Huevos rancheros are the most perfect vegetarian meal. There, I said it. Huevos rancheros (or rancher’s eggs) are a typical breakfast served at Mexican farms, featuring corn tortillas and fried eggs topped with plenty of warmed salsa.
They’re the answer any time I’m craving extra protein or a super hearty, quick meal. I can’t resist them on a brunch menu, either. I’ve been perfecting my huevos rancheros at home, so I’m excited to share this recipe with you!
Beans are often a component, and I bulk up my version with lighter “refried” black beans. Then, I coax extra flavor out of my fried eggs by cooking them in a generous drizzle of olive oil, which produces irresistibly crisp edges.
When tomatoes are in season, I top my huevos with pico de gallo in addition to salsa, for extra-fresh flavor. It’s definitely worth the effort if you have access to great tomatoes.
Watch How to Make Huevos Rancheros
Usually, I whip up huevos rancheros when it’s just me and my dog, Cookie, at home. This time, we had company in the form of a cool new product called Google Home. I’m always looking to simplify and streamline my life and work, so I was excited when Google asked me to try it out.
Google Home is my new kitchen assistant, basically. It’s a small, sleek speaker that responds with an impressively human-like voice every time I say, “Ok Google,” or “Hey Google.” I can ask Google Home to set a timer (or multiple timers) for me—is it just me, or are your hands always messy when you go to set a timer?
I can ask it to add ingredients to my shopping list, or to walk me through a recipe. “Hey Google, let’s make banana bread.” When cooking questions come up, I just ask for the answer. “Hey Google, how many tablespoons are in 1/4 cup?”
My new assistant is gracious and on-call 24/7. It will turn down the temperature of my home, via my Nest thermostat, and play music on command. I can ask it for tomorrow’s forecast and itinerary as I’m making dinner.
I’m only beginning to learn its many uses, but it’s already a game changer. Instead of opening up tabs and apps to get something done, I just ask out loud. The future is now! I’ll be showing off my new Google Home on Instagram Stories today if you’d like to see what I’m talking about (we’re @cookieandkate), and you can get one here.
Please let me know how this recipe turns out for you in the comments! I’m always so eager for your feedback.
Craving more hearty eggs dishes with Mexican flavors? Check out these recipes on Cookie and Kate:
- Austin-Style Migas
- Breakfast Quesadillas
- Simple Breakfast Tostadas
- Chilaquiles Rojos or Chilaquiles Verdes
- Vegetarian Breakfast Burritos
Fresh Huevos Rancheros
- Author:
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
This classic huevos rancheros recipe features fresh pico de gallo on top. Huevos rancheros is a vegetarian Mexican breakfast with eggs, tortillas and salsa. Recipe yields 4 hearty but modest servings of one tortilla and egg each, so multiply the recipe if necessary.
Ingredients
Pico de gallo*
- 2 medium ripe tomatoes, chopped (about 1 ½ cups)
- ¼ cup finely chopped white onion
- ¼ cup chopped fresh cilantro
- 2 tablespoons lime juice (about 1 medium lime)
- ¼ teaspoon fine-grain sea salt
Refried beans
- 2 teaspoons extra-virgin olive oil
- ¼ cup finely chopped white onion
- ¼ teaspoon fine-grain sea salt
- 1 teaspoon ground cumin
- 1 can (15 ounces) black beans or pinto beans, rinsed and drained, or 1 ½ cups cooked beans
- ¼ cup water
- Freshly ground black pepper, to taste
- ½ teaspoon lime juice
Everything else
- 1 ½ cups (12 ounces) of your favorite red salsa, either homemade or jarred
- 4 teaspoons extra-virgin olive oil, divided
- 4 eggs
- 4 corn tortillas
- ½ cup shredded Monterey Jack cheese (optional)
- Freshly ground black pepper
- Optional garnishes: Crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro and/or hot sauce
Instructions
- To prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combine, then set the bowl aside for later.
- To cook the beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.
- Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened.
- Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
- Meanwhile, warm the salsa. Pour the salsa into a medium saucepan over medium heat. Bring the salsa to a simmer, stirring occasionally, and then reduce the heat to low until you’re ready to serve. (Or, warm the salsa in a bowl in the microwave—it won’t condense as much but it’ll work!)
