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Huevos Rancheros with Pico de Gallo

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Our Huevos Rancheros can be ready in only 30 minutes. We used fresh pico de gallo and served over a crisp corn tortilla.
By Angie McGowan
Created May 17, 2012
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Pico de Gallo

  • 1 cup chopped tomatoes
  • 1/4 cup chopped red onion
  • 1/4 cup coarsely chopped fresh cilantro
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon salt

Huevos Rancheros

  • 1 tablespoon olive oil
  • 4 soft corn tortillas (6 inch)
  • 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 4 eggs
  • 2 tablespoons water
  • 2 avocados, pitted, peeled and sliced
  • 1/2 cup crumbled queso fresco cheese (4 oz)


  • 1
    In small bowl, mix all pico de gallo ingredients; set aside.
  • 2
    In large nonstick skillet, heat oil over medium heat. Add tortillas, one at a time; cook 1 to 2 minutes, turning once, until crisp and lightly browned. Drain on paper towels; cover to keep warm.
  • 3
    In small saucepan, heat refried beans over medium heat until warm, about 5 minutes.
  • 4
    Meanwhile, heat same nonstick skillet over medium heat. Break eggs, one at a time, into custard cup or small bowl; carefully slide egg into skillet. Add water. Cover; cook until whites and yolks are firm, not runny.
  • 5
    To serve, spread warm refried beans over crisp tortillas. Top each with 1 fried egg. Garnish with pico de gallo and sliced avocados. Sprinkle with cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    Refried black beans can also be used in this recipe. Purchase them or make your own by draining and rinsing a can of black beans, then mashing the beans with a potato masher.
  • tip 2
    The basic huevos rancheros (“rancher’s eggs”) recipe is a fried egg served on a fried corn tortilla and topped with salsa, but the possibilities are endless. Make this recipe even heartier by adding some crumbled cooked chorizo sausage.


Nutrition Facts are not available for this recipe
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