Huevos rancheros started as a hearty ranch breakfast built to fuel long mornings, and Chef Maribel keeps that comforting spirit intact. Soft scrambled eggs fold over corn tortillas with simmered pinto beans, sautéed peppers, onions, and poblano chiles. On the side, roasted tomato salsa brings smoky heat.
Nutritional facts
Protein
29g
Carbs
54g
Calories
470kcal
Fat
15g
Ingredients
Egg White, Poblano Peppers , Egg, Canned Pinto Beans, Onion, Corn Tortilla, Red Bell Pepper, Plum Tomato, Extra Virgin Olive Oil, Garlic, Clarified Butter, Serrano Peppers, Kosher Salt, Cilantro, Avocado Oil, Black Pepper
Contains milk, eggs.
Reviews
3.7
Based on 33 reviews
Nancy · 07/25/26
Husband loved. His only desire was more sauce.
Coral · 07/24/26
Sandra · 07/23/26
The eggs everything
Orlando · 07/23/26
Flavor was good, but vegetables were watery, so tortillas were moist even in plastic wrap. Tortillas were too small. I used large flour tortilla I had on hand. That worked great.
Karla · 07/22/26
The eggs? were quite odd and the soft tacos fell apart. Very disappointing!
Richard · 07/22/26
Great
Tomasita · 07/22/26
Very flavorful especially the beans.
Hesper · 07/22/26
Margaret · 07/22/26
Excellent breakfast.
Marc · 07/21/26
jeremy · 07/19/26
James · 07/19/26
Tiffany · 07/16/26
Meh!
Cynthia · 07/16/26
Michelle · 07/15/26
excellent breakfast
Marc · 07/15/26
Great flavor really enjoyed it
David · 07/14/26
I'm not sure if the eggs were only whites but they did not look good. DId not even try them and fried up my own eggs instead.
Wilmer · 07/14/26
a little bland but lots of food.
Mike · 07/13/26
There is a lot more filling than tortillas. Eggs get cold quickly so it's not that appetizing to eat the extra filling once you've eaten the tacos. Reheating eggs isn't my favorite. Great taste though
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
