Black Bean Huevos Rancheros with Chorizo
This weekend, treat yourself to some homemade comfort with my quick and easy Black Bean Huevos Rancheros with Chorizo! Made with just 8 ingredients in about 20 minutes, this hearty, cozy, and deeply satisfying meal is perfect for breakfast, brunch, lunch, or dinner.
Hint: This is one of my hubby’s favorite breakfasts, so I’ll definitely recommend whipping up a batch for Father’s Day next weekend!
Why You’ll Love This Recipe
A classic Mexican breakfast, huevos rancheros (“rancher’s eggs”) are fried eggs served on lightly crisp corn tortillas smothered in beans or salsa. They’re easy to make and super crowd-pleasing.
When my grandma Jesusita would make me Mexican huevos rancheros, she would ask me how I wanted my eggs and I would always say, “con una bolita” (with a little ball on top) because I never knew how to say sunny side up or over easy in Spanish. She knew exactly what I meant. Runny yolks are the best!
Once I finished, I’d wait till nobody was looking and lick the plate — that’s how good this dish is. I can’t wait for you to whip up a batch for yourself so you can see: they really are lick-the-plate tasty.
These huevos rancheros with chorizo are a traditional Mexican peasant dish that are easy to whip up anytime. I’d bet it’s more than likely you already have all the ingredients on hand to make them. Don’t you just love when that happens?
I consider this dish the best kind of comfort food. It’s hearty, unpretentious, absolutely delicious, and simple to prepare. While it’s a family favorite on the weekends, it’s fast enough for even a mid-week meal — especially if you prep the black beans and pico de gallo ahead of time.
And just because there are eggs on it doesn’t mean it’s only for breakfast. I could eat these quick and simple black bean huevos rancheros for breakfast, lunch, or dinner!
Ingredients & Substitutions
As promised, you only need a handful of ingredients to make these eggs rancheros. Chances are, you already have most of what you need. Here’s your list:
- Canola Oil – For frying the tortillas and eggs. Feel free to swap in any neutral oil (e.g. peanut, corn, grapeseed, or avocado) that you have on hand.
- Corn Tortillas – Homemade corn tortillas are easier to make than you might think, but since you’re frying them anyway, store-bought are *nearly* as good.
- Mexican Chorizo – Sometimes you can find Mexican pork chorizo sold as ground meat in a styrofoam tray, which will save you the step of removing the casing. You’re also welcome to swap in your favorite chicken, turkey, or even vegetarian chorizo if you prefer.
- Cooked Black Beans – You’ll be mashing them with the liquid they come in, but either canned black beans or my simple Instant Pot Black Beans will work beautifully.
- Cotija – For a bit of creamy, salty deliciousness. You can also use milder queso fresco if you prefer!
- Fried Eggs – As I stated above, I’m a runny-yolk kinda gal. Feel free to fry your eggs to your liking, or swap in scrambled if you prefer.
- Pico de Gallo – For bright color and flavor. Homemade is ideal, but store-bought is also acceptable. You’re also welcome to swap in the salsa of your choice.
- Crema Mexicana – A drizzle of Mexican crema adds lovely richness. You can also use plain yogurt, or swap in sour cream or Greek yogurt thinned out with a little milk or cream.
How To Make Black Bean Huevos Rancheros With Chorizo
This easy huevos rancheros recipe comes together in just three simple steps:
Step 1: Fry Tortillas. In a heavy skillet heat oil until shimmering. Place tortillas carefully into the hot oil, one at a time, and fry for 20 to 40 seconds on each side or until lightly crisp and golden. Drain on paper towels.
Step 2: Make Chorizo Black Bean Mash. Crumble the chorizo into a cast-iron skillet and cook the chorizo over medium heat for 10 minutes. Add the beans and cook for five minutes. Using a potato masher, combine the chorizo and beans together.
Step 3: Assemble & Serve. To assemble, place a tostada (fried tortilla) on a serving plate; spoon on some refried beans. Sprinkle with cotija cheese, and top with a fried egg, pico de gallo, and drizzle with crema Mexicana. Enjoy!
Optional Variations & Dietary Adaptations
- Vegetarian – Swap in your favorite vegetarian chorizo substitute.
- Dairy-Free – Omit the crema, or use plain soy, coconut, or oat milk yogurt or sour cream.
- Swap Your Beans – Cooked (or canned) pinto beans would also work beautifully here!
- Go Egg-Free – Swap in a chickpea or tofu scramble in place of traditional fried eggs.
- Make sure your frying oil is hot enough. If you try frying the tortillas in oil that is too cold, they’ll end up getting soggy rather than golden and crispy. If you’re new to frying, use an infrared thermometer to help you gauge it — the pan should be between 350-375F. You can also use your eyes — tilt the pan, and if you see large squiggles through the oil, it’s nice and hot.
- Use the same pan to fry the tortillas and the eggs to cut down on dishes. After removing your tortillas to a plate to drain, you can immediately fry your eggs in the same pan without cleaning it. Huzzah!
- Make your chorizo-bean spread ahead of time to make breakfast quick and easy. It should last in an airtight container in the fridge for 5-7 days. When you’re ready to serve, quickly warm it up in the microwave before spreading it on your tostadas.
Frequently Asked Questions
While I’m not a certified dietary professional, this is a meal that my family has eaten for generations. It’s filled with protein from the eggs and chorizo and plenty of fiber from the beans, so it’s filling enough to keep you fueled all day long. (Please consult with a doctor or nutrition professional before making any changes to your diet.)
Nope! Honestly, there are probably as many ways to make huevos rancheros as there are families in Mexico — each family has their own secret recipe. Feel free to make this one your own by making it vegetarian or swapping in a different type of meat.
Absolutely! Pinto beans will work with this recipe too. Its really what you have on hand that make this dish special. Enjoy!
More Mexican Huevos Recipes
- Easy & Authentic Huevos Rancheros
- Baked Huevos Rancheros Casserole (Cazuela de Huevos Rancheros)
- Huevos Divorciados
- Huevos a la Mexicana (Mexican Style Scrambled Eggs)
- Mexican Eggs Benedict With Chile Verde Hollandaise
Please keep in touch and subscribe to Muy Bueno and follow me on Twitter, Facebook, Instagram, Pinterest and subscribe to Muy Bueno on YouTube. And if you haven’t already — please order my latest cookbook, Muy Bueno FIESTAS!
Black Bean Huevos Rancheros with Chorizo
- 1 tablespoon canola oil
- 2 corn tortillas
- 3 ounces Mexican chorizo, casings removed
- 1 cup black beans with liquid
- Cotija or queso fresco
- 2 fried eggs
- Pico de gallo
- Crema Mexicana
- In a heavy skillet heat oil. Place tortillas carefully into the hot oil, one at a time, and fry for 20 to 40 seconds on each side or until lightly crisp and golden. Drain on paper towels.
- Crumble the chorizo into a cast-iron skillet and cook the chorizo over medium heat for 10 minutes. Add the beans and cook for five minutes. Using a potato masher, combine the chorizo and beans together.
- To assemble, place a tostada (fried tortilla) on a serving plate; spoon on some refried beans. Sprinkle with cotija cheese, and top with a fried egg, pico de gallo, and drizzle with crema Mexicana.
- Feel free to make the chorizo-black bean mash ahead of time to save on prep time in the morning. They should last well in a covered container in the fridge for 5-7 days.
- You are welcome to swap in vegetarian chorizo if needed.
- To make this dish without eggs, consider using a tofu or chickpea scramble instead.
Originally published: September 2015.
Photography: Jenna Sparks