Tacos Rancheros are the ULTIMATE breakfast taco recipe. It’s black beans, fried eggs, and fresh pico de gallo on top a warm tortilla.
Best of all, this breakfast-for-dinner recipe comes together in just 10 minutes. It’s fresh, tasty and oh so easy!
What Are Tacos Rancheros Made Of?
This traditional Mexican breakfast features corn tortillas topped with beans, fried eggs, and fresh pico de gallo. It’s savory, fresh, and oh so delicious. It takes no time to prepare and I can never resist runny egg yolk action.
Huevos Rancheros Translation
Huevos Rancheros simply translates as – rancher’s eggs, this dish got its name from the typical egg breakfast served throughout rural Mexico.
Originally it included fried eggs on corn tortillas smothered in warm salsa but over the years newer versions have made it with fresh salsa, beans, and cheese. Change isn’t always a bad thing and both ways are delicious but to save you and I time I went with the newer version for my Tacos Rancheros!
Ingredients
To make perfect tacos rancheros, you’ll need the following items:
- Corn tortillas: could also be flour tortillas.
- Black beans: canned beans make a great base for the egg and toppings.
- Cheese: use your favorite shredded cheese.
- Oil: to cook the eggs.
- Eggs: cook them sunny-side up or over easy.
- Black pepper: a sprinkle of flavor over the cooked eggs.
- Pico de Gallo: adds a summery fresh flavor; swap it out for salsa if needed.
- Sour Cream: adds a tangy, creamy element.
- Avocado: or my Easy Guacamole recipe.
- Cilantro: a little greenery makes these tacos look 5-star.
- Fresh lime: squeezed on top of the tacos and gg brightens all the flavors.
If you scroll to the recipe card at the end of this post, you’ll find all of the ingredient measurements.
What Type of Beans to Use in Taocs Rancheros
Again, this one up to you. I used regular black beans but these also taste pretty scrumptious with refried black beans or regular refried pinto beans. The possibilities!
How to Make Tacos Rancheros
Grab those ingredients and let’s get this taco party started!
- Prep
Place an oven rack in the middle position and preheat the broiler to low. - Assemble the tortillas
Place the tortillas onto a baking sheet and coat them with cooking spray before broiling for 2 minutes. Remove the tortillas from the oven and give them a flip. - Load them up!
Divide the black beans between the tortillas and top with cheese. Broil the tortillas for another 2 minutes until the cheese is melted. - Fry the eggs
Cook the eggs sunny-side up or over easy in a large skillet. Transfer each egg onto a tortilla and sprinkle each with black pepper. - Time to top
Serve the tacos with Pico de Gallo, sour cream, avocado, cilantro, and a squeeze of lime, if desired.
Watch the magic happen for yourself, in this recipe video!
What Else to Put on Tacos Rancheros
Aside from the beans, eggs, and salsa, I also top mine with sour cream, avocado, and a sprinkle of chopped cilantro. If you’re a veggie lover and feeling fancy, add sauteed veggies like bell peppers, onions, and mushrooms. This is your taco Tuesday and I’m just happy you’re celebrating so you do your thing!
More Breakfast Taco Recipes
If you love the idea of breakfast and tacos in one bite, check out more recipes like these Tacos Rancheros. Make them for breakfast, brunch, or a simple and delicious dinner.
- Scrambled Egg Tacos with Salsa Verde
- Steak & Egg Breakfast Tacos
- Bacon & Egg Breakfast Tacos
- Breakfast Burritos with Southwestern Veggies
By the way, did you know I have 51 more taco recipes just WAITING FOR YOU inside my Taco Tuesday Cookbook? Get your copy here.
PrintEasy Tacos Rancheros
The classic tacos rancheros with black beans, fried eggs, and fresh pico de Gallo!
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Tacos
- Method: Oven
Ingredients
- 8 corn tortillas
- 15-ounce can black beans, rinsed and drained
- ½ cup shredded Mexican cheese blend
- 2 teaspoons olive oil
- 8 large eggs
- ¼ teaspoon freshly ground black pepper
- ½ cup Pico de Gallo
- Sour cream
- ½ avocado, peeled and diced
- ¼ cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Place an oven rack in the middle position and preheat the broiler to low.
- Spread out the tortillas on a baking sheet and coat with cooking spray. Broil for 2 minutes. Remove the baking sheet from the oven and flip the tortillas over so the toasted side is face down.
- Divide the black beans among the tortillas and sprinkle with cheese. Return the baking sheet to the oven and broil for 1 to 2 minutes until the cheese is melted. Remove the baking sheet from the oven and place it next to the stovetop.
- In a large nonstick skillet, heat the oil over medium-high heat. Crack two eggs into the skillet and cook until the whites are cooked through, then flip. Transfer each egg to one of the tortillas on top of the black beans and cheese. Repeat with the remaining eggs. Sprinkle with pepper.
- Top the tacos with 1 tablespoon pico de gallo, sour cream, avocado, and cilantro. Serve with lime wedges.
Nutrition
- Serving Size: 2 tacos
- Calories: 512
- Sugar: 1.4 g
- Sodium: 641.2 mg
- Fat: 23.6 g
- Saturated Fat: 8.6 g
- Trans Fat: 0 g
- Carbohydrates: 49.6 g
- Fiber: 11.5 g
- Protein: 27.6 g
- Cholesterol: 393.7 mg
stacy naslund
do you have a recipe for cheese queso dip or refried beans?
Laura Fuentes
Here is my recipe for homemade velveeta which can be used to make queso dip.