Name: Huevos Rancheros With Green Chile
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Mexican
Ingredients: 8-10 Eggs, scrambled or fried; 8 White Flour Tortillas or White Corn Tortillas; 1 can Vegetarian Refried Beans; 1 can Black Beans, drained and rinsed; Tillamook Mexican 4 Cheese or Dairy-Free Cheese, pre-shredded; 1 16 oz jar 505 Southwestern® Hatch Valley Green Chile Sauce; 1/3 medium Onion, thinly sliced; 1 small Tomato, thinly sliced; 2 Avocados, pitted and diced; 1-2 Jalapeño Peppers, thinly sliced; Cilantro, to taste; The Original Oatly Oat Milk, or milk of choice (just a splash); Ground Cumin, to taste; Freshly Ground Black Pepper, to taste; Himalayan Pink Salt, to taste

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These Huevos Rancheros with Green Chile are made with refried and black beans, fluffy eggs, a flavorful green chile, and then topped off with all the fixings. Great for a chill weekend or an easy brunch!

Saturday’s and Sunday’s are made for brunching! 🙂

We love chill mornings over the weekends, and I find on Sunday’s we generally take our time to get around, hangout and listen to Andrew Farley. Then late morning-mid afternoon we dive into a good brunch. Today was no expectation!

And since eggs in our home are a major staple, we make Huevos Rancheros with Green Chile a lot. This Mexican dish doesn’t take a lot of time to throw together, and it seems to hit the spot every time. So if you’re looking for a fun, new way to spice up breakfast or brunch, give my Huevos Rancheros a try.

And, for more 505 Southwestern® recipes, please give these a try:

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If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!

Huevos Rancheros With Green Chile

Author: Naomi
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: 4 people 1x

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Description

These Huevos Rancheros are made with refried and black beans, fluffy eggs, a flavorful green chile, and then topped off with all the fixings. Great for a chill weekend or an easy brunch!

Ingredients

Units Scale

8–10 Eggs, scrambled or fried
8 White Flour Tortillas or White Corn Tortillas
1 can Vegetarian Refried Beans
1 can Black Beans, drained and rinsed
Tillamook Mexican 4 Cheese or Dairy-Free Cheese, pre-shredded
1 16 oz jar 505 Southwestern® Hatch Valley Green Chile Sauce
1/3 medium Onion, thinly sliced
1 small Tomato, thinly sliced
2 Avocados, pitted and diced
1–2 Jalapeño Peppers, thinly sliced
Cilantro, to taste
The Original Oatly Oat Milk, or milk of choice (just a splash)
Ground Cumin, to taste
Freshly Ground Black Pepper, to taste
Himalayan Pink Salt, to taste

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Instructions

Oven: Preheat oven to 400 degrees F.
Prep the beans: On medium heat, add the refried beans, cumin and salt to taste to a small pot and mix well.
Chile: On medium-low heat, add the green chile sauce to a small pot and heat through.
Eggs: Start to prepare the scrambled eggs with a splash of milk and salt and pepper to taste. Or prepare the fried eggs.
Prep the tortillas: While the eggs cook, to a sheet pan, layer the tortillas side by side. Top with a smear of refried beans, black beans, and shredded cheese.
Melt the cheese: Warm in the oven until the cheese is melted and bubbly; a couple of minutes.
Assemble: Top the tortillas with the eggs and green chile.
Ganish: Serve with onion, tomato, avocado, jalapeño peppers, and cilantro.

Notes

Eggs: I generally make 2 per person. If making scrambled, I will add 1-2 more to the total amount for good measure.
Tortillas: I generally give 2 per person.

Category: Breakfast
Cuisine: Mexican

Keywords: Avocado, Beans and Legumes, Breakfast, Brunch, Cinco de Mayo, Easy Breakfast Recipes, Easy Main Dish, Egg Recipes, Green Chile Recipes, Main Dish