Ben’s Huevos Rancheros

Our cousin Ben invited us over to brunch one Sunday and he and his wife, Amy, treated us to some absolutely delicious huevos rancheros! It’s kind of funny, but we had never made them before, nor had we ever ordered them in a restaurant. We were always more “chilaquiles” girls. But, we were bowled over by how wonderful they were. Fast forward two years, and we’ve finally gotten around to making them and they are absolutely just as great as we remembered. Start with hybrid corn-flour tortillas, black beans sauteed with onions and peppers, and fried eggs. hen top it all with asiago and white cheddar. Garnish with salsa, sour cream or yogurt, fresh cilantro, lime wedges and plenty of avocado for fabulous huevos rancheros! 

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Asiago and sharp white cheddar top the cooked egg before baking to melt the cheese

Ben used La Tortilla Factory white corn and wheat tortillas, which are the perfect blend of corn and wheat. We love the hybrid tortillas too, but straight corn or flour would also be perfectly good if you can’t find blended tortillas. He also used a combination of cheddar and asiago cheeses, which was amazing, but I think Cotija or feta would be great as well. We swapped out his raw green onions for cooked onion because we are just not raw onion people. Instead, we sautéed onions (or shallots) along with diced jalapeño and added these to the black beans. Other than that, this is his recipe and I’m sticking to it!

Huevos Rancheros for Six

Servings 6 (If you have really hungry people, you may want to make two per person, but one is pretty filling!)
Prep Time 30 minutes
Cook Time 30 minutes


  • 6 corn and wheat tortillas (can also use either corn or flour)
  • 6 eggs
  • 2 tbsp canola or olive oil
  • 1 medium yellow onion, chopped
  • 1 large or 2 small jalapeños, finely diced (can also use poblano or Anaheim chilies)
  • 1 can whole black beans (14-15 oz.), drained and rinsed
  • ½ tbsp lemon pepper, lime pepper, or Tajin
  • 1 cup grated sharp white cheddar cheese
  • 1 cup grated asiago cheese


  • 3 pitted Kalamata olives, halved
  • 1 cup of your favorite salsa  (Ben’s salsa of choice is Frontera Double Roasted Tomato Salsa)
  • ½ cup sour cream (we use plain nonfat Greek yogurt instead of sour cream for everything, but of course either will work) 
  • 1 large or 2 small ripe (but firm) avocados, diced or sliced
  • 2 green onions, chopped 
  • 6 sprigs cilantro


  • Preheat the oven to 300 F. 
  • Heat oil in a skillet over medium heat and sauté onions and peppers until onions start to look translucent. Add black beans and stir together. (If you are inclined, add some Tajin, lemon pepper, lime pepper, or salt and pepper to the onion-pepper-bean mixture.) Continue to cook until the beans are heated through. Remove from heat.
  • Heat tortillas in a dry skillet until they just start to puff up. Transfer them to a baking sheet, lined with parchment paper. 
  • Spoon a layer of the black bean mixture to cover each tortilla.
  • Cook 6 eggs, sunny side up, but not too well done, since you will be cooking the egg again in the oven.
  • Carefully transfer the cooked eggs and lay them over the beans on the tortillas.
  • Sprinkle a generous layer of the mixed grated cheeses over each egg and the beans.
  • Place the baking sheet in the preheated oven and cook for 6-8 minutes, or until the cheese is melted and egg yolks are cooked to desired doneness.
  • Garnish with diced avocado, salsa, sour cream, and diced green onions.


Ben adds the avocado and diced green onions prior to the final baking so they get heated through.
Author: Suz
Course: Breakfast
Cuisine: Mexican
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Lay the cooked egg on top of the black beans and tortillas
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Sprinkle cheese over cooked egg before placing in the oven
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Garnish each huevos rancheros with half of a kalamata olive and salsa
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Serve with plenty of salsa, sour cream or plain yogurt, fresh cilantro and sliced avocado

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