Huevos Rancheros

Huevos Rancheros | Lexi's Clean Kitchen

Looking for the perfect Huevos Rancheros? This classic Mexican breakfast is made with a hearty tomato sauce, homemade refried black beans, topped with the perfect fried egg, and all the fixings! Easy enough for a weekday breakfast and perfect for a festive weekend brunch!

Huevos Rancheros - Lexi's Clean Kitchen

I am so excited about today’s post. Huevos Rancheros are one of my all-time FAVORITE brunch recipes, and I’ve finally made my own! Use my Homemade Tortillas or my new favorite grain-free tortillas for the ultimate breakfast, brunch, lunch, or brinner- any day of the week.

Huevos Rancheros - Lexi's Clean Kitchen

Hearty sauce.

Refried black beans.

Perfectly cooked eggs.

Hot sauce.


A squeeze of lime and it’s time to eat!

Huevos Rancheros - Lexi's Clean Kitchen

Huevos Rancheros - Lexi's Clean Kitchen

Huevos Rancheros

Preparation 10 minutes 2017-07-25T00:10:00+00:00 Cook Time 20 minutes 2017-07-25T00:20:00+00:00 Serves 4     adjust servings


Huevos Rancheros Sauce

  • 1 onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 garlic clove, minced
  • 1 14.5 can crushed tomatoes
  • 1 teaspoon cumin
  • 1/4 teaspoon Paprika
  • 1/2 teaspoon chili powder
  • Optional: 1/4 dried chili pepper, finely chopped. Depending on the type of dried chili you use, it could be very spicy. Depending on how much you love spice use more or less. If you love spice and want to try more, hold off on adding chili powder until the last step.

Refried Black Beans

Everything Else

  • 4 eggs, fried or cooked as desired
  • 4 tortillas, store-bought (Siete Foods Tortillas) or homemade (see notes)
  • 1 Scallion, sliced for garnish
  • 1 Jalapeno, sliced for garnish
  • 2 tablespoons Cilantro, roughly chopped for garnish
  • 1 Avocado, sliced into half moons for garnish
  • 1 lime, sliced into wedges to serve with!
  • Optional: 1 cup shredded cheddar cheese


  1. In a medium skillet over medium-high heat, sauté onion, peppers, and garlic for 2-3 minutes until fragrant, or until onion begins to turn translucent.
  2. Add in all spices, except for the dried chili if using, and cook for 1-2 minutes until fragrant.
  3. Pour in crushed tomatoes and bring the mixture to a simmer. Simmer for 5-10 minutes. Taste and adjust spices as needed. If the sauce is too chunky, place in a high-speed blender and pulse. If using the optional dried chili, mix in after blending.
  4. While the sauce is simmering, make the refried beans. Heat oil in a medium saucepan over medium-high heat. Add in garlic and spices and let cook until fragrant, about 1-2 minutes. Drain the liquid from the beans and rinse well, then add the beans to the saucepan. Turn down heat and stir well. Add in lime juice and water. Simmer for 1-2 minutes. Take off heat and mash well using a potato masher or fork. Set aside until ready to serve.
  5. Fry eggs, or cook  them as desired and set aside.*
  6. In a large skillet, heat avocado oil over medium-high heat. Add tortillas and cover the skillet. Heat until slightly browned on both sides, should take about 2-3 minutes. If using cheese, place 3 tablespoons of cheese on the tortillas once you have flipped them once and cover until the cheese has melted. Place the tortillas on a plate and set aside.
  7. Assemble: Spread huevos rancheros sauce on each tortilla. Add the refried black beans, scallions, cilantro, jalapeno, and top with an egg. Squeeze a little lime over the eggs and devour!

Recipe Notes

  • *Check out how to cook eggs all different ways on page 66 of the Lexi's Clean Kitchen cookbook!
  • *Homemade Tortilla Recipe

Check out these 4 other healthy and delicious Mexican recipes from my blogging girlfriends!

Healthy Mexican Inspired Meals - Lexi's Clean Kitchen

Lee from Fit Foodie Finds made you Easy Baked Chilaquiles with Avocado Crema

We’ve developed a fool-proof, super-simple baked chilaquiles recipe that’s packed with protein (thank you beans and eggs!) and Mexican flavor!

Lindsay from Cotter Crunch made you Mexican Avocado Egg Salad Collard Green Wraps

These Mexican avocado egg salad wraps make for a perfect low carb veggie packed lunch! Paleo Avocado Egg Salad seasoned with Mexican spices and jalapeno, then all wrapped up in collard greens! Whole 30 friendly.

Taylor from Food Faith Fitness made you Whole30 Mexican Shakshuka

This quick and easy, gluten-free Shakshuka recipe has a little, spicy Mexican twist! It’s a lower carb, healthy and whole30 compliant dinner or breakfast!