- In a small skillet over medium heat, warm each tortilla individually, flipping as necessary. Spread the black bean mixture over each tortilla and place each tortilla on an individual plate. If using Jack cheese, sprinkle it over the tortillas. Set aside.
- To fry the eggs: In the same skillet over medium heat, pour in 1 teaspoon olive oil and wait until it’s shimmering. Carefully crack an egg and pour it into the skillet without breaking the yolk. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set and the yolk is cooked to your preferred level of doneness. Place the fried egg on top of a prepared tortilla and repeat with the remaining eggs.
- Spoon about one-fourth of the warmed salsa across each dish, avoiding the egg yolk. Use a slotted spoon or fork to do the same with the pico de gallo, leaving the messy tomato juices behind. Sprinkle with freshly ground black pepper and add any additional garnishes you might like.
- Serve immediately. If you don’t use up all of your beans, leftovers are a great dip for tortilla chips.
Notes
Make it dairy free: Omit the cheese!
▸ Nutrition Information
This post was created in partnership with Google Home and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Nova
I LOVE huevos rancheros. Mine end up a little different every time depending what we have lying around. Sometimes we add (cooked) frozen hash browns, fruity salsa, or vegetarian chorizo (husband’s favorite!). I really prefer it with avocado and cilantro. We don’t usually have tortillas, so often make it over tortilla chips.
Kate
So many great variations! You really can’t go wrong with huevos rancheros. :)
Julia
Made this Huevos Rancheros for the first time, and am so pleased with how it came out. Super easy to make with lots of delicious flavor! Boyfriend said that this was restaurant quality . Will be making again!
★★★★★
Kelli @ Hungry Hobby
I think I need an assistant and a way to get my fried eggs to look like that!
Kate
Haha! We can all use some assistance, right? You can see how I cooked those eggs in step 7 up there. :)
Crispin
When tomatoes are not in season the only suitable tomato I have found in the Campari tomato. It actually tastes like a tomato something other tomatoes in the off-season do not.
★★★★
Kate
Great tip, Crispin. I’ll have to search for those!
Jeff
That has been my fallback tomato for years. My club warehouse always has then in 2lb boxes for slightly more than the supermarket gets for a 1 lb box. In a pinch you can get a passable pico de gallo starting with a can of Rotel, which comes in several variants.
★★★★★
Victoria
My fiance and I don’t like eggs….I was thinking, could the eggs be substituted with pieces of roasted tofu? If so, what kind of seasoning would you use on the tofu to complement the salsa etc. Thanks! Look forward to your book and use your recipes all the time!
Kate
Hi Victoria! So, you could just skip the eggs and add avocado for some extra richness. You could also double the beans for even more protein. Or, cubes of baked tofu sounds interesting—I would probably toss it in some chili powder and cumin before roasting. Here’s my crispy baked tofu recipe!
Nicole
We pre-ordered your book a few days ago – we don’t purchase many books, and even fewer cookbooks, but your recipes have been great for both me and my husband. He’s even starting to cook more with your recipes! Last night, he suggested we buy it for all the couples we know getting married this summer so we’re going to get it from our local bookstore as soon as it’s out (the first wedding is in a few weeks). Thanks for such a great site and we can’t wait for the book!
Kate
Oh, what a great idea, Nicole! I hope you and your friends love the book. Let me know which recipes you try and love, okay?
Alfredo Garcia
I love the idea of topping off huevos rancheros with pico de gallo, definitely trying this out next time I make them.
★★★★★
Kate
I hope you do!
Lisa McInnis
I’ve never met a grape tomato I didn’t like! The recipe is making me hungry – I will try today. Thanks Kate!
Lisa Mc
Kate
Thanks, Lisa! How did it go?
Lisa McInnis
Hi Kate
I like this recipe – very tasty. I used a vidalia onion and a little extra cumin and it worked out great. I have pre-ordered my cookbook so looking forward to trying your salsa recipe!.
Sharnette
Like promised, I made this for mother’s day breakfast for my aunt and cousins and they loved it. We are a Jamaican family and This was really new for them. Thanks for a great recipe.
