Huevos Rancheros

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Learning Kitchen Recipes

 Huevos Rancheros


Serves 6




  • 4 oz chorizo
  • 1 (15 oz) can black beans, drained and rinsed
  • ½ cup warm water
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp coarse salt and ground black pepper
  • Dash hot sauce
  • 4 large eggs
  • 6 corn tortillas, toasted
  • 1 cup fresh refrigerated salsa
  • ½ cup crumbled queso fresco or Cotija cheese
  • ¼ cup fresh cilantro, chopped
  • Fresh lime wedges




  1. Heat a medium sized saucepan to medium-high heat. Cook chorizo for about 3-4 minutes, until browned. Pour in black beans, water, cumin, paprika, salt, pepper and hot sauce and bring to a simmer. Cook for about 10 minutes, until hot. Smash black beans with a potato masher. Taste and adjust seasoning, if necessary.

  2. Fry eggs in a non-stick skillet coated with cooking spray set on medium-low heat. Flip once and cook just until egg white is set but yolk is runny, about 2 minutes.

  3. Prepare huevos rancheros by spreading bean mixture on the corn tortillas; top with an egg, salsa, cheese and cilantro, and garnish with lime wedges.

Nutrition Facts