Brittany from Eating Bird Food made you Sheet Pan Shrimp Fajitas

These sheet pan shrimp fajitas make for an easy weeknight meal with Mexican flavor. Simply bake your shrimp, peppers and onions together on one sheet, load up your tortillas and enjoy!

Gina from Running to the Kitchen made you Turkey Chili Pie

This turkey chili pie combines a healthy, leaner turkey chili recipe with a hearty gluten-free cornbread topping, all baked together in one skillet.


Fall Hash Brown Breakfast Skillet

This Fall Hash Brown Breakfast Skillet is packed with all  of the quintessential flavors of autumn! It’s the perfect hearty weekday breakfast (or brinner), and great for a weekend brunch! Hearty, nutrient-dense, and delicious!

Fall Hash Brown Breakfast Skillet

The hash browns in this dish make it SO perfect. Instead of dicing the potatoes, simply shred them! It adds wonderful texture to the dish.

P.S. Did you miss that I announced the first leg of the LCK BOOK TOUR? Make sure to RSVP before tickets run out!

Fall Hashbrown Breakfast Skillet

Preparation 10 min 2017-07-25T00:10:00+00:00 Cook Time 35 min 2017-07-25T00:35:00+00:00



  • Preheat oven to 350°F.
  • In a large skillet over medium heat, heat butter and add garlic, onion, squash, shredded potato, and red or yellow pepper. Cook for 4 minutes, until veggies start to soften.
  • Add in garlic powder, onion powder, paprika, salt and pepper, and a pinch of red pepper flakes. Cook until squash is tender, about 10 minutes.
  • Make space for eggs with a spatula then crack eggs into the spaces, place in oven for 15 minutes until egg whites are firm.
  • Fall Hash Brown Breakfast Skillet

    I hope you have an awesome weekend and that you LOVE this skillet! 



    Get the details here!

    Kick-Start Your Morning: 8 Healthy Breakfast Recipes

    SPRING is here and I am loving that the sun is now setting a bit later in the day! High five for daylights savings and being able to shoot recipes for you after 4pm!

    Today, I want to talk about kick-starting your Spring, and your mornings, with delicious and nutritious breakfast recipes that will give you proper fuel to keep you energized and moving!

    8 Healthy Breakfast Recipes

    Breakfast is an important meal of the day, so why does it often get skipped over? Today I’m sharing a few of my favorite LCK breakfast recipes– some that come together in under 15 minutes, some that are grab-and-go, and a variety of types of recipes to satisfy everyone. All of the recipes are packed with good-for-you ingredients to fuel your morning.

    A good idea is to prep the night before so you can get up and nourish your body!

    On-The-Go Egg Nests

    Egg Nests

    Morning Glory Muffins Gluten-Free Morning Glory Muffins

    Mexican Breakfast Casserole Mexican Breakfast Casserole

    Creamy Green SmoothieGreenSummerSmoothie1

    3-Ingredient Breakfast Skillet3igredientbreakfastskillet10

    Breakfast FajitasBreakfast Fajitas

    Bananas Foster Chia Puddingbananasfosterchiapudding6-683x1024

    BLT Sweet Potato Frittata SweetpotatoBLTfrittata5 

    Learn more about living gluten free! Visit 

    This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

     What is your favorite breakfast to eat in the morning?

    Breakfast Fajitas

    Simply put, I love Mexican breakfast dishes.  Especially these Breakfast Fajitas! What’s in it? Fajita peppers and onions, scrambled eggs, tons of flavor, and garnished with all of your favorites toppings!

    We often pop into this tiny, local Mexican restaurant that has the most delicious breakfast. Something about the combination of flavors  + eggs is just SO good.

    Breakfast Fajitas

    On another note, what is new with you guys? I’ve been posting a little bit less lately, so I can work hard to make my cookbook just PERFECT for you (more details soon). But check out the homepage, there are tons of new recipes that have instantly become reader favorites.

    Aside from cookbook work, I’ve been WEDDING PLANNING like crazy! Checking things off the list because August will be here before we know it!

    Breakfast Fajitas

    Breakfast Fajitas

    Preparation 10 min 2017-07-25T00:10:00+00:00 Cook Time 15 min 2017-07-25T00:15:00+00:00


    Fajita Peppers & Onions

    Everything Else

    • 4 to 6 eggs, scrambled
    • 1 avocado, sliced
    • Optional: 1 jalapeño, sliced
    • Optional: 1/2 cup shredded cheddar cheese
    • 1 cup homemade or store-bought salsa


  • Heat oil and garlic in a skillet
  • Add in sliced peppers and onions; let cook for 5-7 minutes, stirring often until they begin to soften
  • Add in paprika, cayenne salt, garlic powder, salt, and lime juice, mix well to combine
  • Lower heat to low and cook for an additional 5-7 minutes, until flavors have combined and peppers and onions are soft
  • While cooking, scramble eggs and top with optional cheese if adding
  • Assemble plates: place desired amount of fajita peppers and onions on your plate, top with eggs, and serve with avocado, jalapeño, and salsa
  • Breakfast Fajitas

    Breakfast Fajitas

    Tomato, Potato, & Leek Gratin with Eggs

    Last week I spent a few days in Atlanta with Tuttorosso Tomatoes, some amazingly talented bloggers and authors, and chef Hugh Acheson. It was wonderful and SO delicious! Hugh made a Potato Leek Gratin that was really just a perfect dish. I decided I must recreate a dish with my little spin on it for you. 


