Easy Huevos Rancheros

This post was sponsored by Bush’s^® Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

These easy huevos rancheros with refried beans are a classic breakfast! They’re a perfect brunch or weekend meal!

I’m back with a flavourful breakfast that’s perfect for these warm summer mornings! It’s a little spicy, a little egg-y and full of fibre and deliciousness.

We actually just made this recently on the weekend when we went camping. It’s a terrific breakfast when you’re out camping in the summer, especially since it’s made convenient and easy with Bush’s^® Traditional Refried Beans, already full of flavour.

If you like savoury breakfasts, I have no doubt you’ll really love this dish when you try it. Everyone I know who has never had huevos rancheros before has become an instant addict!

What are huevos rancheros?

If you haven’t had huevos rancheros before you MUST try it! I was introduced to this epic breakfast probably 8(ish?) years ago and it’s been a favorite of mine ever since. There’s a few different ways and methods of preparing it, but there are a few staples to the dish (in my humble opinion, at least):

• refried beans
• avocado
• tortilla
• cheese
• egg (the runnier the better)

How do you make easy huevos rancheros?

To make the breakfast, start by preparing your pico de gallo. You can definitely use store-bought salsa too, but I love a fresh one on my huevos!

After this is done and marinating, warm up the beans in a small saucepan on the stove. You don’t want them boiling, but just nice and warm to the touch.

At the same time, drizzle a bit of oil in a frying pan on the stove and crisp up a small flour tortilla, heating until lightly browned (flipping once). You will need to do this four times, with two tortillas per serving!

Immediately after the tortillas are warmed up, place 2 on each plate and then spread about a 1/4 cup of the warmed refried beans on top.

Next, top the tortillas with a fried egg (one on each tortilla), cheese, sliced avocado, and the pico de gallo. I also love adding sour cream, hot sauce and jalapenos. It’s a LOT of toppings(!), but so worth it.

If you like your eggs with a bit of yolk, it will really add to the flavour of these huevos! Dig in with a knife and fork!

Do you have to use pinto beans for huevos rancheros?

You already know I’m a huge fan of Bush’s^® Beans and their wonderful products, but I’ll let you know why I went with their Traditional Refried Beans!

Huevos rancheros can easily be made with black refried beans as well, but I love the traditional for the color and flavour. The nice light brown of Bush’s^® Traditional Refried Beans just contrasts really well with that colorful pop of salsa and green avocado! The flavour is distinct and delicious, nice and mild, with just the right amount of saltiness. They’re delicious even on their own!

We love Bush’s® and I know you will too. They’re a family company that’s been around for over 110 years, and they’re STILL a family company!

Try these easy huevos rancheros for your next summer brunch or breakfast!

Some other recipes from the blog you may enjoy:

• skillet loaded cheese fries
• zesty sausage and white beans
• 3 ingredient chicken taco meat

Easy Huevos Rancheros

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5 from 3 reviews

• Author: Katherine | Love In My Oven
• Total Time: 35 minutes
• Yield: 2 servings 1x

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These easy huevos rancheros with refried beans are a classic breakfast! They’re a perfect brunch or weekend meal!

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Ingredients

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Pico de Gallo

• 1 small tomato, diced
• 1/2 red onion, diced
• 1 jalapeno pepper, seeded and chopped
• 3 tbsp fresh cilantro, finely chopped
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 tsp fresh lime juice (about half a lime)

Huevos Rancheros

• 1 can Bush’s® Traditional Refried Beans
• 1/2 tsp olive oil
• 4 small flour tortillas
• 4 large eggs
• 1/2 cup shredded cheddar cheese
• 2 avocados
• optional: jalapenos, sour cream, hot sauce for topping

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Instructions

1. Prepare the pico de gallo. In a small bowl, combine and stir the tomato, onion, jalapeno pepper and cilantro. Season with garlic powder, salt and lime juice, stirring to combine. Keep in the fridge until ready to use. 
2. In a small saucepan on the stove, empty the can of Bush’s® Traditional Refried Beans and warm them over medium heat, stirring often. Do not let them get too hot, only warm to the touch. Keep warm at a very low temperature while you prepare the rest of the ingredients. 
3. Using a small frying pan, add the olive oil and heat it up for a minute or two, over medium-high heat. Add each tortilla, one at a time, heating for 1-2 minutes on each side, until lightly browned and slightly crisp. Place 2 warmed tortillas on each plate, and spread about 1/4 cup of the warmed refried beans on to each tortilla. 
4. Next, fry the eggs in the same pan you just used to heat the tortillas. Fry them until easy over, or until your liking. Add one egg on top of each tortilla, then top with the shredded cheese (distributed evenly among the 4 tortillas). Add the pico de gallo and sliced avocado. Top with sour cream, sliced jalapeno, and hot sauce, if desired. Enjoy immediately!

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: breakfast
• Method: stovetop
• Cuisine: Mexican

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