Beans for breakfast? You bet!

Huevos rancheros is a Mexican, breakfast-time classic. Fried eggs laid atop fresh, crispy tortillas served with zesty salsa and avocado slices (or guacamole, if you prefer).

But, huevos rancheros is oh-so-much better when you serve it with fresh refried beans. Randall Beans’ hearty pinto beans are the perfect base for refried beans and we just so happen to also have a great recipe for them.

We’re allowed to toot our own horn every now and then.

The heartiness of the beans. The zestiness of the salsa and lime. The creaminess of the avocado. The runny eggs. The crunchiness of the tortilla. All of these components work so well off each other. It’s almost the perfect breakfast dish!

So why not bring a little Southwestern excitement to your next brunch with Randall Beans and some terrific Mexican flavors. Just make sure you have a fork and knife handy – unless you are daring enough to pick it up and eat it with your hands and deal with the messy consequences.

We recommend serving this with some home fries and chorizo (or any of your favorite breakfast meats like sausage, bacon or ham) on the side.


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Huevos Rancheros with Refried Beans



For the Refried Beans

  • 4 1/2 cups Randall Pinto Beans
  • 6 Tbsp. extra-virgin olive oil
  • 2 cups chopped onion
  • 1 Tbsp. sugar
  • 1 1/2 tsp. hot pepper sauce
  • 1 tsp. salt, (or to taste)
  • 8 oz. shredded jack cheese
  • Extra cheese for the top, if desired

For the Huevos Rancheros

  • 8 corn tortillas
  • Vegetable oil, for frying
  • 4 cups Refried Beans mixture
  • 8 fried or poached eggs
  • 2 cups queso fresco or shredded jack cheese
  • 2 medium to large ripe avocados, peeled and sliced or your favorite guacamole
  • Juice of a medium lime
  • Chunky Tomato Salsa (your favorite hotness level) or cherry tomatoes, sliced
  • Optional garnish: cilantro, red onion and/or lettuce


For the Refried Beans

  1. Drain the beans over a bowl. Measure out 1/2 cup of the liquid and reserve. Purée the beans with the 1/2 cup of reserved liquid in a food processor or blender until mixture is very smooth. (If blender is used, pour in the liquid first, then add the beans.)
  2. Heat the olive oil in a heavy sauce pan. Add the onion. Cover the pan and cook over medium heat for 4-5 minutes or until the onion is just tender.
  3. Stir in the puréed beans. Add the sugar, hot pepper sauce and salt. Cook over low heat for 10 minutes, stirring often. Stir in the cheese until it is melted.
  4. Serve hot as a vegetable side dish with more cheese melted on top of each serving.

For the Huevos Rancheros

  1. Heat about 1/2 inch of vegetable oil in a heavy skillet. (360° to 370° ) Add the corn tortillas, one at a time and cook, turning once until crisp and golden brown. (About 1 minute.) Drain on soft white paper towels and keep warm in a warm oven until ready to use.
  2. Heat the refried beans and spread each crisp tortilla with a layer of beans. Top each with a fried or poached egg, cooked to desired doneness.
  3. Sprinkle each egg with some of the cheese. Pop into a hot oven until cheese is melted. Toss the avocado slices in the lime juice to coat. Arrange the avocado on each side of the tortilla and spoon some salsa in the middle. Or, serve with a few spoonfuls of guacamole on the side.
  4. Garnish with desired ingredients. Serve immediately. Add more salsa, if desired.
  5. Immediately after slicing avocado, sprinkle the slices with a bit of fresh lemon or lime juice to prevent darkening.


Beans are criminally underused in breakfast cooking. People often only think of beans in lunch and dinner recipes, but the great flavors and versatility they are capable of creating also make them a perfect ingredient for breakfast cooking.

And no, we aren’t just talking about the much polarizing English Breakfast.