Huevos Rancheros Tacos
- 15m Prep Time
- 35m Cook Time
- 50m Ready In
Crispy corn tortillas topped with refried beans, melted cheese, and a fried egg, all smothered in a smoky ranchero sauce. A hearty and flavorful breakfast or brunch.
Ingredients
- 14.8 ml extra-virgin olive oil
- 0.5 medium yellow onion chopped
- 2 clove garlic minced
- 1 large jalapeño seeded and chopped
- 1 can fire-roasted diced tomatoes
- 118 ml vegetable broth
- 14.8 ml fresh cilantro chopped
- 9.86 ml fresh oregano chopped
- 1 chipotle pepper in adobo sauce seeded and chopped
- 7.39 ml adobo sauce
- 1.23 ml salt
- Freshly ground black pepper
- 1 can refried black beans
- 44.4 ml vegetable oil divided
- 8 corn tortillas
- 118 ml shredded cheddar or mozzarella cheese
- 8 large eggs
- 29.6 ml fresh cilantro chopped
Nutrition (per serving, estimated)
Estimated based off 12 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 193 mg
- Iron: 3.09 mg
- Magnesium: 78.9 mg
- Phosphorus: 365 mg
- Potassium: 638 mg
- Zinc: 2.56 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml extra-virgin olive oil
- 1 can fire-roasted diced tomatoes
- 118 ml vegetable broth
- 7.39 ml adobo sauce
- 1.23 ml salt
- Freshly ground black pepper
- 1 can refried black beans
- 8 corn tortillas
- 118 ml shredded cheddar or mozzarella cheese
- 8 large eggs
Prepare
- Chop 0.5 medium yellow onion
- Mince 2 clove garlic
- 1 large jalapeño, seeded and chopped
- Chop 14.8 ml fresh cilantro
- Chop 9.86 ml fresh oregano
- 1 chipotle pepper in adobo sauce, seeded and chopped
- 44.4 ml vegetable oil, divided
- Chop 29.6 ml fresh cilantro
Let's Cook
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Step 1.
Heat olive oil in a saucepan over medium heat. Add chopped onion, minced garlic, and chopped jalapeño; cook for 3 minutes, until softened.
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Step 2.
Stir in fire-roasted diced tomatoes with their juices, vegetable broth, cilantro, oregano, chopped chipotle pepper, adobo sauce, salt, and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally, until the sauce thickens.
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Step 3.
Let the ranchero sauce cool slightly, then transfer to a blender or food processor and blend until smooth. Set aside. (Sauce can be made 1 day ahead and refrigerated; warm before serving.)
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Step 4.
Preheat oven to 350°F. In a small saucepan over medium-low heat, combine refried beans with ¼ cup water. Cook, stirring, until heated through.
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Step 5.
Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Add 2 corn tortillas at a time (do not overlap) and cook for about 1 minute per side, adding more oil as needed. Transfer tortillas to a large baking sheet in a single layer.
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Step 6.
Spread 2 tablespoons of warm refried beans onto each tortilla and sprinkle with shredded cheese. Place the baking sheet in the oven and bake for 3 to 4 minutes, until the cheese is melted.
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Step 7.
While the tortillas are in the oven, heat ½ tablespoon vegetable oil in the same skillet over medium-high heat. Crack 4 eggs into the skillet, cover, and cook for 4 minutes (or until whites are set and a white film forms over the yolk; for firmer eggs, cook 1 minute more).
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Step 8.
Place one fried egg on each tortilla. Repeat with remaining 4 eggs, using additional oil if needed. Top each taco with ranchero sauce and chopped fresh cilantro. Serve immediately.