Ingredients
- 4 large eggs
- 4 corn tortillas
- 1 cup refried beans
- 1 cup salsa (homemade or store-bought)
- 1/4 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
- Salt and pepper to taste
- 1 tablespoon vegetable oil
If you’re feeling adventurous, you can substitute the corn tortillas with flour tortillas for a different texture. For a spicier kick, add some sliced jalapeños or a dash of hot sauce to your salsa.
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Once hot, add the tortillas one at a time, cooking them for about 1 minute on each side until they are crispy and golden. Remove and set aside on a paper towel-lined plate to drain excess oil.
- In the same skillet, reduce the heat to low and crack the eggs, cooking them sunny-side up. Sprinkle with a pinch of salt and pepper, and cook until the whites are set but the yolks are still runny, about 3-4 minutes.
- While the eggs are cooking, warm the refried beans in a small saucepan over low heat, stirring occasionally until heated through.
- To assemble, place a crispy tortilla on each plate. Spread a generous layer of refried beans over the tortilla, followed by a spoonful of salsa.
- Gently place a sunny-side-up egg on top of the salsa. Sprinkle with crumbled queso fresco and chopped cilantro for a fresh finish.
- Serve with avocado slices and lime wedges on the side for an added burst of flavor. Enjoy your Huevos Rancheros while they’re hot for the best experience!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International