California Avocado season has ended.

California Black Bean Huevos Rancheros

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California Black Bean Huevos Rancheros


When I was gifted with a dozen farm fresh eggs, and some beautiful California grown avocados, I decided that Huevos Rancheros would be the perfect way to enjoy these. I made a homemade salsa to go with this. What a tasty and hearty breakfast!


Serves: 2

As needed 4-6 corn tortillas
As needed 1 can black beans, drained a rinsed
As needed 6 eggs
As needed 1 cup Cotija Cheese (a mild Mexican cheese made with cow's milk) or cheese of your choice
As needed 1 cup salsa
As needed 1 avocado, peeled and sliced
As needed vegetable oil

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Heat the black beans. Add a splash of chicken stock and lightly mash. I like to leave them chunky and some whole. Heat a little bit of vegetable oil and lightly cook the corn tortillas; drain and pat dry and set aside. Cook eggs (2 per serving) sunny side up. Preheat the broiler: Layer 2-3 corn tortillas, then a layer of black beans. Sprinkle a little Cotija cheese on top and broil for about 30-45 seconds-- enough to melt the cheese. Add a layer of salsa, then the eggs. Garnish with a little more Cotija Cheese and an ample amount of fresh avocado-- the best part!

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Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Debby F.


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