One-Pan Huevos Rancheros with Black Beans & Avocado

Huevos rancheros means "rancher's eggs," a classic Mexican breakfast built to power a morning on the ranch. This one-pan version simmers eggs with black beans and fire-roasted tomatoes, then tops them with creamy avocado.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 24g protein
• 42g carbs
• 26g fat
• 11g fiber

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Ingredients

• 8 large eggs
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 1 (14.5 oz) can canned fire-roasted diced tomatoes
• 1 (15 oz) can canned black beans, drained and rinsed
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp, plus more to taste kosher salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 large ripe avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1/3 cup cotija or feta cheese, crumbled
• 1 lime lime wedges
• for serving hot sauce

Instructions

1. 1Preheat the oven to 400°F and position a rack in the center. Warm olive oil in a large 12-inch oven-safe skillet over medium heat.
2. 2Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Stir in the minced garlic and jalapeño and cook until fragrant, 45–60 seconds.
3. 3Pour in the fire-roasted tomatoes with their juices and the drained black beans. Season with chili powder, cumin, smoked paprika, salt, and black pepper. Simmer, stirring now and then, until the sauce thickens slightly and looks saucy, 6–8 minutes. Taste and adjust salt.
4. 4Use the back of a spoon to make 8 shallow wells in the sauce. Crack one egg into each well. Season the tops of the eggs lightly with salt and pepper.
5. 5Transfer the skillet to the oven and bake until the egg whites are just set but the yolks are still runny (or cooked to your preference), 8–12 minutes. Watch closely after 8 minutes.
6. 6While the eggs bake, brush both sides of the corn tortillas lightly with the remaining olive oil. Warm them in a dry skillet or directly over a gas flame until pliable and lightly charred in spots, about 30–45 seconds per side. Keep warm wrapped in a clean towel.
7. 7Remove the skillet from the oven. The sauce should be bubbling and the egg whites opaque. Let it rest 1 minute so the eggs finish setting gently.
8. 8To serve, place 2 warm tortillas on each plate. Spoon two eggs with plenty of the tomato-bean sauce over them. Top with avocado slices, crumbled cotija, and chopped cilantro. Squeeze fresh lime over everything and pass hot sauce at the table.