Kate
I’m so glad it was a hit, Sharnette!
Deborah @ The Harvest Kitchen
Gorgeous Huevos Rancheros! It’s one of my favorite breakfasts to make, and I especially love it for dinner. Can’t wait to make this!!
Kate
Thank you, Deborah! Let me know how it goes!
María
Huevos rancheros + pico de gallo! This recipe couldn’t be more mexican jajjaja. This recipe is the perfect start up for my weekend. Thanks!
★★★★
Kate
Hahah! I’m so glad I hit the mark with this one, María!
Sierra
This was amazing! And I was even missing cilantro, onion and cheese. Can’t wait to try it with all the ingredients, but it’s one of those recipes that is super adaptable.
★★★★★
Kate
I’m glad your version worked out, Sierra!
Prachi
Tried this recipe for dinner and loved it, its yum and fast and can totally be made low carb by skipping the tortillas!
★★★★
Kate
Thanks, Prachi!
Julie
Hi Kate! We love your recipes and my husband is usually a pretty picky eater! We ate a ton of your soups throughout the winter. Now that its summer, we’d love to cook outside more. Any recipes you can share for the grill would be SO SO appreciated.
Thanks for all you do!
Kate
Thanks, Julie! I’ve added it to my list.
Kate
I’ve just tried this recipe, the first time I have had huevos rancheros. Simply one of the greatest foods I have ever tasted. Thank you.
Kate
Hooray! Thanks, Kate! I’m so glad you enjoyed these.
Eve
I kept passing over this recipe when browsing because I already have a favorite version of this with tomatillo salsa, but now that I tried these I’m just going to have to do double time on the huevos rancheros! I didn’t even use any cheese or avocado and I was sold on the first bite! I gently microwaved homemade garlicky tomato salsa to save washing a pan, made the pico with grape tomatoes and green onions, and stacked the bean spread tortillas on top of each other, 2 to a plate. Delicious.
★★★★★
Kate
Haha! Looks like you have two go-to huevos rancheros recipes now. :)
James Harkins
Started from this recipe (thanks!) but with additions.
Did the beans from dried in the InstantPot before transferring to a pot for refrying. While refrying, I added some cayenne pepper & some chilli sauce (standard tabletop bottle). Best refried beans ever!
I also added some diced chorizo, streaky bacon thin strips all fried with leftover onion.
I added all the optional extras!!
Kate
Awesome! Your version sounds great, James.
Anna Schlaht
Let me preface this by saying that I’m not a good cook. My husband usually does the work and leaves me with the dishes (hehe). But since I went vegetarian, my husband has asked me to start cooking since he doesn’t know what to make that’s meatless.
After several botched attempts at meals, I decided to stick to the recipes and made this last night. The refried beans not only turned out delicious (seriously need to make these more often), the eggs were so good, and my husband was impressed. I left the cilantro out of the pico and replaced it with a freshly diced jalapeno , which gave it some nice heat. But wow! Absolutely delicious, and definitely a family favorite for us now.
Thank you for this incredible recipe!
★★★★★
Kate
You’re welcome, Anna! I hope your subsequential attempts at vegetarian cooking go just as well. :)
Jennifer T. Driskill
Looks yummy! I am going to try this for sure. Can you tell me, Which one is the healthy cookware sets ceramic cookware or traditional cookware?
Kate
Hi, sorry for the slow response! Stainless steel is safe, as is cast iron. I haven’t tried ceramic cookware yet because I haven’t found any with great reviews.
Jennifer T. Driskill
Looks Delicious!! Thanks for sharing this recipe.
★★★★★
Michelle
I LOVED this!! I added a chopped jalapeno to the pico and left off the salsa completely, because for one I didn’t have any and also I thought the pico was enough! Used the optional avocado and feta :) So delicious! Found this on Bigoven.com :)
★★★★★
Kate
Sounds wonderful! Thank you, Michelle for your comment and review.
Rosalie
We tried this today and it was yummy… as are a lot of your recipes!! Thank you I look forward to cooking your recipes a lot!!
Kate
Thank you!
Kathy
The first time making (or even eating) huevos rancheros! This was so delicious and was a great hit with my husband and adult son (who are normally meat lovers!). I’m enjoying discovering new vegetarian recipes on your website.
