Huevos Rancheros is a flavor-packed brunch staple that’s SO easy to make from home! Crispy tortillas are layered with spicy mashed beans and a homemade tomato-based chili sauce. It’s topped off with your favorite style egg (fried is most popular), and brunch is ready!

A serving of huevos rancheros is plated on a white and blue round plate.

Huevos Rancheros

I love brunch so much. And honestly, it’s hard to say what my favorite thing is about it! Some days I’m craving something on the sweeter side like belgian waffles, and some days all I want is something super savory like huevos rancheros.

The best part, of course, is that it all pairs well with a mimosa! On those lazy Sunday mornings when you’re also craving a savory start to the day, this is the recipe for you.

This Mexican-inspired breakfast dish has got plenty of flavor and always hits the spot. Crispy tortillas are topped with a crazy flavorful homemade sauce, pinto beans, an egg, and all of the toppings your heart desires.

I usually go for sliced avocados and red onions on mine to add an extra touch of fresh flavor to help balance out all that savory stuff! You can really feel free to get creative with your toppings.

This breakfast recipe is popular at brunches across the nation for good reasons. One, it’s packed with protein and hearty ingredients to help keep you full so the bottomless mimosas don’t get the best of you.

Two, it’s a little messy and completely mouthwatering, making it impossible to resist! Skip overpaying for huevos rancheros and skip the brunch crowds when you make this easy recipe right at home.

The ingredients for huevos rancheros are spread out across a countertop.

How to Make Huevos Rancheros

This easy brunch recipe comes together in just a few easy to follow steps. You’ll love serving these savory stacks to your guests!

  1. Start by crisping the tortillas. Heat oil in a pan to 350-375°F. Add one corn tortilla at a time with tongs, cooking for about 1 minute per side or until crispy. Place on a paper towel lined baking sheet to cool and drain of excess grease.
  2. Make the sauce. Heat the oil in a small pot. Add the onion and garlic, cooking until softened. Add the tomatoes and chipotle and let simmer for 5 minutes. Blend with an immersion blender just enough to break up the large pieces of tomato. Keep warm.
  3. Make the beans. Place the beans, onions, and jalapeños in a small pot. Cook on medium heat for 5-8 minutes. Blend with an immersion blender to smooth out the beans to your desired consistency. Stir in the cilantro and set the beans aside.
  4. Fry the egg and assemble. Place some sauce on a plate and top with a crispy tortilla. Top the tortilla with beans, then another tortilla and more sauce. Once you’ve cooked your egg, add it on top of the stack and garnish however you’d like. Enjoy!

PRO TIP: Don’t assemble the huevos rancheros until you’re ready to serve. If it sits for too long, the tortillas will lose their crisp from the beans and sauce.

A bite of huevos rancheros is being removed from a plate.

Do I have to serve this with a sunny side up egg?

No, you can serve huevos rancheros with whatever favorite egg style you prefer – scrambled, fried, over easy, or poached. The options are unlimited! 

Can I make the bean mixture with a different type of bean?

Yes! Black beans also work well with this versatile recipe or you can skip the beans altogether. We like to use our homemade Refried Beans.

Can I use yellow corn tortillas?

Yes, you sure can. The cooking instructions and time would be the same as making it with flour tortillas.

Huevos Rancheros on a white plate with an avocado half in the background.

How To Store Huevos Rancheros

Leftover sauce and the bean mixture can both be kept refrigerated in an airtight container for up to 3 additional days. Once assembled, I don’t recommend storing huevos rancheros. It’s best enjoyed right away.

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Huevos Rancheros on a white plate with avocado slices on top

Get the Recipe: Huevos Rancheros Recipe

Brunch has never tasted so good! Crispy tortillas layered with spicy mashed beans and a homemade tomato-based chili sauce. Topped with your favorite style egg (fried is most popular), and brunch is ready!
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For the Ranchero Sauce

  • 1 can diced tomatoes; fire roasted are best
  • ¼ cup yellow onion, diced
  • 1 each chipotle in adobo, chopped fine
  • 1 tsp garlic, chopped
  • 1 TBSP oil
  • ¼ tsp oregano, Mexican if available

For the Beans:

  • 1 can pinto beans – if desired you can use black beans
  • ¼ cup yellow onion, diced
  • 1 each jalapeño, small diced (remove seeds if you don’t want it too spicy)
  • 1 TBSP cilantro, chopped (optional)

Additional Ingredients:

  • 8 each 6” white or yellow corn tortillas
  • Oil for frying tortillas, about 1 cup used
  • 4 whole eggs


  • Cilantro, chopped for garnish if desired
  • Avocado, chopped for garnish if desired
  • Cojita cheese, crumbled for garnish if desired
  • Chopped Red Onion, if desired


  • 1 skillet
  • 1 saucepan


Crisp the tortillas:

  • Prepare a small baking sheet with paper towels and set aside.
  • In a skillet pan fill with about ¼” of oil and heat on medium heat until the oil is around 350-375 degrees.
  • Add the corn tortilla individually and lightly crisp for 45 seconds to 1 minute, then flip the tortilla and crisp 45 seconds -1 minute.
  • Set crisped tortillas aside on a paper towel lined baking sheet while the sauce and beans are made. (It is best to cook these tortillas one at a time, in a small skillet about 6-8 inches in diameter. While crisping these individually takes time, they easily go from golden brown to burnt in a matter of seconds, so cooking them one at a time to ensure a nice tortilla is recommended.)

Make the Ranchero sauce:

  • In a small pot heat the oil and add the onion and garlic, cook for about 2 minutes until softened but not brown.
  • Add the tomatoes and chipotle and simmer for about 5 minutes.
  • Using an immersion blender, pulse about 5-10 times to break up larger pieces of tomato.
  • Reduce heat to keep warm.

Make the beans (which can be done when the sauce is started):

  • In a small pot place the beans, onions and jalapeño and cook on medium heat for about 5-8 minutes.
  • Using an immersion blender pulse the bean mixture to smooth out some of the beans. If you want more chunky beans, pulse about 5 times; if you want smoother beans, pulse more than 10 times.
  • Add the cilantro and stir it in.
  • Set bean mixture aside.

Assembly and garnishing with egg:

  • Place 1 TBSP of the sauce on a plate then place one fried tortilla on the sauce, top the tortilla with 2 TBSP of the beans then place another tortilla on top.
  • Place another 2 TBSP of the sauce on the tortilla.
  • In a frying pan, heat 2 TBSP of oil. Adding one egg at a time, cook the egg to your preferred style (sunny side up is most popular).
  • Add cooked egg on top of the stacked rancheros.
  • Garnish with chopped cilantro, chopped red onion, diced avocado and cojita cheese if desired.
  • Repeat until all the tortillas are filled with beans & topped with ranchero sauce.
  • Enjoy!


Leftover sauce or bean mixture can be kept refrigerated in an airtight container for up to 3 additional days.
Calories: 385kcal, Carbohydrates: 58g, Protein: 19g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 164mg, Sodium: 161mg, Potassium: 840mg, Fiber: 14g, Sugar: 5g, Vitamin A: 432IU, Vitamin C: 12mg, Calcium: 155mg, Iron: 5mg