Hearty breakfast for cold mornings: Huevos Rancheros with pico de gallo

I hope you enjoy this sponsored post and Huevos Rancheros with pico de gallo recipe on behalf of Bush’s Beans. As always, all opinions are 100% my own.

I’ve talked before about how much I love beans for feeding our large family, and I discussed how they can make a great appetizer, lunch, or dinner. But, now it’s time to show how Bush’s Beans can make breakfast flavorful, delicious, and filling.

Why do we love beans?

Not only do they fill up a crowd, they are also inexpensive, which makes them ideal for large families. They also have fiber and protein, which makes beans a great option for going meatless. But, my number one reason for loving beans is that they are versatile so you can make all sorts of creative recipes and never feel like you are eating the same meals over and over again.

Need more reasons? Well, they are also super quick to make so you don’t end up stuck in the kitchen all day, and they are even ideal when family just stops by unexpected since there’s no prep work.

I always make sure I have tons of Bush Brothers beans on hand and I pick them up every time I run to Walmart. They are now one of our main pantry staples and we have no less than 6 varieties at all times, from pinto to kidney to black beans and a whole variety of Bush’s Baked Beans, as well as garbanzo beans to make homemade hummus. This weekend, I decided to make Huevos Rancheros, a dish I’ve always loved, but have never once tried to make at home. After trying it out, my whole family is in love and this recipe is definitely going to be on our monthly meal rotation – for breakfast as well as a quick and easy dinner.

I loved how simple the prep was, and since I made the pico de gallo the previous day, the whole thing took mere minutes from opening the can until serving.

Huevos Rancheros with pico de gallo

– serves 6

• 2 cans of Bush’s Beans pinto beans, drained and rinsed
• 1 cup salsa
• 6 8-inch corn tortillas, warmed
• 1 cup shredded cheese
• 1-1/2 cups pico de gallo
• 2 tbs oil
• 6 large eggs
• 2 large avocados, sliced
• Salt and freshly ground pepper, to taste

Pico de Gallo Ingredients:

{makes extra, which keeps well in the refrigerator for side dishes or eating with chips}

• 5 large tomatoes
• 1 medium white onion
• Large handful of cilantro, optional
• 1/3 cup lime juice
• 2 cups green cabbage, shredded
• Salt to taste
• 1 jalapeno

Prepare the pico de gallo ahead of time:

Dice tomatoes, onion, and jalapeno {remove seeds and core pepper for less “heat} and place in large bowl. Add shredded green cabbage, chopped cilantro, and lime juice. Add salt to taste. Stir well and refrigerate.

Prepare the Huevos Rancheros with pico de gallo:

Drain and rinse two cans of Bush’s Beans in strainer. Add them to a sauce pan with 1 cup salsa of your choice. Cook on low heat until hot, stirring continuously. Once cooked through, turn off heat and leave saucepan on burner.

Warm tortillas in frying pan and then place warm tortillas on plates. Divide the beans among them, sprinkle with cheese, and add 2 tbs of pico de gallo. Heat 2 tablespoons oil in frying pan. Fry eggs sunny-side up and season with pepper. Place an egg on top of each tortilla, add avocado, and garnish with salsa and cilantro, if desired.

Serve your Huevos Rancheros with pico de gallo and enjoy!

Next time you’re at Walmart, pick up a few cans of Bush’s Beans to stock the pantry with all their many varieties of beans. No one likes running to the store last minute, and having a variety of beans on hand can make it easy for you to quickly feed a crowd and make healthy and delicious meals in minutes.

Do you love Huevos Rancheros with pico de gallo? Be sure to pin this post so you can find it again! 

Huevos Rancheros with pico de gallo

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The perfect hearty breakfast for cold mornings: Huevos Rancheros with pico de gallo

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

• 2 cans of pinto beans, drained and rinsed
• 1 cup salsa
• 6 8-inch corn tortillas, warmed
• 1 cup shredded cheese
• 1-1/2 cups pico de gallo
• 2 tbs oil
• 6 large eggs
• 2 large avocados, sliced
• Salt and freshly ground pepper, to taste

Pico de gallo

• 5 large tomatoes
• 1 medium white onion
• Large handful of cilantro, optional
• 1/3 cup lime juice
• 2 cups green cabbage, shredded
• 1 jalapeno
• Salt to taste

Instructions

Prepare the pico de gallo ahead of time: dice tomatoes, onion, and jalapeno {remove seeds and core pepper for less “heat} and place in large bowl. Add shredded green cabbage, chopped cilantro, and lime juice. Add salt to taste. Stir well and refrigerate.

Prepare the Huevos Rancheros: Drain and rinse two cans of Bush’s Beans in strainer. Add them to a sauce pan with 1 cup salsa of your choice. Cook on low heat until hot, stirring continuously. Once cooked through, turn off heat and leave saucepan on burner.

Warm tortillas in frying pan and then place warm tortillas on plates. Divide the beans among them, sprinkle with cheese, and add 2 tbs of pico de gallo.

Heat 2 tablespoons oil in frying pan. Fry eggs sunny-side up and season with pepper. Place an egg on top of each tortilla, add avocado, and garnish with salsa and cilantro, if desired.