These Green Huevos Rancheros are triple stacked with  corn tortillas that are layered with refried beans, melted cheese and salsa verde, topped with eggs and served smothered in chopped cilantro, onion, avocado and jalapenos drizzled with a creamy garlic salsa verde sauce. This is the perfect breakfast food that’ s super comforting and filling that taste fresh and isn’t heavy. 

HUEVOS 

Huevos are a simple Mexican dish of eggs, tortillas and salsa sometimes with beans and can be made a few different ways. All of these combined together make for a super tasty and hearty breakfast meal. Sometimes called Rancher’s Eggs, the main thing is that it includes fried eggs and salsa.  This dish can be super quick or take a little longer depending on how much effort you want to put in by using only homemade salsa and making your own refried beans vs some good quality already made ones. 

SAUCES

For these green rancheros we are using salsa verde made from tomatillos and fresh chiles which gives it its green color. We opted for store bought this time to expedite the cooking process. If your looking to make your own, which is isn’t difficult at all the main thing is sourcing the tomatillos which isn’t always easy. Check out our recipe here for salsa verde. It can be made with roasted ingredients or raw just like any salsa and served chunky or blended until smooth.  It does have a bit of a quick to it from the chiles so that’s something to keep in mind. Of course you can make it ahead and it’s great to mix in with avocados if you have any extra for a tasty guacamole. The second sauce for this recipe is the creamy garlic salsa verde. We’ve combined our favourite store bought creamy garlic and mixed it with salsa verde- its that easy. We just shake it up together in a squeeze bottle. Check out these Avocado Fries for something else to dip into this fabulous sauce. 

ASSEMBLY 

Start by having everything ready. We start by chopping the cilantro and onion and combining those two together. Next we thinly round the jalapenos and get the avocado ready and thinly sliced. Have your cheese shredded and beans warmed up. From there we use maize-based soft tortillas, the only way to go really. These corn tortillas are easy to find and make for the perfect Mexican food. The require to be warmed for 20-30 seconds on both sides with a bit of cooking oil. We like to throw them on a griddle for this part. Once they have been flipped, the shredded cheese can be add to one and cook until melted. From there, we use the same griddle to cook the eggs sunnyside up so that the eggs are front and center for our presentation. 

From there, we triple stack the tortillas- 1st is the bean spread tortilla, next up our melted cheese tortilla and sitting up top is the 3rd tortilla which gets spread with salsa. Next up is the eggs go right into the salsa and we finish them off with loads of cilantro and onion, add the jalapenos and avocado with the final touch being a good drizzle of creamy garlic salsa verde. 

These Green Huevos Rancheros play off the traditionally version but with a TCF twist. They make for a tasty Sunday morning savory breakfast and must be served loaded with the cilantro, onions and creamy salsa. 

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

Print Recipe

Green Huevos Rancheros

Triple stacked corn tortillas with layers of refried beans, melted cheese and salsa verde topped with sunnyside up eggs smothered in chopped cilantro, onion, avocado and jalapenos drizzled with a creamy garlic salsa verde sauce.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Breakfast

Servings: 4

Author: the communal feast

Ingredients

• 3 corn tortillas per person
• 2 eggs per person
• 1 can refried beans
• 1 cup shredded cheese
• 1/2 cup fresh cilantro chopped
• 1/2 large white onion finely chopped
• salsa verde use homemade or store bought
• creamy garlic dipping sauce or sour cream
• 1 large avocado
• 1 small jalapenos thinly sliced into rounds

Instructions

• Finely chop the cilantro and white onion. combine together and set aside. Combine 2 TBS of creamy garlic dipping sauce with 3 TBS of salsa verde. Mix until just combined. This will make the creamy sauce to top at the end.
• Reheat beans according to directions.
• In a large pan or griddle, warm the corn tortillas with a touch of cooking oil. heat on both sides. Roughly 20 seconds per side (If you can warm 3 at a time) Once the tortilla has been flipped, on one spread some shredded cheese and allow to melt. Remove the tortillas from the heat and layer beans on the bottom tortilla, layer the melted cheese tortilla overtop and finish with the remaining tortilla. Repeat until you've prepared enough to serve. The finish result should be a stack of 3 tortillas.
• Once all the tortillas have cooked and are assemble ready to serve, cook the eggs sunnyside up. Plan for 2 eggs per person.
• Spread some salsa verde overtop the 3rd tortilla that is stacked, and place the cooked eggs overtop. Finish by sprinkling a good amount of chopped cilantro and onion. serve with chopped avocado, a few thin slices of jalapenos and drizzle with the creamy garlic salsa verde. Enjoy!