Skillet Huevos Rancheros with Black Beans

This quick and easy skillet huevos rancheros with black beans dish has it all! Warm Mi Rancho tortillas topped with seasoned, slightly spicy beans, jammy eggs, creamy avocados, and crumbled cheese. This version’s a bit healthier than the classic but just as delicious. And it’s perfect for feeding a crowd!

Skillet Huevos Rancheros with Black Beans

If you’ve never had traditional huevos rancheros, this hearty breakfast dish is typically made with fried corn tortillas topped with refried beans, fried eggs, and salsa.

For my take on the classic Mexican “rancher’s style” breakfast, I’ve made a few simple tweaks, including:

• BLACK BEANS: Swap black beans for the typical refried beans.
• WARMED FLOUR TORTILLAS: Use warmed tortillas instead of fried ones.
• STORE-BOUGHT SALSA: Opt for high-quality store-bought salsa rather than homemade. But you can also make your own if you prefer.
• SIMMERING THE EGGS: Simmer the eggs in the flavorful black bean and salsa mixture instead of frying them.

Mexican Skillet Breakfast Ingredients

Are you drooling yet?!? Here’s all you’re going to need to make these mouthwatering skillet huevos rancheros with black beans:

• BLACK BEANS: I used organic canned black beans.
• SALSA: You can use high-quality store-bought salsa or homemade salsa. For this recipe, I went with my favorite Mi Rancho salsa. One note: pick a salsa that matches your spice tolerance.
• FRESH EGGS
• FRESH FLOUR OR CORN TORTILLAS: I used Mi Rancho Authentic Flour Tortillas for this dish. I love how thick and soft they are — they taste homemade!
• TOPPINGS: Use your favorite tops like avocado, cilantro, Cotija cheese, sour cream, cilantro, radishes, and jalapeño peppers.

Step-By-Step Recipe Instructions:

Plus, throwing this skillet huevos rancheros dish together takes just minutes. Here’s how:

• SIMMER BLACK BEANS & SALSA: Add the drained and rinsed black beans and the salsa to a large skillet and simmer over low heat until the mixture begins to reduce, about 5 minutes.
• ADD EGGS: Using the back of a spoon, create a well for each egg. Then gently crack each egg into a well. Then cook on simmer until the whites of the eggs are no longer translucent and the yolks are set to desired firmness, about 10-12 minutes. Cover the pan loosely, if needed.
• PREPARE TORTILLAS & TOPPINGS: While the eggs are cooking, warm your tortillas and prepare your desired toppings.
• SERVE & ENJOY: When the eggs are cooked, spoon the mixture over a warmed tortilla and top with desired toppings.

A Few More Recipe Tips:

Yep, it’s that easy! Here are a few more tips to ensure your baked Mexican egg dish turns out perfectly every time.

• SPICE LEVEL OF SALSA: Just a note of caution: if you’re sensitive to spice, pick a salsa that matches your spice tolerance. If you’re concerned, you can also reduce the amount of salsa you add to the beans (and save some to add on as garnish if you decide later you want more heat).
• HEATING TORTILLAS: You can do this in the oven, in a skillet, or over the open flame (on medium-low) of a stove-top gas burner. For this recipe, I heated mine (one at a time) over an open flame and used tongs to flip them when they started to char. I then placed them in a clean kitchen towel to keep them warm until ready to use.
• MAKE AHEAD: This dish is best eaten immediately after making it. But you can prep some ingredients a few hours in advance, including draining and rinsing the beans and slicing garnishes like radishes and jalapeño peppers.

SHOP THE POST

This post is sponsored by Mi Rancho. All the text and opinions are my own. 

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Skillet Huevos Rancheros with Black Beans

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5 from 1 review

• Author: Laura | Growing Up Cali
• Total Time: 0 hours
• Yield: 4–6 servings 1x

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Description

This skillet huevos rancheros with black beans recipe has all the yumminess of traditional huevos rancheros but takes just minutes to make!

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Ingredients

Units USM Scale 1x2x3x

• 2 15–ounce cans of black beans rinsed and drained
• 2 cups (16 ounces) salsa, homemade or store-bought (pick one that matches your spice tolerance)
• 4–6 fresh eggs
• Flour or corn tortillas, I used Mi Rancho Authentic Flour Tortillas
• Toppings to taste: avocado, cilantro, Cotija cheese, sour cream, cilantro, radishes, and jalapeño peppers

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Instructions

1. SIMMER BLACK BEANS & SALSA: Add the drained and rinsed black beans and the salsa to a large skillet and simmer over low heat until the mixture begins to reduce, about 5 minutes.
2. ADD EGGS: Using the back of a spoon, create a well for each egg. Then gently crack each egg into a well. Then cook on simmer until the whites of the eggs are no longer translucent and the yolks are set to desired firmness, about 10-12 minutes. Cover the pan loosely, if needed.
3. PREPARE TORTILLAS & TOPPINGS: While the eggs are cooking, warm your tortillas and prepare your desired toppings.
4. SERVE & ENJOY: When the eggs are cooked, spoon the mixture over a warmed tortilla and top with desired toppings.

Notes

SPICE LEVEL OF SALSA: Just a note of caution: if you’re sensitive to spice, pick a salsa that matches your spice tolerance. If you’re concerned, you can also reduce the amount of salsa you add to beans (and save some to add on as garnish if you decide later you want more heat).

HEATING TORTILLAS: You can do this in the oven, in a skillet, or over the open flame (on medium-low) of a stove-top gas burner. For this recipe, I heated mine (one at a time) over an open flame and used tongs to flip them when they started to char. I then placed them in a clean kitchen towel to keep them warm until ready to use.

• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mexican