Plate of Muir Glen Fire Roasted Diced Tomatoes huevos rancheros topped with an egg and garnished with cotija cheese and cilantro.

Fire Roasted Tomato Huevos Rancheros

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35 Minutes Prep
35 Minutes Total

This classic breakfast of oven-crisped tortillas, refried beans and eggs is topped with a homemade fire roasted tomato ranchero sauce.

Ingredient List

  • Sauce:
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  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained Small check mark in a circle icon
  • 2 chipotle chiles in adobo sauce (from 7-oz can), chopped Small check mark in a circle icon
  • 1 cup diced white onion Small check mark in a circle icon
  • 1 medium jalapeño chile, chopped (about 1/4 cup) Small check mark in a circle icon
  • 1 clove garlic, chopped Small check mark in a circle icon
  • 1/4 cup chopped fresh cilantro Small check mark in a circle icon
  • 1/2 teaspoon kosher or fine sea salt Small check mark in a circle icon
  • 1 teaspoon grapeseed oil Small check mark in a circle icon
  • Beans:
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  • 1 teaspoon grapeseed oil Small check mark in a circle icon
  • 1/4 cup diced seeded poblano chile Small check mark in a circle icon
  • 1/4 cup diced white onion Small check mark in a circle icon
  • 1 cup refried beans (from 16-oz can) Small check mark in a circle icon
  • Tortillas:
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  • 1 teaspoon grapeseed oil Small check mark in a circle icon
  • 1/4 teaspoon kosher or fine sea salt Small check mark in a circle icon
  • 4 corn tortillas (6 inch) Small check mark in a circle icon
  • Eggs:
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  • 2 tablespoons grapeseed oil Small check mark in a circle icon
  • 4 eggs Small check mark in a circle icon
  • 1/4 teaspoon kosher or fine sea salt Small check mark in a circle icon
  • 1/4 cup crumbled Cotija cheese Small check mark in a circle icon
  • 1 tablespoon fresh cilantro leaves, if desired Small check mark in a circle icon

Preparation

  1. Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
  2. Add all Sauce ingredients except oil to blender. Cover and blend until smooth. In 2-quart saucepan, heat 1 teaspoon oil over medium heat. Add sauce; heat to simmering. Reduce heat to low; cover and cook 10 minutes, stirring occasionally.
  3. In 1-quart saucepan, heat 1 teaspoon oil over medium heat. Add poblano chile and 1/4 cup white onion; cook 3 minutes. Stir in beans; reduce heat to low, and cover. Cook 4 to 6 minutes, stirring occasionally, until beans are heated through.
  4. Using 1 teaspoon oil and 1/4 teaspoon salt, brush both sides of each tortilla with oil, and sprinkle with salt. Place tortillas on pan; bake about 5 minutes or until edges are crispy.
  5. Meanwhile, in 12-inch skillet, heat 2 tablespoons oil over medium-high heat. Break egg into custard cup; carefully slide into skillet from custard cup. Repeat with other eggs. Immediately reduce heat to low. Season eggs with remaining 1/4 teaspoon salt; cook 4 to 5 minutes, spooning oil over eggs, until yolks are set.
  6. Divide bean mixture among tortillas; top each with egg, 1/4 cup of the sauce and Cotija cheese. Garnish with cilantro.

Tips

  • This classic breakfast of oven-crisped tortillas, refried beans and eggs is topped with a homemade fire roasted tomato ranchero sauce. Add diced avocado for a fresh topping.
  • Refrigerate leftover sauce up to 3 days. The sauce can be used as a salsa, taco topping or as a sauce for a burrito bowl.

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