It seems like a lot of my most-loved breakfast recipes are on the sweeter side, but here’s a secret. My ultimate favorite? Huevos rancheros. There is just something about an over-easy egg yolk and spiced beans with crispy tortillas. I have yet to meet a variation I don’t enjoy. Here’s a fun one to try out that’s a little bit sweet and a little bit savory. You will love these huevos rancheros with mango corn salsa.
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What You’ll Need to Get Started
First, gather your ingredients from around your kitchen. Here’s everything you’ll need to make these huevos rancheros, mango corn salsa, and homemade tortillas. Then make sure you have all the equipment and tools ready to go.
- Pantry: White whole wheat flour, cornmeal, vegetable oil, black beans
- Spices: Salt, garlic powder, smoked paprika, chili powder, ground coriander
- Produce: Mango, corn, lime (or lime juice), onion
- Fridge: Eggs
- Supplies: Cast iron pan, medium saucepan, mixing bowls, spatula, silicone spoon or spatula, rolling pin, and measuring cups and spoons.
How to Make Homemade Cornmeal-Flour Tortillas
I’ll admit, I was a little intimidated the first time I made homemade tortillas, but once I realized how simple it is, there is no turning back! Sure you can use store-bought ones for this recipe, but if you have the time, why not try to make them yourself?
Plus, it’s kind of fun to combine flour and corn, making a tortilla that is both sweet and light. To get started you will mix the dry ingredients in a medium bowl, whisking together the white whole wheat flour, cornmeal, and salt.
Then add in the oil and mix that in. Slowly add in water, kneading as you go, until the a dough forms. It should be just sticky enough that it all holds itself together in one big ball. But it should not be so sticky that the dough covers your hands.
Leave the ball in the mixing bowl and cover with a tea towel for about twenty minutes to rest. This will make the dough hold its shape better and be easier to roll out, due to gluten production.
Once rested, transfer the dough ball to a cleaned surface. You shouldn’t need to flour it, but feel free to add a small dusting if it makes you more comfortable. Cut the ball into six equal pieces. I just eyeballed it, but you can use a kitchen scale to get more exact.
Roll each piece into a small ball, and then flatten into a disk with your hands. Using a rolling pin, roll out each disc to be a flat circle, about 6-inches in diameter. Stack these on a plate and set aside while you finish rolling the rest.
These tortillas are cooked twice: first pan-fried to make them soft and pliable, and then baked to make them crispy. You’ll need to preheat the oven to 400F, and I suggest doing that before you start frying them to give it time to heat up.
To cook them the first time, spread a small amount of oil in a cast iron skillet on medium heat. Once it’s hot, add the first tortilla. Cook for about 1-2 minutes, until medium-sized bubbles form on the surface. Then flip and cook another 30 seconds-1 minute, until dried out and browned in spots. Repeat until all six are cooked.
Line a baking sheet with foil, and place all six tortillas on it, spread out as much as you can. If there’s a little overlap, it’s okay. Drizzle with oil, and then use your hands or a pastry brush to coat on both sides, and season with salt. Bake these for 5-7 minutes, until they are crispy and browned.
Make Huevos Rancheros with Mango Corn Salsa
You can start making the salsa and bean filling while the tortilla dough is resting. Although this recipe involves multiple moving pieces at once, it takes advantage of natural downtime. It will keep you moving for sure, but not stressed!
To start the salsa, add the onions into a medium mixing bowl and cover with the lime juice. Season with a pinch of salt, and then stir to coat all the onions pieces, making sure to break up any stuck together. Letting the onions soak in the lime juice will make the flavor less harsh. You can use any type of onion here, but I suggest something sweet, like a vidalia.
The rest of the onions will be cooked with the beans. In a medium saucepan, heat a drizzle of oil on medium-high. Then you’ll add in the onions and a pinch of salt. Cook these for a few minutes, until they start to get soft and translucent, and just begin browning on the edges.
The black beans are next. Add them into the saucepan with about 1/4 cup of water and stir it all up. Lower the heat to medium-low, and let this cook for about 10 minutes. Use your silicone spoon or spatula to mash the beans gently, once they begin to soften.
Meanwhile, you can go back to the salsa. To the bowl with the onions and lime juice, you’ll add in the corn and mango. Add a dash more salt, to taste, and then mix it all up. This can sit and marinate for a bit, and you’ll just want to give it a stir every couple minutes.
Back to the beans, at this point, most of the water should have cooked off. Add in some more and let these beans get really soft and mushy. Throw in the spices and stir everything together, smashing the beans a bit more as needed. When all the water cooks off, turn off the heat.
As a last step before serving, you can fry up the eggs. Always wait to do this until everything else is really close to done. No one enjoys cold eggs. Crack them into a hot pan with enough oil that they won’t stick, and season them with salt and pepper.
It’s totally okay if they run into each other, or you don’t flip them gracefully. Huevos rancheros isn’t known for being the most gorgeous breakfast. But it’s still super delicious! Once the egg whites are opaque and solid, give each egg a quick flip. I like mine over easy, so I only cook the second side for about a minute or less. However, you can cook yours longer if you prefer a harder yolk.
On two plates, start creating a stack. Place one crispy tortilla, and smother it with some beans. Then add another tortilla and more beans. Finally, the third tortilla, even more beans. Top with the fried eggs and smother in the sweet mango corn salsa.
