Huevos Rancheros Burrito Recipe

Name: Huevos Rancheros Burrito
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 burritos
Cuisine: Mexican
Ingredients: 4 large flour tortillas (10-inch); 8 large eggs; 1/4 cup milk; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons vegetable oil; 1 can (15 oz) refried beans; 1 cup shredded cheddar or Monterey Jack cheese; 1 cup ranchero sauce (store-bought or homemade); 1/2 cup sour cream (optional); 1/4 cup chopped fresh cilantro (optional)

Mexican · Main course · 35 min total

Huevos Rancheros Burrito recipe videos

A hearty breakfast burrito inspired by classic huevos rancheros, with scrambled eggs, refried beans, cheese, and a zesty ranchero sauce wrapped in a warm flour tortilla.

15
min prep

20
min cook

4
servings

620
kcal/serving

Ingredients

4 large flour tortillas (10-inch)
8 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1 can (15 oz) refried beans
1 cup shredded cheddar or Monterey Jack cheese
1 cup ranchero sauce (store-bought or homemade)
1/2 cup sour cream (optional)
1/4 cup chopped fresh cilantro (optional)

Instructions

In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add egg mixture and cook, stirring gently, until scrambled and just set. Remove from heat.
In a small saucepan, warm the refried beans over low heat, stirring occasionally.
Warm the ranchero sauce in a separate small saucepan or in the microwave.
To assemble each burrito: Lay a tortilla flat. Spread about 1/4 cup refried beans down the center. Top with 1/4 of the scrambled eggs, 1/4 cup cheese, and 2 tablespoons ranchero sauce. Add a dollop of sour cream and sprinkle with cilantro if desired.
Fold the sides of the tortilla over the filling, then roll up tightly from the bottom to form a burrito.
Heat remaining 1 tablespoon oil in a clean skillet over medium heat. Place burritos seam-side down and cook until golden brown on each side, about 2 minutes per side.
Serve immediately with extra ranchero sauce and sour cream on the side.

Tips

For a spicier kick, add diced jalapeños or hot sauce to the eggs.
To make homemade ranchero sauce, blend 1 can (14 oz) diced tomatoes, 1/4 cup chopped onion, 1 clove garlic, 1 jalapeño (seeded), and salt to taste; simmer for 10 minutes.
Burritos can be wrapped in foil and kept warm in a 200°F oven for up to 30 minutes.

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