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Huevos Rancheros

Huevos Rancheros

Huevos Rancheros

  • Cook Time: 20 Minutes
  • Yield: 4 Servings

A Mexican-style breakfast with corn tortillas, refried beans, cheddar cheese and south-of-the-border seasonings.


  • 8 corn tortillas
  • 8 eggs
  • 2 16-oz. cans refried beans
  • 28 oz. Mild Red Enchilada Sauce
  • 12 oz. cheddar cheese, shredded
  • 3 tbsp. canola oil


  1. Heat refried beans in a covered dish in the microwave for 3-4 minutes, strirring frequently, until hot. Set aside and cover to keep warm.
  2. In medium saucepan, over medium heat, bring enchilada sauce to a simmer, reduce heat and keep warm.
  3. In a frying pan, heat 2 tablespoons of oil over medium-high heat. Fry the corn tortillas one at a time for 45-60 seconds each, turning once until light brown on both sides and drain on paper towels.
  4. In the same frying pan, add the remaining 1 tablespoon of oil and fry the eggs a few at a time, over easy or sunny side up (your preference), salt and pepper to taste.

To build your huevos rancheros:

  1. Stack two tortillas on each plate. Spread the refried beans over the top tortilla. Place 2 eggs on top of each tortilla, then pour the sauce evenly over each and sprinkle with the cheese.