This Black Bean Huevos Rancheros is a quick, flavorful breakfast featuring fire-roasted salsa, black beans, and perfectly cooked eggs. It’s easy to customize and makes a hearty meal in no time!

Corn tortilla with black beans, salsa, egg and avocado chunks. Lime wedges and corn tortillas in background.

Here is Why This Ranch Style Eggs Recipe Works

Quick and easy: No need to spend hours in the kitchen—this recipe comes together fast, perfect for lazy brunches or weeknight dinners.

Customizable: Prefer poached over fried eggs? Cotija over Pepper Jack? You do you!

Full of flavor: Fire-roasted salsa, creamy avocado, and warm tortillas? Yes, please!

Minimal cleanup: Only a few pans to wash, so you can spend more time enjoying and less time scrubbing.

Overhead view of Mexican eggs and beans.

The Ingredients

Pantry: Corn tortillas, black beans, Olive oil
Condiments: Salsa
Produce: Avocado, limes, cilantro
Dairy: Pepper Jack cheese, Cotija cheese

Recipe Variations

Switch up the flavors by swapping or adding a few ingredients. Try one of these and make the recipe your own!

Spicy Chorizo Eggs and Beans: Add crumbled cooked chorizo and garlic to the black beans for an extra kick of flavor.

Veggie-Packed Huevos Rancheros: Toss in chopped, sautéed bell peppers and onions with the black beans for extra veggies.

Creamy Guac Huevos Rancheros: Swap the avocado for a dollop of fresh guacamole and add a drizzle of sour cream.

Bacon & Cheddar Mexican Eggs: Replace the Pepper Jack with sharp cheddar and top with crispy bacon. Fry the tortillas in a skillet to crisp the edges up.

Tips for Success

When you warm the tortillas, use a damp paper towel to keep them soft and avoid drying out in the microwave.
Don’t love sunny-side up? Feel free to scramble, poach, or even fry the eggs to your liking.
Get creative with toppings: Add sour cream, guacamole, pickled jalapeños, or fried garlic for extra flavor.
Heat the sauce and beans while you’re warming the tortillas, and everything will be ready to assemble at the same time!
If you want to start with dry beans, check out or Instant Pot black beans recipe.
Corn tortillas will keep this recipe gluten-free but feel free to use flour tortillas if you prefer a softer texture or even swap in crispy tostadas for extra crunch!

Storing Leftover Beans and Eggs

To store any leftovers, let the ingredients cool completely before packaging them up.

To Reheat, warm the beans and tortillas in the microwave or on the stovetop for a couple of minutes. Reheat the eggs in a warm, covered skillet with a splash of water to create some steam (or just cook a fresh fried egg).

Store the salsa, beans, and tortillas separately in airtight containers in the fridge for up to 3 days. If you have leftover cooked eggs, store them separately for up to 2 days.

For more Mexican recipes, try our Mexican red rice or Caldo de Res soup.

For more ways to eat eggs, try our baked eggs in ramekins or bacon and eggs breakfast pizza.

A No-Fuss Recipe

Mexican huevos with black beans is your go-to for a quick, flavorful meal anytime; breakfast, brunch, or dinner! Bold, customizable, and easy to make, it’s perfect when you want something delicious without the hassle.

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Huevos Rancheros with Black Beans

This version of huevos rancheros uses whole black beans instead of refried beans for a fresh, wholesome twist. The eggs are fry-steamed to perfection, then nestled on a warm corn tortilla covered with spicy salsa, black beans, and avocado.

4.75 from 4 votes

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Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: Servings

Calories: 386kcal

Author: Pat Nyswonger

Ingredients

16 ounce jar salsa (your favorite)
1 can 15.5 ounce black beans
8 (6-inch) corn tortillas
4 large eggs
salt to taste
1 tablespoon olive oil
1 large avocado cubed
2 fresh limes quartered
Cilantro sprigs
½ cup shredded Pepper Jack cheese or Cotija crumbles optional

Instructions

Prepare the Black Beans and Tortillas:

Pour the salsa into a saucepan set over medium and heat until it is bubbly and hot. Reduce the heat to low, cover and keep warm.
Add the black beans to a mesh strainer and rinse with cold tap water. Place the beans into another saucepan and heat over medium until hot, cover and keep warm.
While the salsa and beans are heating, Stack four tortillas on a microwaveable plate and cover with a damp paper towel. Microwave in 30-second bursts until they are warm. Remove and keep warm. Repeat with the remaining stack of 4 tortillas.

For the Eggs:

Crack the eggs in separate small dishes and reserve.
Set a non-stick skillet over medium heat and add the oil, tip the skillet to coat the bottom of the pan. When the oil is hot and shimmery, tip the eggs into the skillet.
Cook the eggs until the whites begin to set. Add ⅓ cup of water to the skillet, cover the pan and let the eggs steam to your desired doneness. Sprinkle with a pinch of salt.

To Serve:

Place one tortilla on each of 4 plates. Spoon ¼ cup of salsa on half of the tortilla and ¼ cup of the black beans on the other half.
Top each serving with one egg and add ¼ of the avocado to the side. Garnish with cilantro and Pepper Jack cheese if using. Season with salt if desired.

Notes

Use your favorite salsa, we used Arriba, Medium, Fire Roasted
As an option, the beans can be heated in a microwaveable dish
Traditionally the eggs are cooked sunny-side up, they can also be cooked over-easy, poached or even scrambled.
Cotija crumbles is a Mexican cheese