Easy Huevos Rancheros

Easy Huevos Rancheros
Total Time

15 min.

Serving & Size

1 12th recipe

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With crowd-pleasing Mexican flavours, this vegetarian take on huevos rancheros is delicious for breakfast or brunch.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Corn tortillas (6-inch/15 cm)
Canola oil 30 mL 2 tbsp
Butter 60 mL 1/4 cup
Eggs 12 12
Each salt and pepper 1 mL 1/4 tsp
Refried black beans 560 mL 2 1/4 cups
Pace® Mild Chunky Salsa, divided
750 mL
3 cups

A hearty, premium salsa. Ideal as a dip, topping, or garnish. Medium. Packed 2 jugs to a case.

Sour cream 75 mL 1/3 cup
Fresh cilantro, finely chopped 75 mL 1/3 cup
1. Preheat oven to 400°F (200°C). Brush tortillas evenly with oil; arrange on large baking sheet. Bake for 8 to 10 minutes or until toasted and crisp.
2. Meanwhile, melt butter in large nonstick skillet set over medium heat; break eggs into skillet. Season with salt and pepper. Cover and cook for 2 to 3 minutes or until eggs whites are just set for sunny-side-up eggs or until done as desired.

Recipe Tip

  1. Stir together refried beans and 3/4 cup (175 mL) salsa until blended; spread evenly over each tortilla. Top each tortilla with fried egg and remaining salsa. Drizzle each with 1/2 tbsp (7 mL) sour cream and sprinkle with 1/2 tbsp (7 mL) cilantro.

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