or flour tortilla coated in refried beans then topped with homemade enchilada sauce and fresh guacamole, pico de gallo, and limitless garnishes. A meatless dish perfect for breakfast, lunch, or dinner! This is what huevos rancheros are all about.
In April 2013 I posted a recipe for Huevos Rancheros on my very new, very green blog page. The huevos rancheros I blogged about were good, but nothing that impressed David and me. We haven’t had them for Meatless Monday since and this is why:
- First, I think we burned ourselves out on guacamole. I was making it all the time!! David took it to work for lunch one day. He offered a taste to a Mexican lady he works with. She even said it was very good. I guess we just grew tired of it. The last few times I made it we didn’t enjoy it and I had to throw most of it out. I guess we needed a guacamole break… We are still on that break.
- The second reason I haven’t made Huevos Rancheros again is that of the enchilada sauce I used the first time I made them. The sauce came from a can. My best description of that canned sauce is runny and tasted kind of like rinsed off chile water. Very bland and pretty nasty!
As a food blogger revisiting old recipes is therapeutic. I learn how much I have grown as a blogger and how much my culinary skills have improved also. I always try to find recipes that I can take the artificial and over-processed ingredients out of and replace them with real ingredients and wholesome flavor.
Today for Meatless Monday, I would like to share my improved recipe for Huevos Rancheros using the homemade enchilada sauce recipe I shared with you last week.
Let’s make Huevos Rancheros!
How To Make Huevos Rancheros
Corn Tortillas:
Preheat oven to 425 degrees F. Place tortillas on a large baking sheet. Spray both sides with nonstick cooking spray, and sprinkle with salt. Bake 5 minutes; turn tortillas and back for 5 minutes longer or until crispy and lightly browned.
For Flour Tortillas:
Toast them over a gas burner or follow package instructions.
The Eggs:
In a large nonstick skillet, melt butter over medium heat; cook until butter starts to foam. Crack eggs and carefully drop into pan. Cook 3 to 4 minutes, and turn over. Cook for 1 minute longer or until the desired degree of doneness.
Prepare the Huevos Rancheros:
Spread 2 tablespoons of refried beans on each prepared tortilla; spread 2 tablespoons of optional guacamole over beans. Top each tortilla with an egg, about a tablespoon enchilada sauce and cheese. Add any extra toppings such as pico de gallo, sour cream and cilantro to garnish. Serve immediately.
The enchilada sauce gave the eggs a rich smoky flavor and paired so nicely with the fresh pico de gallo. The beauty of this recipe is that you have enchilada sauce left over for other dishes too.
Huevos Rancheros
Ingredients
- 4 6-inch corn or flour tortillas
- salt (if using corn tortillas), to taste
- 1 tablespoon unsalted butter
- 4 large eggs
- ½ cup refried beans
- ½ cup guacamole (optional)
- ¼ cup enchilada sauce
- ¼ cup cheese shredded
For garnish
- Pico De Gallo (recipe to follow)
- sour cream
- fresh cilantro chopped
Instructions
The Tortillas
- Corn Tortillas: preheat oven to 425 degrees F. Place tortillas on a large baking sheet. Spray both sides with nonstick cooking spray, and sprinkle with salt. Bake 5 minutes; turn tortillas and back for 5 minutes longer or until crispy and lightly browned.
- Flour Tortillas: Toast over a gas burner or follow package instructions.
The Eggs
- In a large nonstick skillet, melt butter over medium heat; cook until butter start to foam. Crack eggs and carefully drop into pan. Cook 3 to 4 minutes, and turn over. Cook for 1 minute longer or until desired degree of doneness.
Prepare the Huevos Rancheros
- Spread 2 tablespoons of refried beans on each prepared tortilla; spread 2 tablespoons of optional guacamole over beans. Top each tortilla with an egg, about a tablespoon enchilada sauce and cheese. Add any extra toppings such as pico de gallo, sour cream and cilantro to garnish. Serve immediately.
Notes
Nutrition
Pico De Gallo
Ingredients
- 2 Roma tomatoes seeded and diced
- 1 jalapeno pepper seeded and diced
- ¼ medium onion diced
- 2 tablespoons fresh cilantro
- 1 pinch ground cumin
- sea salt to taste
- 1 juice of one lime
Instructions
- In a medium bowl, combine tomato, onion, jalapeno pepper and cilantro. Season with salt and cumin.
