A Frugal Standby: Huevos Rancheros

It had to happen eventually.

You just can’t have a frugal food blog without, at some point in time, having a recipe for Huevos Rancheros. It is the classic southwest breakfast food, and one of the finest breakfast-for-dinner dishes out there. It is also a perfect “desperation dinner” that you can throw together in just a few minutes.

I love, love, LOVE huevos rancheros. It has to be on my Top 100 All Time Favorite Foods. I make it different every single time, mostly depending on what I have on hand.

Lately I have been using black beans, which are so yummy in this dish. One of my favorite blogs – Perfect Pantry -  lists black beans as an essential pantry item – both dried and canned. Amen. They are delicious and they are little protein powerhouses. A recent discovery of mine is Trader Joe’s black beans. They are simmered with green bell pepper and onion, saving tons of time, and they have a delicious flavor. This is a few more pennies than dried black beans, but well worth it, in my opinion.

And right now summer corn tastes like candy, so it is a must-add item.

A quick search of my favorite food blogs revealed two really fabulous Huevos Rancheros recipes. Simply Recipes has a very classic version, and Food Blogga has a very nice chile verde version. Yum.

So, I had green onions from the garden to use up and had a leftover roasted ear of corn in the fridge. I always have eggs, black beans and a can of enchilada sauce in my pantry. It was meant to be: Huevos Rancheros for dinner!


8 corn tortillas
4 large eggs
2 tablespoons butter
1 can (14 ounces) red enchilada sauce
1 can (6 ounces) tomato paste
1 teaspoon chipotle chile powder or smoked paprika
1 can (15.5 ounces) Trader Joe’s black beans
3 green onions, thinly sliced
1 cup cooked corn
1 cup grated cheddar cheese

Saute the tortillas one at a time in a little of the butter until just softened, but not crisp. Place two cooked tortillas on a serving plate.

Mix together the enchilada sauce, tomato paste and chile powder, and spread 1/2 cup of mixture over tortillas on each plate.

Cook eggs in a little of the butter until just shy of how you like your eggs cooked (they will get cooked a little more later). Place on egg on top of sauce on each plate.

Drizzle with a little more sauce, some black beans, corn, cheese and green onions. Microwave each plateful for about 60 seconds, until cheese melts. Serve warm

Serves 4.

— posted by Donna


  1. Louise says

    Can I use canned or frozen corn for this recipe? I would like to make this dish for breakfast tomorrow and don’t have fresh corn in October. I just found your site and have been enjoying reading all your recipes.

  2. Lisa says

    We made your Rachero recipe for Sunday morning breakfast, we enjoyed ’em so much we plan to have them for tomorrow’s breakfast as well. Lisa and Jame (House of Breakfast in CT)


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