I made the simplest huevors rancheros over the weekend. The ingredients used are little, but it is packed with flavor. And hey, who wouldn't want to make this after a night full with drinks? Trust me, it was a hard morning to wake up to, but this plate of goodness really kicked me out of the slum.



  • 1 28oz crushed tomatoes
  • 1 15oz black beans
  • Blue Corn Tortilla
  • Chipotle in Adobe sauce (I used 2)
  • Eggs (I used 2)
  • Salt and Pepper
  • 1/4 cup of honey
  • 1.3 cups of water
  • 1 clove of garlic
  • Cilantro for garnish.

The black beans are rinsed before heating. This step is optional. I didn't want too much starch so I reconstituted fresh water. The beans are heated up with 1 grated garlic, 2 teaspoons of salt, 2 teaspoons of cumin, 2 cracked black pepper, and then 1/3 cup of water was added with the heat turned off.

The ranchero sauce was made with 1 can of crushed tomatoes and 2 chipotle peppers. If it's too spicy, just use one and remove the seeds. I added about a 1/4 cup of honey and 1 cup of water to thin out the sauce as well as mellowing out the spice. 1 tablespoon of cumin was added with 1 tablespoon of salt. Feel free to add more honey and water to your liking (or another pepper if you want it spicier).

The egg was cooked for 2 minutes on medium high with 1 tablespoon of olive oil. I didn't add any salt since it's already on the chips, beans and sauce.

Start layering your plate. My combo was chips, beans, sauce, egg, sauce, and topped with a Louisiana green sauce. Cilantro was plucked and sprinkled as a garnish plus more on the side. If available, I would recommend adding queso fresco and avocado (WHICH I HAD AND FORGOT TO ADD).

Watch the full video here: