Huevos Rancheros Nests

Active time: 15 minutes Total time: 30 minutes

Tortillas make the perfect nests to hold beans and eggs in this clever spin on the much-loved Mexican breakfast. Making your own refried beans takes just minutes, and you’ll cut out a lot of the sodium and fat typically found in canned versions.

Huevos Rancheros Nests

Ingredients

• 1 1/2 tbsp olive oil
• 1 yellow onion, diced
• 1 1/4 tsp ground cumin
• 1 medium garlic clove, minced
• 1 (15-ounce/425g) can no salt added black beans, drained and rinsed
• 4 (6-inch/15-cm) corn tortillas
• 4 large eggs
• 1/4 cup (57g) tomato or tomatillo salsa
• 1/4 cup (28g) cotija cheese, crumbled 
• 2 green onions, chopped

Directions

Preheat oven to 375°F (190ºC). Spray four 10-ounce (295ml) oven-safe ramekins with cooking spray and place on a small baking sheet. Wrap tortillas in plastic wrap (or use the bag they came in) and microwave until pliable, 25 seconds. (Alternatively, heat the tortillas over medium heat in a nonstick pan.) Brush both sides of the tortillas with 1 1/2 tsp of oil and gently push the tortillas into the ramekins (the tortilla will overlap on itself in places, this is fine); set aside.

Heat the remaining tbsp of oil in a medium sauté pan over medium heat. Add onion and sauté until lightly browned, 3 minutes. Add garlic and cumin and cook until fragrant, 20 seconds. Add the beans and 3/4 cup water, mash with a potato masher and simmer, stirring occasionally, until thickened, 3 minutes.

Spoon the beans into the tortilla shells. Crack an egg into each ramekin, spoon the salsa over the eggs, and sprinkle with cheese and green onions. Bake the ramekins until the egg white and top of the yolks are set, 12–15 minutes for runny yolks, 20 minutes for yolks that are nearly set; serve immediately.

Serves: 4 | Serving Size: 1 ramekin (1 tortilla, 1/4 cup beans, 1 egg, 1 tbsp salsa, 1 tbsp cotija)

Nutrition (per serving): Calories: 324; Total Fat: 14g; Saturated Fat: 4g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 2g; Cholesterol: 194mg; Sodium: 296mg; Carbohydrate: 34g; Dietary Fiber: 8g; Sugar: 4g; Protein: 16g

Originally published April 18, 2019; Updated January 2026

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