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Huevos Rancheros on the Grill

Course Breakfast
Cuisine Mexican
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 4 people

Ingredients

For the southwestern seasoning

  • 1 teaspoon paprika
  • 2 teaspoons cumin
  • 1 teaspoon chipotle powder
  • 3 teaspoons kosher salt
  • 1 teaspoon oregano
  • 2 teaspoons garlic powder

For the grilled potatoes

  • 3 cups gold potatoes, chopped
  • 1/2 cup diced yellow onion
  • 1 bell pepper, diced

For the black beans

  • 15 ounces black beans, drained and rinsed
  • 2 teaspoons Adobo all purpose seasoning
  • 1/2 cup diced yellow onion

For the salsa fresca

  • 1/2 cup grape tomatoes, diced
  • 1/4 cup fresh cilantro, minced
  • 1/4 cup yellow onion, diced

Toppings

  • 8 6" flour tortillas
  • 2 cups shredded cheddar cheese
  • 8 eggs
  • 1/2 cup sour cream

Instructions

Prepare the grill.

  1. The grill should be heated to 450F. You will need a grill pan, olive oil, and tin foil.

  2. Prepare a large baking sheet to hold the components of your huevos rancheros when they are done cooking.

  3. Prepare the southwestern seasoning. Mix together all of the spices in a small container and set aside.

Prepare the potatoes.

  1. Dice the potatoes, bell pepper, and 1/2 cup of the yellow onion. 

  2. Mix the potatoes with olive oil in a bowl, placing the pepper and onion in a separate bowl.

Prepare the black beans.

  1. Drain and rinse the black beans and place them in a small pot, covering them in roughly two inches of water.

  2. Dice an additional 1/2 cup of the yellow onion, and add it into the pot along with adobo seasoning. 

  3. Simmer on medium-low heat for fifteen minutes.

Prepare the salsa fresca.

  1. Dice the tomatoes, mince the cilantro and another 1/4 cup of yellow onion.

  2. Mix together in a medium sized bowl, and sprinkle with kosher salt. 

  3. Let sit until ready to use.

Grill.

  1. Bring potatoes, pepper/onion, tortillas, and eggs out to the grill.

  2. Cook the tortillas on the edge of the grill, flipping once, until crisp.

  3. Place the potatoes in the grill pan and sprinkle generously with southwestern seasoning. Cook in the center of the grill for ten minutes, stirring frequently. The grill should be at 450F (400F when uncovered). After ten minutes, add in the onions and peppers and cook for an additional ten minutes.

  4. When the tortillas and the potatoes are done, cook the eggs. Place tin foil in the grill pan and coat in olive oil. Cook eggs, two at a time, in the grill pan. Sprinkle with southwestern seasoning. Eggs will need to cook for 3-3 1/2 minutes covered on the grill.

Assemble.

  1. Place two crisped tortillas on each plate and cover with cooked black beans. 

  2. Add a spoonful of potatoes and two eggs per plate.

  3. Top with shredded cheddar, salsa fresca, and sour cream if desired.