This classic Mexican breakfast features crispy corn tortillas topped with creamy refried beans, perfectly cooked eggs, and a vibrant green salsa verde. It’s hearty, zesty, and impossible to resist!

Ingredients

• 4 corn tortillas
• 4 large eggs
• Refried Beans
• Salsa Verde
• 1/2 cup of crumbled queso fresco or shredded cheese (optional)
• 1 avocado, sliced (optional)
• Fresh cilantro, chopped (optional)
• Lime wedges, for serving
• Salt and pepper, to taste
• Oil (vegetable, canola, or olive oil)

Procedure

1. Warm the Refried Beans: In a small saucepan, heat the Tex-Mex Refried Beans over low heat until warm. Cover and set aside.
2. Crisp the Tortillas: In a skillet over medium-high heat, add a little oil. Fry the corn tortillas for about 30 seconds to 1 minute per side until lightly crispy but still pliable. Drain on paper towels.
3. Cook the Eggs: In the same skillet, add a little more oil if needed. Crack the eggs into the pan and cook to your desired doneness—sunny-side-up is classic!
4. Assemble the Huevos Rancheros: Spread a layer of Refried Beans on each tortilla. Place a fried egg on top. Spoon Salsa Verde generously over the egg. Top with crumbled queso fresco or shredded cheese, sliced avocado, and chopped cilantro if desired.
5. Serve: Serve the huevos rancheros hot, with lime wedges on the side.