★★★★
Kate
Wonderful, Kathy! I love that.
PAM
Absolutely fabulous! Used campari tomatoes (Costco) for the pico de gallo, loved the warm salsa contrasted with the cool pico. The beans were unbelievably good. I usually use garlic in them but no more! They are superior this way! Had avocado and more cilantro to garnish. My husband had two and then a third without the egg!!!! Made this for brunch today and already making a mental note to have one day for Upside Down Dinner (breakfast for dinner). Your recipes NEVER need any adjusting, Kate. Perfect as always and your photography makes them irresistible!!
★★★★★
Kate
Thank you, Pam!
Pallavi Bharadwaj
Google home or not this recipe totally rocks! I saw it on your insta y’day and my mouth watered. I am a sucker for Mexican food and veggie dishes/recipes are so hard to find. I had some left over beans, three tortillas shells and left over Indian version of pico de gayo from last night’s dinner. I had these for lunch just now with all the toppings and left over scrambled eggs from b’fast (can’t handle the runny yolk) with a few squirts of Cholula. So delicious! Thanks so much!
Kate
Thank you!
Michelle G.
I made these for dinner last week and the were so good! The only change I made was to heat up the salsa in the microwave because I didn’t want to dirty another pot. I especially liked the beans and will probably make them that way next time we have tacos! :D
★★★★★
Kate
Thank you, Michelle for sharing! I appreciate your review.
John DeHuff
Excellent. Late breakfast, early lunch (brunch) on Memorial Day weekend. Lots of flavors, very healthy, outstanding!
★★★★★
Kate
Thank you, John!
Maggie Unzueta
It looks delicious. My mouth is watering.
Kate
I’m glad your mouth is watering! I hope it’s still watering when you try it. :)
Taija Haller
This has become our go-to breakfast-for-dinner meal that we can cook without much planning ahead, since we keep so many of the ingredients on hand. It’s perfect for those nights I feel too overwhelmed to figure out what to make!
★★★★★
Kate
You are on a roll, Taija! I love it. Thanks for another review.
Nick Lucido
Hey Kate ,
Another great recipe as usual, thanks for doing what you do I love your website.
Kate
Thank you, Nick!
Kimberlee
I LOVE this recipe, I made it over the summer and used feta cheese but tomorrow I am going to use the catija and can’t wait! Thank you for sharing this recipe with us :) my sister loves it as well and says “it’s one of the best things she’s ever eaten”.
★★★★★
Kate
Thank you, Kimberlee! I appreciate your review and happy you loved it.
Martyna
I have just done it and it came out great!
Only i used basil instead of cilantro as i am not big fan.
★★★★★
Kate
Thanks for sharing, Martyna!
Gloria Peters
Hi, I’m originally from Guadalajara, Jalisco Mexico, where Tequila is distilled, home of the Mariachi, Balet Folklorico and traditional Mexican food. I have never made salsa ranchera with pico de gallo before. Pico de gallo is a cold salsa for tacos. We tried your version of using pico de gallo for huevos rancheros. We didn’t like it. Traditional salsa ranchera is made for each person 1 peeled roasted long green chili, 3 roasted tomatoes, sauteed onions, sauteed garlic and salt. We cook the ingredients together until the tomatoes break down into a salsa. We fry two tortillas into hard tostadas. We fry our eggs Spanish style – heated oil in low heat, as the egg solidifies we spoon the hot oil over the eggs to cook from above, but leave the yolk runny. We lay the eggs on the tostadas and heat salsa over the eggs. Serve with refried beans, Spanish rice and heated tortillas.
Kate
I’m sorry you didn’t love it, but thanks so much for sharing your experience! I try to keep recipes as authentic as I can. Again, thanks for sharing!
Justin Beck
Thank you, Mine was a little simple but had some great imported Mexican salsa. I inhaled it..where did it go?
★★★★★
Rajinder Singh
Your cooking is great. This look delicious and easy to make. Thanks for sharing.
★★★★★
Kate
You’re welcome, Rajinder!
