Huevos Rancheros

This is truly less a recipe and more a set of assembly instructions, but it does feel helpful to have a guide as I meal plan or rally myself to get dinner on the table on a busy weeknight. So here goes. My best instructions for how to turn this simple, nutritious meal into a go-to part of your week.

Serves 6


  • 12 small tortillas, can be corn or wheat
  • 1 Tbsp. oil of choice (try avocado oil; it’s healthy and has a high smoke point)
  • 1 dozen eggs, sourced locally if you can
  • 1 cup pico de gallo or salsa of choice
  • 1 cup cooked black beans (or black-eyed peas or refried beans)
  • 2 cups diced and sautéed or sliced raw vegetables (can be peppers, onion, garlic, kale, corn, lettuce, celery, black olives, avocados or any combination of these)
  • 8 ounces sharp cheddar cheese (or switch it up if you prefer another kind), grated
  • 1/2 cup fresh cilantro, coarsely chopped (choose parsley or green onions if you like them better)
  • Serve with sour cream and/or tortilla chips


  1. Prepare pico de gallo, black beans, veggies and cheese.
  2. Heat tortillas atop griddle, in frying pan or in microwave. Keep warm in 300 F oven spread across baking sheets.
  3. Add 1/2 Tbsp. oil to cast iron skillet or frying pan over medium high heat. Cook eggs (however you like: fried? scrambled?) in batches, adding more oil as needed. Place cooked eggs atop tortillas (one egg for each tortilla) in oven to keep warm.
  4. Remove eggs and tortillas from oven, one baking sheet at a time and build meal from there, adding salsa, beans, veggies and cheese, as desired.
  5. Top with cilantro and sour cream. Serve with chips and extra salsa.