Randy Mayor; Melanie J. Clarke
4 servings (serving size: 1 topped tortilla)

Traditionally served for breakfast, this dish piles tortillas with hearty beans, eggs, and cheese for a deliciously different dinner.

How to Make It

Step 1

Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.

Step 2

Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.

Step 3

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.

Step 4

Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.

Chef's Notes

Queso fresco is a soft, crumbly Mexican cheese found in the dairy section of large grocery stores or Hispanic markets, but use feta or goat cheese if you prefer.

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Ratings & Reviews

halfbakedcake's Review

February 23, 2010
I love huevos rancheros, but I have a hard time finding good renditions of the dish. This was really good. I made some changes, though. Instead of using canned enchilada sauce (ick), I made my own, to which I added a can of extra-hot Rotel. We made our own corn tortillas from dried masa, which are cheap, fast and easy to make and so much tastier than storebought. I poached the eggs instead of frying them, and instead of the queso fresco I added some guacamole. Even with the changes, this took less than 30 minutes to make, and the calorie content was about the same. I made this for dinner tonight and I'm making it again for lunch tomorrow. I should probably give this 3 stars because it isn't really a special occasion dish, but it was so good that it's going in my permanent recipe file.

September 26, 2015
God, you practically read my mind on the tweaks. Not HR with flour tortillas where I'm from...Only differences between ours-I do sprinkle a little queso fresco or Monterey Jack (just about a tablespoon) add minced fresh jalapeño and cilantro...

springhilllad's Review

June 12, 2010
Tasty dish, change from bacon and eggs, hash brown. Used goat cheese. Excellent flavour.

cookinla's Review

October 03, 2009
These are fantastic, they have become a regular in our house. We've served it to guests for informal brunch and everyone loves it. I make it exactly to the recipe and use spicy enchilada sauce for mine and mild for my husband's. Delicious!!

RobertYost1's Review

December 10, 2013

foodlover78's Review

August 04, 2009
This was really fast and easy to prepare and was absolutely delicious! My husband was unsure about eggs with beans and salsa but he wolfed it down. I used Rotel's canned tomatoes with habaneros and subbed feta for the queso fresco. I also made scrambled eggs instead of sunny side up and used seasoned black beans instead of pinto. This will become a regular in our house.

CrystalCHeckel's Review

May 23, 2011
quick and delicious. had with cantalope. well rounded breakfast and loved the spice. I used hot enchilada sauce and diced tomatoes with jalapenos. cheese is great topping.

SUEOHB's Review

May 14, 2012
Great, quick and low cost meal for a meatless Monday! Made homemade enchilada sauce using recipe at vegetarian.about.com - there are several good, easy ones on the internet. Used feta cheese instead on queso fresco as did not have that on hand. Next time I may try with black refried beans.

bellymama's Review

April 10, 2009
This is wonderful for a quick weeknight meal. I followed the recipe except used feta cheese. We did not find it to be too spicy. Our 2 year old did not like the sauce but she was happy eating a quesadilla and fried egg with the beans on the side. With some fresh pineapple, it was a complete meal.

AmyRuthBlue's Review

May 16, 2011
While the recipe is solid, in that it has a good base, to us it came up just a bit lacking. We made our first batch according to the recipe, then the second batch we added shredded lettuce and a teaspoon of sour cream to each, and hot sauce (optional). I did not have green onion in the house but I believe sliced green onion would make these taste even better, as well.