Gina
I recently made these for the second time and would like to share what I did with the leftover ingredients two days later. I’m out of eggs, so I thawed out the bag of your enchilada sauce that I had in my freezer because I always make double batches of it. Then I layered the sauce, corn tortillas, and leftover refried beans with Monterey Jack cheese, several layers high, in a 9 by 9 pan. I finished it with a final layer of cheese and sauce and baked for fifteen minutes at 400. I served the leftover pico on the side. Delicious, and could not have been easier.
★★★★★
Tara
OMG this was AMAZING! Restaurant quality, fresh, tasty! Probably the best breakfast I’ve ever made. I will be making this for dinner sometime soon! YUM!
★★★★★
Noemi
My husband loves Mexican food! I’ll prepare it for him. Also, I find the nutrition fact chart very useful! Thanks :)
★★★★★
Kate
I’m happy to hear that, Noemi!
Melas
This was so good. Believe it or not I’ve never had it before! The recipe was perfect. My husband, son and I loved it. Unfortunately picky daughter didn’t , but more for the rest of us. Thanks for the great recipe. I use your site often.
★★★★★
Walt Caudle
Kate, I was so excited to try this recipe, but when I saw the sodium count I realized there was no way. I have CKD and am on a low sodium diet. Any suggestions on how I can make it more sodium friendly?
Kate
Hi Walt! You could definitely reduce the sodium content in this recipe, though I’m not sure exactly where the sodium content would land with these suggestions. Use no-sodium-added beans, and reduce the amounts of salt provided as much as you need to. Don’t add salty cheeses like feta, or hot sauce. If you can make your own salsa with no-salt-added tomatoes and minimal salt, that would give you full control over the recipe (here’s my easy salsa recipe).
I hope this helps! Generally speaking, nutrition information for recipes is a best estimate. For entirely accurate results, I’d suggest using an online calculator and inputting your exact brands of ingredients used and amounts of salt added.
Liz
I made this today and WOW! Excellent!! I never made my own refried beans and what a difference, from now in that is how I will eat them. This was a wonderful recipe, thank you for sharing and all the detailed steps.
★★★★★
Evolve123
Hi Kate,
Thank you for this great recipe. Me and my family really enjoyed it! as someone who has a chronic gastrointestinal condition, I am especially conscious about what I eat, and greatly appreciate your nutrition calculator. Could you kindly share what online service generates the nutrition information?
Thank you.
★★★★★
Kate
Hi! Here is my nutritional disclaimer that has that information https://cookieandkate.com/nutrition-disclaimer/
EVOLVE123
Thank you so much! I appreciate the info.
Joy
Oh, my goodness! I was so not into another boring breakfast, and Then I found your recipe. What a nice change, easy to make, and so very delicious! Thank you!
★★★★★
Larry J Paden
Total fat appears to be misadded: 12.1, rather than 13.1.
martha pahler
Just made this. It was really tasty. My husband loved it!!
★★★★★
Maria Linkugel
I love all Cookie and Kate recipes but this one has to be close to my favorite. Absolutely delicious!
★★★★★
Marla
Where does the cheese come in in this assempbly? Thanks.
★★★★
Kate
Hi Marla! I’m sorry for the confusion. The Jack cheese is intended to be layered between the beans and the fried egg (though it’d be fine sprinkled on top, too). I’ve updated the recipe for clarity.
Kali
I have never had Huevos Rancheros before, but I had all the ingredients from a recent taco night, so I figured I’d give this a shot for brunch to try something different. It is a very good recipe. Beans were a little bland on their own for my taste, but when married with the gooey egg yolk and warm salsa, they turned out fine. Next time I will cook them in vegetable stock instead to see if I can get more flavor out of them.
★★★★★
Obvious
Eggs are not vegetarian.
Peggy Blair
This turned out great and was so fast and easy using up stuff in my pantry and fridge (a few eggs, half an old jar of Paul Newman salsa, a can of black beans, a tiny chunk of cheddar, half an onion, a smidge of leftover guacamole, and a few little pieces of pita or naan or god knows what!). I broke the yolks but no one noticed cause I folded the fried eggs over. Thanks!
★★★★★
Kate
I’m happy to hear it worked out for you!