Over easy eggs, spiced beans, crispy tortillas, and mango-corn salsa — You have got to try these huevos rancheros!
How to Serve Huevos Rancheros
Enjoy these immediately. They don’t keep well, especially the eggs. However, you can make some pieces ahead of time. The beans and salsa, once prepared can be stored in the fridge for 2-3 days. The tortillas can be rolled out and fried up to a week in advance, but should be baked just before serving.
If you are looking to celebrate Cinco de Mayo this weekend, this is the perfect dish to make for brunch. Serve it with Sweet and Spicy Palomas, for a traditional-style treat. If you are looking for something light and bubbly, pair it with Dragon Fruit and Raspberry Sangria.
For a savory side, try Vegan Lentil-Pecan Breakfast Sausage. It has a sweet bite that will complement your huevos rancheros nicely. If you are looking for a sweeter side, try a quick and easy apple crisp for two.
Use Up Extra Ingredients
If you have leftover corn and cornmeal, you will definitely want to try Sweet Corn Fritters with Bourbon-Maple Syrup. These make an excellent snack or side! White whole wheat flour can be used in plenty of baking recipes, but my favorite is Brown Butter Banana Bread. With extra black beans, whip up a batch of Rocky Road Black Bean Brownies.
Huevos Rancheros with Mango-Corn Salsa
Flour & Cornmeal Tortillas
- 3/4 Cup White Whole Wheat Flour
- 1/3 Cup Cornmeal
- 1/4 tsp Salt
- 2 Tbsp Vegetable Oil
- 1/4 Cup Water
- 1/4 Cup Onion diced
- 1 14oz Can Black Beans drained and rinsed
- 1/2 tsp Garlic Powder
- 1/4 tsp Smoked Paprika
- 1/4 tsp Chili Powder
- 1 pinch Ground Coriander
- 4 Eggs
- 1/4 Cup Onion diced
- 2 Tbsp Lime Juice
- 3/4 Cup Corn drained if canned, or cooked if fresh or frozen
- 1 Mango diced
- Start the tortillas: In a medium mixing bowl, whisk together the flour, cornmeal and salt. Add in the oil and stir. Then slowly add water and knead until a dough forms. You've added enough water once the dough sticks together into a single ball without crumbling. Set aside, and let rest for 20 minutes.
- Begin the salsa: In a second medium bowl, and the onions and lime juice for the salsa. Stir until combined, and let marinate for 15-20 minutes, stirring every few minutes.
- Start the beans: Add a drizzle of oil to a medium saucepan, and heat over medium-high. Add in the rest of the onions, and season with a pinch of salt. Cook for 2-3 minutes until they are translucent and just starting to brown on the edges.
- Add the beans and 1/4 cup of water to the saucepan. Stir occasionally, smashing the beans gently with a spoon or spatula as they soften.
- Meanwhile, preheat the oven to 400F, and begin to roll out the tortillas. Divide the rested dough into six equal-sized pieces. Roll each into a ball and squish into a disk. Then roll out into a thin 6-inch diameter circle. Repeat with the rest of the dough.
- When the liquid has cooked off the beans, add another 1/4 cup of water and the spices. Stir to combine, and heat until bubbling. Then reduce to heat to low, and allow everything to soften for 7-10 minutes, until the water has cooked off. Turn of the heat and season with salt to taste.
- In a cast iron pan, heat a drizzle of oil until hot. Place one tortilla in the pan, and cook 1-2 minutes until it is dried out, and you start seeing medium air bubbles. Flip the tortilla, and cook additional 30 seconds to 1 minute until browned in spots.
- Add the mango and corn to the bowl with the marinating onions. Stir to combine, and set aside.
- Line a baking sheet with foil. Spread the cooked tortillas on the baking sheet, and drizzle with oil. Flip and spread the oil, coating the tortillas, and add a pinch of salt to each one. Bake for 5-7 minutes, until crispy.
- Cook the eggs: Meanwhile add more oil to the cast iron pan or another frying pan, and heat on medium until hot. Crack the four eggs into the pan and season with a pinch of salt and pepper on each. Let cook 3-4 minutes, until the whites have set. Then flip and cook an additional 30 seconds.
- On two plates, begin stacking. Place a crispy tortilla on the plate, and spread a spoonful of beans. Add another tortilla and more beans. Then a third tortilla and beans. On top, add two fried eggs. Then smother in the mango-corn salsa. Serve immediately.
- This portion size is intended to be a full meal for two. However, you can make more or fewer eggs to adjust to a different-sized group if needed.
- Over-easy eggs work the best here, but if you prefer them more done, you can cook them longer after flipping.
- Marinating the onions will help reduce raw onion flavor. If you'd rather have a sharper salsa, you can skip this step, and mix all the salsa ingredients together.
- This is a super versatile recipe. You can add more spice or vegetables to the beans, use a different salsa, use store-bought tortillas, or make any other adjustments you'd like.
- Make ahead tip: The tortillas can be fried up to a week in advance, but should be baked just before serving. The beans and salsa can be prepared and stored in the fridge for 2-3 days. Reheat the beans in a saucepan until warm, adding a little water if needed.
- Make this gluten-free: Use store-bought gluten free corn tortillas.