- Stir until evenly distributed.
- Refrigerate for at least 30 minutes.Stir well before serving and season with additional salt as necessary.
SJG says
It’s almost lunchtime and you’re making me huuuuunnngggrrrryy!!
These look so good. I’m going to have to try homemade enchilada sauce 🙂
The Mountain Kitchen says
You must!! So good and I have another recipe coming this week to use it for!! 😉
Colleen says
Tired of guacamole…what is wrong with you guys? There is never enough to make me happy!!! 🙂
The Mountain Kitchen says
I really don’t know what happened with us an guacamole… 🙁
Cheryl "Cheffie Cooks" Wiser says
Possibly you need a break from Tex-Mex, Mexican fare for a time??? You can whip up some good stuff for Meatless Mondays outside of Mexican-yes, that’s it. I never use Ro*tel products. Am happy you feel that you have mastered enchilada sauce but sorry you are sick to death of Avocados! HA! HA! Clear the snow off the grill its time for David to do his thing!!! Birds singing, trees blooming, daffodils in bloom- I love flowers! Have a great week!
The Mountain Kitchen says
No Cheryl, we are pretty much addicted to Mexican/Tex Mex fare!!! We just need a break from guac…
We had snow showers all day on Friday and there were surrounding mountains with higher elevations that got 4-inches!! We’ve got a lot of work to do outside around the house. Kind of glad Spring is taking its time. I’m lazy like that…lol! Have a great week also! 🙂
Cheryl "Cheffie Cooks" Wiser says
Hey Deb if I see flying Avocados this way I’ll know who they’re from! HA! Enjoy whatever you like on Meatless Mondays. You know I love Seafood that’s my true weakness in the food arena. Crazy weather this winter. Dang girl it needs to be Springtime!!! Shoot you can be lazy-you work all week long?! It’ll get done when it gets done! Alrighty then…Have a terrific week my friend.
The Mountain Kitchen says
You too Cheryl!
Dana@ IveGotCake says
Oooohhh Debbie!!
I am so glad, so glad you made this again!!
1. Everyone needs to OD on guacamole once in a while.
2. This inspired me to play with the Mexican cuisine again.
Thank you for revisiting this. Gorgeous plating too!
The Mountain Kitchen says
Thank you, Dana!
I’m telling you revisiting the old blog posts are so inspiring. I am coming out of my blog rut and new ideas are popping out everywhere. I’m ooooozing with blog ideas now.
I am glad I am inspiring you to go South of the Border. I cannot wait to see what you come up with!! I truly love your blog and style.
xoxo,
Debbie
Anna Buckley says
So Debbie, forgive me but here in Australia we are very new to Tex/Mex and I’m not familiar with re-fried beans. Are they like a bean paste, could I use mashed tinned kidney beans? What could I use as a substitute.
Sorry to be so ‘South of the Border’ but we are about as far away as you can get!
The Mountain Kitchen says
Hi Anna!
Oh you are gonna love Mexico, lady! No need to apologize for your lack of knowledge of a world literally as you said as far away as you can get.
Refried beans are usually smashed up pinto beans. (Although kidney beans would probably work.) The beans are usually cooked slowly with bacon, onion, and seasonings then topped with cheese.
I have a recipe I could send, although I have never tried it, but it is on my to do list….
Debbie
Anna Buckley says
Thanks. Now I have a much better idea. Loving the Mexican thing you’ve got going this week. Only just got your message today, Friday…end of the week…Margarita time! x
Sarah says
Huevos rancheros is one of my favorites! I now have to go home and make this for dinner!
The Mountain Kitchen says
Hi Sarah,
Hope you enjoyed your Huevos Rancheros! Nothing like breakfast for dinner, well sort of… 😉
Debbie
Annie says
Debbie – I am SO all over this! And TOTALLY agree on the revisiting old recipes – I’ve been doing the same! Love it!
The Mountain Kitchen says
Great Annie! Hope you will love it as much as we did!
Sherri Thompson says
This looks SO good! I might have ti try and get domesticated and try these out! 🙂
The Mountain Kitchen says
They’re really good Sherri! Let me know if you try them.