So, check it out.  When I realized that Cinco de Mayo fell on a Saturday this year, I was totally pumped.  Why?  Because, it means a blissful weekend day full of Mexican food and margaritas.  That’s definitely cause for celebration.  I think we all need to take full advantage and start out the day right with a fabulous breakfast.  And what better breakfast option than huevos rancheros?  I’ve ordered this dish many times in many different restaurants.  Every time it’s been made a little different and every time it has been wonderful.  After all, it’s pretty hard to mess up the combination of eggs, tortillas, sour cream, salsa, and oh yes, black beans.

Our family enjoys this meal so much that the first time we tried it, we made it two consecutive nights in a row.  We don’t even have the same meal two weeks in a row, let alone two days, so hopefully that tells you just how much we think of this dish!  You can really do this any way you like.  I happen to think runny eggs are one of the greatest foods of all time, but if you are opposed, you can scramble them instead.  Definitely use good quality salsa (preferably homemade) because it will make a big difference in the finished dish.  Not only does this make a fantastic breakfast or brunch, it makes a great quick dinner as well.  Happy Cinco de Mayo!

Note: This recipe was developed as part of my ongoing contribution to the Go Bold with Butter blog.  Head over to see my posts as well as those of the other awesome bloggers involved with the project!


3 cups cooked black beans, divided (or 2 15-oz. cans, drained and rinsed)
Juice of 1 lime
¾ tsp. ground cumin
½ tsp. cayenne pepper
½ tsp. kosher salt
2-3 tbsp. chicken or vegetable broth (optional)
2-3 tbsp. butter, divided
6 (6-inch) corn tortillas
6 large eggs

To serve:
Shredded cheese, such as pepper jack, white cheddar or Monterey jack
Fresh salsa (about 1½ cups)
Sour cream
Hot sauce
Sliced avocado
Cilantro, for garnish


  • 01

    In the bowl of a food processor, combine 1½ cups of the black beans, lime juice, cumin, cayenne, and salt.  Process until smooth.  If necessary, add broth 1 tablespoon at a time to achieve an even consistency.  Transfer the mixture to a bowl or saucepan and mix in the remaining 1½ cups of beans.  Set aside.

  • 02

    In a heavy skillet (I like cast iron), melt ½ tablespoon of the butter over high heat.  One at a time, add the first three tortillas to the skillet, flipping once, until slightly charred on both sides.  Transfer to a plate.  Melt an additional ½ tablespoon of butter and brown the remaining tortillas.  Set aside.

  • 03

    In a large non-stick skillet, melt the remaining 1 tablespoon of butter over medium heat.  Gently crack the eggs into the pan.  Season with salt and pepper and let cook until the white is fully cooked through but the yolk is still soft.  (Cook eggs in batches if necessary.)  Meanwhile, heat the bean mixture until warmed through either in the microwave or on the stove.

  • 04

    Place each tortilla on a plate.  Spoon some of the bean mixture over the top and sprinkle with shredded cheese.  Top each tortilla with a cooked egg.  Top with salsa, sour cream, hot sauce, and avocado as desired.  Garnish with cilantro.

  • Yum! I loooove huevos rancheros in all shapes and sizes. The original has to be the best though. Great recipe!

  • Liz Points

    mmm I’ve never made these with beans before! excited to give it a try!

  • Meig

    Ah, I LOVE huevos rancheros! I might taking a stab at this recipe this weekend!!

  • jaclynscookies

    This looks so delicious. I want to go home and make it for breakfast right now!

  • these looks AMAZING. oh yum

  • Lauren Ochoa

    Looks delicious! These will be making an appearance on our dinner table very soon. Unfortunately, I work weekends so cinco de mayo on a Saturday is nothing worth celebrating in my book. I will probably try to think of something appropriate that I can bring to the hospital in the slow cooker. I’m pregnant anyway so I’ll have to forego the traditional margarita anyway. It makes me a little sad because there’s nothing like an icy cold margarita with plenty of salt on the rim.

