Huevos Rancheros with Green Chile

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:

• Hatch-Green Chile Enchilada Casserole
• Flame-Roasted Pork Green Chile
• Pineapple-Mango Jalapeño Hot Wings
• Southwestern Stuffed Sweet Potatoes
• Loaded Breakfast Taco Bar (Quick & Delicious)

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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

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• 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!

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Ingredients

Units USM Scale 1x2x3x

• 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

1. Oven: Preheat oven to 400 degrees F. 
2. Prep the beans: On medium heat, add the refried beans, cumin and salt to taste to a small pot and mix well.
3. Chile: On medium-low heat, add the green chile sauce to a small pot and heat through.
4. Eggs: Start to prepare the scrambled eggs with a splash of milk and salt and pepper to taste. Or prepare the fried eggs. 
5. 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. 
6. Melt the cheese: Warm in the oven until the cheese is melted and bubbly; a couple of minutes. 
7. Assemble: Top the tortillas with the eggs and green chile. 
8. 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

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