Huevos Rancheros
Preparation Time

Under 15 Minutes

Total Time

1 Hour

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Huevos Rancheros

A traditional breakfast dish with a twist. These savory huevos rancheros are made extra tasty with CHI-CHI'S® Thick and Chunky Black Bean & Corn Salsa.


1 tablespoon vegetable oil

1 large flour tortilla, plus more for serving

½ cup refried black beans

CHI-CHI'S® Thick and Chunky Salsa Black Bean & Corn

1 ½ cups Mexican blend shredded cheese

4 large eggs

2 tablespoons Cotija cheese

1 avocado, sliced

2 tablespoons coarsely chopped fresh cilantro


1. Heat oven to 375°F. Oil 10-inch cast iron skillet. Put on a baking sheet and place in oven for 10 minutes. Remove baking sheet with skillet from oven. Carefully (skillet will be very hot) press a large tortilla into bottom of skillet.
Spread ½ cup refried beans onto tortilla, making 4 small indentations in the center to hold the eggs. Sprinkle with ¼ cup Mexican cheese blend, and top with a few tablespoons of CHI-CHI'S® Thick and Chunky Salsa Black Bean & Corn.
2. Gently crack eggs into center indentations. Return baking sheet to oven and bake 10 minutes or until egg whites are starting to turn opaque; yolks will still be soft set. Sprinkle 1 tablespoon Cotija cheese around the yolk, then return to oven for another 5 to 7 minutes, until cheese is melted and egg is cooked to desired doneness.
3. Release tortilla from bottom of skillet with a spatula, and slide onto cutting board; cut into 4 servings and transfer to plates. Top with Cotija cheese, sliced avocado and fresh cilantro, serve warm with additional tortillas and CHI-CHI'S® Thick and Chunky Salsa Black Bean & Corn.