Food Crush: Huevos Rancheros for Two

I may have mentioned once (or five hundred times) here and around the internet how much I love any dish that includes a tortilla. Tacos, sopapillas, burritos, chimichangas, you name it I love it. A recent food crush of ours is huevos rancheros. Until a few months ago, I had never eaten huevos rancheros. My closest contact with them was that song from Rent that they sing in the restaurant. Which begs the question, why did no one tell me what I was missing?

The dish itself is simple, and mastering the technique of flipping a tortilla topped with an uncooked egg will make you feel like a master chef/wizard. After cooking a few minutes on both sides, the tortilla, (topped with egg and fried cheese) is slathered in cumin black beans, salsa, and your choice of cheese, sour cream, guacamole, or more salsa. (Or all of the above.)

Since we discovered this amazing dish in March, we've eaten it every week—sometimes twice a week. I'm not kidding. It's the perfect combination of taco and fried egg, two of my favorite things. And with the tomatoes that are coming up in our garden, there is a strong possibility this will be the dish of the summer.

Huevos Rancheros for Two

2 tortillas
1 cup shredded cheddar cheese
2 eggs

Black Beans:
1 16 oz can black beans
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon red pepper flakes

1 tomato
1 cup fresh cilantro
2 limes
1 small red onion
2 cloves garlic
Salt & pepper

Sour cream

Make the salsa: Dice the tomato, onion, garlic, and cilantro. Squeeze juice from two limes over the mix and sprinkle with salt and pepper. Toss; set aside.

Make the beans: In a medium pot, combine your black beans and all of their spices. Set over low heat and let simmer.

Make sure your cheese is shredded. Start a greased pan (preferably cast iron or non stick) on medium heat. Drop the tortilla in the pan. Use the shredded cheese to create a ring about 1/2” high. Crack the egg into the center of the circle so that the yolk is held in the middle of the tortilla by the cheese. Cook for 2-3 minutes, or until the egg whites around the edges have started to cook and the cheese has melted.

Now here is the tricky part. Stick your spatula under the tortilla so that it is cradling the middle where the yolk is. In one swift movement, flip the whole kit and kaboodle fast enough so that gravity keeps everything together. It's okay if you miss and the yolk goes flying into the pan before everything else hits, you'll get the hang of it.

Let everything cook an additional 3-5 minutes (more if you like your egg well done), or until the cheese has become crunchy enough to come off easily. Use your spatula to bring everything out of the pan and put it egg side up on a plate. Top with black beans, salsa, and toppings.


Elena Rosemond-Hoerr is a writer and photographer and can be found on her own website,

Have you ever tried Huevos Rancheros? Chime in below!

Like This? Read These:
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Browse more Mexican recipes here
See all of Elena’s posts here


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