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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 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Servings: 4
Author: the communal feast


  • 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


  • 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!