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!

  • Yield 6 servings


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.