Huevos Rancheros with Black Beans and Homemade Salsa Verde

Anya Hoffman

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Makes 4 servings

1 pound tomatillos (about 8-10), husked and rinsed

4 large garlic cloves, peeled ½ bunch cilantro, roughly chopped

½ teaspoon salt

½ small white onion, finely chopped and rinsed under cool water

2 (14-ounce) cans black beans, drained and rinsed

4 large eggs

8 small corn tortillas, warmed

1 avocado, sliced

2 scallions, thinly sliced

With the quick-cooking tomatillo salsa prepared ahead of time, this smoky, flavorful dish comes together in minutes. For a spicier salsa, don’t remove the jalapeño seeds before broiling.


1. To make the salsa, preheat the broiler and place a rack 4 inches below it. Put tomatillos and jalapeño halves on a rimmed baking sheet and broil until they begin to blacken and soften, about 5 minutes. Turn the halves over, add garlic cloves to the pan, and repeat.

2. Remove from the oven and cool before transferring the contents of the baking sheet, including the tomatillo juices, to a blender. Add the cilantro, ½ teaspoon salt, and ½ cup water and blend to a coarse puree. Spoon into a bowl. Add onions and stir to combine.

3. In a large skillet, combine the black beans and 1 cup tomatillo salsa over medium heat and bring to a simmer.

4. Using the back of a spoon, make four wells in the bean mixture. Crack an egg into a bowl and gently slide it into one well. Repeat with the remaining eggs. Season with salt and pepper.

5. Cover skillet and cook 3-5 minutes, until whites are set but yolks are still runny.
Serve on tortillas with sliced avocado, scallions, and additional salsa, if desired.

Per Serving:

Calories: 491

Carbohydrates: 60 g

Fat: 17 g

Protein: 25 g

Fiber: 22 g

Active Time:

15 minutes

Total Time:

20 minutes