Huevos Rancheros with Chorizo Refried Beans

I will be the first to admit that I’m not really a breakfast fan. I never really have been. I didn’t eat it much while I was growing up and that bad habit followed me into adulthood. When I do make breakfast it is usually the same ol’ same ol’: eggs, bacon, potatoes and toast. Frankly it was getting a tad bit boring. I felt I need to burst out of my boring breakfast shell a little bit and try something with a little more flavor, something with a little kick, something like these huevos rancheros with chorizo refried beans.

For the record, I know that usually huevos rancheros does not involve chorizo and in its purest form doesn’t even have refried beans. But I felt like shaking things up a bit. It was a little bit of a risk but what can I say, I live on the edge. OK maybe not really, but I do like experimenting in the kitchen and unlike my apple pie (more about that in a couple weeks), this experiment actually turned out really really good. I was eating the chorizo refried mixture by the spoonful as Ryan was taking pictures.

You will notice that this recipe calls for 4 – 8 eggs. Some people like 1 egg on their huevos rancheros and some people like 2. Do what ever suits your fancy.

Huevos Rancheros with Chorizo Refried Beans Recipe

Serves 4 Prep Time: Cook Time:


  • 2 tablespoons plus 1 teaspoon olive oil
  • 1 medium onion, diced
  • 12 ounces ground chorizo
  • 1 (15 ounce) can refried beans
  • 1 (15 ounce) can fire roasted tomatoes
  • 1/2 teaspoon kosher salt
  • 8 corn tortillas
  • 2 tablespoons butter
  • 4 - 8 eggs



Heat 2 teaspoons of olive oil in a skillet over medium heat. Add 1/2 of the diced onion and cook just until softened. Stir in chorizo. Cook 5-7 minutes or until chorizo is cooked through. Stir in refried beans. Cook 5 more minutes. Reduce heat to low and let simmer.


In another skillet heat 2 teaspoons of olive oil. Add in remaining onions and cook just until softened. Stir in fire roasted tomatoes and kosher salt. Allow to cook for 5 minutes. Reduce heat to low and let simmer.


Heat remaining tablespoon of oil in another skillet. Cook tortillas 30 seconds on each side. Transfer to a plate and set aside.


In the same skillet that you cooked the tortillas, melt butter over medium heat. Cook eggs 3 - 4 minutes or until yolk is set and white is cooked.


To assemble: place 2 tortillas on a plate. Spread chorizo refried beans on tortillas. Place one egg on the top and spoon tomatoes over plate. Serve.



Leave a Comment

  • Reply
    October 15, 2010 at 2:26 pm

    My wife and I tried this recipe for breakfast one morning and just loved it. Where do you come up with all the great ideas?

    • Reply
      October 15, 2010 at 4:37 pm

      Hey DJ- Glad you liked it! My inspirations come from many different places, sometimes I’m just hungry and think lets give this a shot. Sometimes it works. Sometimes it doesn’t. However, I actually go the inspiration for this recipe after trying something similar at a restaurant when I was in Phoenix last spring. Inspiration is everywhere :)

  • Reply
    September 14, 2010 at 4:26 am

    My husband would be all over this. WHat a great way to begin your day!

  • Reply
    big boys oven
    September 13, 2010 at 9:19 am

    wow I love this dish and I love the way you make it than the one I had at the restaurant!

  • Reply
    September 13, 2010 at 8:53 am

    Chorizo is in my sights today. I’m working on a recipe for tonight’s dinner (to be posted tomorrow) using some chorizo in the freezer. Huevos are delicious, and I’m sure yours were spectacular.