lazy sunday morning huevos rancheros recipe

huevos rancheros

Living in SoCal has definitely made me a huevos rancheros lover. When we go out for brunch, I just can’t resist. Recently, I got and tried a great recipe for one, and can’t wait to keep making it on lazy Sunday mornings. It was not that complicated and a great meal to surprise your hubby with on Father’s Day morning next weekend! And if you like a kick, be sure to keep some Cholula sauce handy 🙂

hr recipe

lazy sunday morning huevos rancheros
Recipe Type: breakfast or brunch
Cuisine: mexican
Author: puja
Prep time:
Cook time:
Total time:
Serves: 2
This tasty combo of eggs, tortillas, salsa and beans makes for a hearty and savory brunch favorite! (adapted from blue apron recipes)
  • 2 organic large eggs
  • 4 organic corn tortillas
  • 1 15 oz. can of organic pinto beans (or 12 oz. of cooked pinto beans)
  • 1/2 a block of monterey jack cheese (about 4 oz.), shredded
  • 4 medium tamatillos (about 6 oz.), discard husks and diced
  • 2 radishes, sliced
  • 1 avocado, sliced
  • 1 medium eight ball squash, diced
  • 1 lime, quartered
  • 1 red onion, finely chopped
  • 1 tablespoon taco seasoning (or make our own blend of garlic powder, ancho chile powder, sweet paprika, ground cumin and dried mexican oregano)
  • 4-5 tsp. olive oil
  • salt and pepper to taste
  1. Drain and rinse the beans if using canned and transfer to a large bowl, Use a fork and mash the beans into a rough paste and keep aside.
  2. If you already sliced the avocado, squeeze some lime juice on it to prevent from browning.
  3. In a medium pot, heat 1 teaspoon of olive oil on medium heat. Add half the chopped onions and half of the taco seasoning or splice blend and stir to cook for about 2-3 minutes or until the onions are softened. Then add the tamatillos and 1/4 cup of water. As it cooks, occasionally smash the tamatillos with a spoon. Cook for about 7-9 minutes or until thickened. Add another 1/4 cup of water and season with salt and pepper to taste. Keep cooking on low for a few more minutes when it becomes saucy (see pic above). Turn off the heat, stir in the juice of 1 lime wedge and season with any additional salt or pepper if needed.
  4. In another medium saucepan, heat one teaspoon of olive oil on medium heat and add the rest of the onions and taco seasoning or spice blend. Cook for 2 minutes or again, until softened. Add the diced squash and season with salt and pepper. Cook for about 5 minutes or until softened. Add the beans and 1/4 cup of water as you stir and cook it, let it become well combined. Add any additional salt and pepper if needed. Transfer to a bowl.
  5. Put the tortillas on a plate and divide half the cheese between both and top with bean mixture (you will have extra bean mixture if you used canned beans) then add the rest of the cheese on top of the beans and season with salt and pepper. Put the other tortillas on top completing them as 2 quesadillas.
  6. Rinse and wipe the bean pan and heat 2 tsp. of olive oil on medium heat and cook the quesadillas about 3 minutes on each side or until they are lightly browned and the cheese is melted. Divide them into two serving plates and wipe the pan.
  7. Heat another tsp. of olive oil on medium heat and switch to lower heat to cook the eggs. Crack the eggs into the pan and cook until the whites are set and yolks are how you like them (I made mine runny), about 2-3 minutes. Remove from heat and season with salt and pepper and top the cooked quesadillas with the fried eggs and salsa. Garnish the plate with avocado slices, radishes and lime wedges. You can even eat any extra filling on the side. Enjoy!


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