  • Kat

    Oh, yum. This bean mixture is a must.

    Annie, I just have to tell you…. You’ve turned me into a decent cook! My husband was a Hamburger Helper kind of guy when I met him, and I was scared to make anything more complicated than a bowl of cereal. When I started trying some of your dishes (and then Shawnda’s and Ree’s, too), I would tell him and his two kiddos (who are now blessing me as my wonderful stepkids) “this is another Annie recipe”. He started trusting me (or, really, you lol) more. He’ll gladly eat any pork/beef/chicken meal I cook now, but he was always staunchly anti-seafood. I *finally* got him to try a fish entree last week, and he loved it (the chipotle compound butter was a hit). And then this week he tried a meatless meal (spicy bean burritos) based solely on the fact that it came from you. Thank you, thank you, thank you!! I never thought I’d love cooking for my now very large family!

  • Connie

    Yum! Huevos rancheros is such a warm, filling and satisfying meal (for breakfast or dinner!). I like mine with over-easy eggs, though. I should totally make this on Saturday! Thanks.

  • Sara @ Life in these times…

    YUM! looks so good! I’ve always been tempted to try these so maybe this recipe will give me the BOOST I need…because it’s almost too yummy to pass up!

  • pat1645

    Just wanted to let you know how much I have been enjoying your Cinco de Mayo recipes.

  • Blissmamaof3

    Oh wow! Saturday morning is going to be very tasty around here.

  • Huevos are my absolute favorite breakfast!

  • Sara Pratt

    We made these tonight and they were great! We didn’t have an avocado, so we skipped that and we used flour instead of corn tortillas. It was a great way to use things we already had in our pantry to make a delicious dinner. Thanks for the great idea!

  • annieseats

    Aww, I love this so much. Thanks for being such a faithful reader, commenter, and recipe tester!

  • This is one of my favorite breakfasts. Nothing beats runny yolks with all the Mexican fixings you want.

  • sweetsugarbelle

    I may be partial to Mexican food, but really this is one of the most amazing combos (morning or night) around!!!

  • Steenbok68

    Not sure why the Pin It feature is not working… Just for the 2 pics in this post. Would love to pin as this looks awesome! :-)

  • Nicole, RD

    This is one Mexican meal I’ve been wanting to tackle! YUM!

  • Shayla B.

    For some reason the “pin it” button is not working for me. It comes up with a bunch of pictures that are possible to pin but the ones that are specifically for this recipe come up with a gray area and say “sorry, this image cannot be pinned.” Anyone else having this problem?

  • annieseats

    Should be fine now.

  • annieseats

    It’s fixed now. Thanks for letting me know.

  • That looks like the most delicious thing int he world right now. I haven’t had any Mexican food since January, even though I live in San Diego!! I think it’s about time I make some of these huevos… que sabroso :)

  • I found your site while searching for queso blanco and it lead me to your delicious sounding version. I’ve looked around and like the food you are posting will definitely be a regular visitor

  • Morgan

    My hubby and I had never had this but I made it this morning and we loved it! Thanks for all the great recipes!

  • Angela

    We made these last night with scrambled eggs and avocados from our GREEN Bean bin and they were AMAZING!!! My husband is not a big fan of beans, but as usual, I only had to say “It’s an Annie’s Eats recipe”. You never let us down:) Thanks, Annie!

  • Kristin

    Absolutely delicious!!! A new household favorite!

  • Kim G

    I’m sure this is a silly question, and anyone can answer it, but how exactly do you eat this? Do you roll it all up in the tortilla? Do you use a knife and fork and cut the tortilla in to bite sized pieces? This is pretty much my entire list of favourite foods in one dish, but it must not be that popular up here in Canada because I’ve never seen it on a menu before, and I’ve never made it. Based on these pictures, I’ll be making it soon though!

  • annieseats

    We use a knife and fork and make a big mess on the plate. Definitely not finger food. Enjoy!

  • Amanda

    I made this for the first time tonight and I agree, it’s so good that I think I could make this again tomorrow night!