    A little love to all the wonderful ladies I met! Hi Julie, Andie, and Paula (pictured)– and the rest of the gang! And a big thanks to Tuttorosso tomatoes for hosting!


    Now, I took some of Hugh’s gratin recipe and turned it into my own. My new obsession: LEEKS. And they’re so in season right now. So go, go, go buy those leaks. They are kind of like onions but more mild. I love the flavor. I also ditched the cream because dairy, and added eggs because protein. What I also love is you can play around with herbs. What you love and/or what you have on hand. Basil or parsley would be wonderful in this.

    This dish would make a perfect breakfast anytime. It’s easy to whip up and impressive enough for weekend guests! 




    Tomato, Potato, & Leek Gratin with Eggs

    Preparation 10 min 2017-07-25T00:10:00+00:00 Cook Time 40 min 2017-07-25T00:40:00+00:00



  • Preheat oven to 400°
  • In a skillet heat oil and cook leeks for 8-10 minutes, until sweating and cooked down- remove and set aside
  • Using a mandoline or just a knife, slice potatoes or sweet potatoes thin (1/8 inch thick)
  • Transfer to a bowl and toss with olive oil, salt and pepper
  • Drain tomatoes leaving 1/2 of the sauce in the can
  • Roughly chop tomatoes and place in a small saucepan
  • Heat for 5 minutes then turn off heat, sprinkle with additional 1/2 teaspoon sea salt and 1/4 teaspoon pepper
  • In a cast-iron pan, pie plate, or casserole dish, begin layering
  • Layer with 1/3 of the potato slices, in a circle until cover
  • Cover potatoes with leeks, then spread a 1/3 of the tomato mixture over that
  • Repeat until your dish is filled
  • Add 1/2 of the optional parmesan cheese and sprinkle the paprika on top, bake for 35 minutes
  • Remove from the oven, crack eggs on top, add additional other 1/2 of the parmesan cheese
  • Bake for an additional 10-15 minutes, or until cheese is bubbling and top is golden
  • Garnish with any additional herbs of choice, sprinkle of paprika, and serve hot
  • Potatoleekskillet3



    Do you ever cook with leeks?!

    Potato Pesto Breakfast Skillet

    Happy Friday, my friends! Since I’m newly working from my home office, breakfast has been a huge part of my morning. Fueling up for the day with a nice mug ‘o coffee and this skillet is just what I need!


    For this week’s Healthy Food Friday with American Express I want to share with you an easy new favorite breakfast. Packed with protein, fats, and carbs to fuel you up for a work day or weekend adventure!


    Potato Pesto Breakfast Skillet

    This skillet is…



    Made with local, in-season ingredients


    Loaded with delicious Basil-Kale Pesto

    And oozing with perfectly cooked eggs


    Potato Pesto Breakfast Skillet


    Potato Pesto Breakfast Skillet



    Potato Pesto Breakfast Skillet

    Preparation 10 min 2017-07-25T00:10:00+00:00 Cook Time 25 min 2017-07-25T00:25:00+00:00



    • 1 cup fresh basil
    • 1 cup fresh kale
    • 1/3 cup raw slivered almonds or regular almonds
    • 2 large cloves garlic
    • 1 tsp lemon juice
    • 1 tsp fine pink sea salt
    • 1/2 tsp freshly ground pepper
    • Optional: 1/4 tsp red pepper flakes
    • 2 tbsp extra-virgin olive oil (code LEXI for 10% off)

    Everything else


  • Heat oil or butter in a skillet
  • Add in sliced potatoes and let cook for 5 minutes
  • Add in 1 tbsp of water and cover skillet with a lid
  • After 5 minutes, remove lid and toss potatoes
  • While cooking a little while longer, toss pesto ingredients into your high-speed blender
  • Pour pesto over potatoes and toss until fully coated
  • Crack in eggs and let cook for 5-10 minutes (I cover mine for 3-4 minutes in the middle)
  • Once egg whites are opaque, remove from heat, sprinkle with red pepper flakes and serve hot
  • Potato Pesto Breakfast SkilletPotato Pesto Breakfast Skillet

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.