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Huevos rancheros with a fried egg and beans on a plate.
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Tacos Rancheros Recipe

An easy to pull together pantry recipe, these Tacos Rancheros (huevos rancheros tacos) are loaded with flavor! Made with Black Beans or Black Refried Beans, ranchero sauce, and soft tortillas or Crispy Tostadas Shells, topped with scrambled or a runny egg. This recipe is vegetarian and easily gluten free.
*See blog post for tips and variations. Plan on one taco for light eaters, two for hearty eaters.
Course Breakfast
Cuisine Mexican, Vegetarian
Keyword Tacos Rancheros
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 Tacos
Calories 254kcal
Author Traci York | Vanilla And Bean

Ingredients

For the Ranchero Sauce

  • 14 1/2 ounce (411 grams) Can of Fire Roasted Tomatoes
  • 1 cup (115 grams) Green Bell Pepper large dice
  • 1 cup (100 grams) Red Onion large dice
  • 1 Plump Clove of Garlic
  • 1 Chipotle Chili in Adobo Sauce + 1-2 teaspoons of adobo sauce (optional) for a spicier sauce. Gluten free if needed.
  • 1 teaspoon Ground Cumin
  • 3/4 teaspoon fine Sea Salt
  • 1/2 Lime juiced

For the Tacos

  • 15 ounce (425 grams) Can of Black Beans or about 1 3/4 cup homemade black beans , drained and rinsed
  • 3/4 cup (180 grams) Ranchero Sauce
  • 1/4 teaspoon fine Sea Salt
  • 8 Large Eggs pastured and organic if possible
  • Salt and Pepper to Taste
  • 8, 6 inch (15 centimeter) Flour Tortillas 16 if using corn so you can double up

For Serving

  • Cojita or Queso Fresco Cheese, Ranchero Sauce, Chopped Cilantro, Tabasco, Chives, and/or Avocado Slices optional
  • Creamy Guacamole

Instructions

For the Rancheros Sauce

  • Into a blender add the tomatoes, bell pepper, onion, garlic, chipotle chili, adobo sauce if using, cumin salt and lime juice. Pulse until a fine chopped sauce forms. Set aside.

Make the Beans

  • In a small sauce pot set on medium low heat, add the beans, rancheros sauce and salt. Stir and taste for salt adjustment. Heat on low to medium low for about 10 minutes.

Warm the Tortillas

  • A. Flour Tortillas: Warm flour tortillas on a low open flame on the stove top turning with tongs a few times to lightly char the tortillas. You can also gently warm them in a 300 degree fahenheight oven stacked 8 high wrapped in foil for about 15 minutes.
    B. Corn Tortillas: Warm flour tortillas on a low open flame on the stove top turning with tongs a few times to lightly char the tortillas. To warm in a pan, on the stove top over medium low heat, place a tortilla in the pan and gently cook about 30 seconds each side. Wrap in foil once heated through.

Cook the Eggs

  • Note: The beauty of this recipe is that you can make exactly the number of tacos needed, and the leftover beans/sauce store with ease. If serving two, plan on one to two tacos each, one egg per taco. Eggs cook fast and are best served fresh out of the pan, so have all your other ingredients ready, and set up an assebmly line.
    A. For Fried Eggs (sunny side up*): In a non stick skillet lightly spray or brush the pan with olive oil. Heat on low. Gently crack the egg(s) into the pan and put a lid on it. Cook on low for about four minutes. The egg whites should be cooked through, and with a soft runny yolk. Sprinkle with salt and pepper, transfer to a warm tortilla (*see note for a sunny side up egg as seen in the first blog post image).
    B. For Scrambled Eggs: Whisk the eggs in a medium bowl until there are no whites steaks. Over medium low heat a non stick skillet, lightly spray or brush the pan with olive oil. If desired, omit the oil and add a pat of butter, about half a teaspoon per egg, allow it to melt but not brown.
    Pour the eggs into the pan and turn heat to the lowest setting (gentle heat for soft eggs). Let the eggs set for about 20 seconds, then using a silicon spatula, push the eggs through the pan (like a bulldozer), slowly, allowing the eggs to curdle in between pushes. Cook to desired consistency, adding a pinch of salt and pepper as the eggs cook. Remove from heat and transfer to a warm tortilla.

To Assemble:

  • Use a sloted spoon to scoop up the beans and spoon about three tablespoons onto a flour tortilla (if using corn double the tortilla base since they tend to tear easily). Top with an egg, and garnish as desired: cojita or queso fresco cheese, more ranchero sauce, chopped cilantro, tabasco, chives, avocado slices, Pickled Jalapeños and/or Creamy Guacamole.

To Store:

  • Store indiviual components or assembled tacos in the refrigerator for up to three days. Gently rewarm in 20-30 second intervals in the microwave.

Notes

*Fried Egg Photographer's Note: The egg in the first image of the blog post is cooked very slow over the lowest heat for about five and a half minutes, uncovered. This gives me the sunniest yolk to photograph, but it produces rubbery whites. Covering the egg as directed in the recipe produces soft whites, but an opaque yolk - not as pretty in pictures. 

Nutrition

Serving: 1taco | Calories: 254kcal | Carbohydrates: 31g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 860mg | Potassium: 408mg | Fiber: 7g | Sugar: 4g | Vitamin A: 542IU | Vitamin C: 22mg | Calcium: 115mg | Iron: 4mg