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Huevos Rancheros with Mango-Corn Salsa

A fresh and fun twist on the traditional classic fried egg and tortilla breakfast, this version features a sweet mango and corn salsa.
Course Breakfast, Brunch
Cuisine American, Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Servings 2 People
Calories 801kcal

Ingredients

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

Heuvos Rancheros

  • 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

Mango-Corn Salsa

  • 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

Instructions

  • 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.

Notes

  • 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.