Peggy Loo
Absolutely delicious! We used duck eggs. I cooked the beans in bacon fat. Also let the beans burn abit and added some chilli powder for more flavour. thank you xx
★★★★★
Melinda
I made this, delicious and easy! I ate it all then realized I forgot the beans (sitting on the stove!)
I will be making this for family breakfast In Tahoe next week! I will remember the beans!
Thanks!
Melinda
★★★★★
Matthew
This was my first time making Huevos Rancheros and they were so good. Everybody loved them and were wanting seconds! I will definitely make this again and reccomend it to everyone!
★★★★★
Missy
Made these this morning and they are so good!!
★★★★★
Wren
I’ve been intermittent fasting to lose weight, get blood sugar under control, and improve my health overall. Just wanted to let you know that I broke my fast today with this meal for brunch–and it was totally guilt-free and absolutely delicious! Thanks so much! :)
Denyse Maxwell
Tried your recipe tonight – loved it!! The beans were super tasty (I used canned black beans), as was the pico de gallo. I didn’t include any cheese, but I added a store-bought salsa (Simply Nature from Aldi’s) and chunks of fresh avocado. Instead of a fried egg, I made scrambled eggs. It was super yummy!! Thanks. I’ll make this again!!
★★★★★
Fel
Hi Kate,
I usually never leave any comments on the website I use for my cooking but today I am making an exception. We already use lots of your other recipes (like the your vegetarian chili, yum!), but this one must be our favorite.
During our visit to the States (we are from the UK) last Christmas we discovered Mexican food. We never thought we would be able to cook it at home as we had it in the restaurants, but you made it possible for us. We have made this recipe so many times already and I am sure we will keep doing so.
★★★★★
Frannie
So yummy!
★★★★★
Malcolm Macdonald
Super well written recipe!!!! So refreshing, thank you, malcolm
★★★★★
Denise
OMG!! I cannot wait to try this recipe! Huevos rancheros is one of my favorite dishes ever since I first had it at The Good Earth restaurant in the 1980s!!!! Their version had sprouts on top along with with a few other differences that I can’t remember right now! Thank you for the great presentation!!! Oh, technically, anything with egg in it is not vegetarian but who cares!?
Kate
Hi Denise, I’m glad you are excited about this one. There are a lot of differing opinions out there, but eggs can be vegetarian. I think it comes to a matter of choices.
Jess N
I love all things Mexican, I don’t love refried beans. That being said, your version of refried beans was delectable! This meal was delicious but I can’t get over finding beans I actually like! Thanks again for another delicious recipe.
★★★★★
Kate
Thank you for your review, Jess.
Dan
This recipe is so easy and so delicious! Huevos Rancheros are my go-to at weekend brunch so wanted to try making it myself. I had most of the ingredients already and fudged a couple things (ie., no cumin so used Trader Joes chili spice which has cumin and a few other things) and did a soft scramble instead of fried egg. The refried beans are amazing, the hint of lime is perfect. Definitely adding the list of weekend brekkie at home options.
★★★★★
Valdez
This is not huevos rancheros! Huevos rancheros has Ranchero sauce on it. There’s no Ranchero sauce in this recipe.
★
Kate
Hi Valdez, I’m sorry to hear you are disappointed by my recipe. I do my best to keep recipes as authentic as I can, while developing them based on my experience and creative approach as a cook. If you try this one, be sure to let me know what you think.
Meredith Deason
I made this recipe this morning for my husband’s birthday and we all agreed this was one of the most amazing breakfasts ever. Thank you so much for this gift! I ended up frying the tortilla to make it extra special. So delicious!
★★★★★
Kate
I’m delighted you enjoyed it, Meredith!
Matthew Fullenwider
Thanks for the very handsome huevo’s! By the way, I had a lab name Cookie when I was a kid in the 70’s.
★★★★★
Kate
I love that! Thank you for your review, Matthew.
Peter Simpson
This recipe was really delicious, easy to make with crockpot cooked beans, colorful and fun! I added some Siracha drizzle to mine!
★★★★★
Kate
Sounds great! Thank you for sharing, Peter.
yves
Kate, You rock!
another great recipe. had it with fresh made salsa verde and avocado.
and used up some leftover black beans with your refried beans recipe.
thank you so much, supper was a major hit tonight