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Huevos Rancheros in Tortilla Cups

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vegetarian huevos rancheros recipe offers a playful and contemporary twist on the classic Mexican breakfast. By baking eggs and seasoned beans inside crisp tortilla cups, you create a beautiful individual portion that is much easier to serve than the traditional layered version. The combination of smoky cumin, fresh coriander, and melted cheese creates a deeply satisfying flavour profile that makes for a truly special weekend brunch.

Packed with protein from the pinto beans and eggs, these tortilla cups are as nutritious as they are vibrant. Using shop-bought pico de gallo and chipotle sauce keeps the preparation quick and simple, while the oven does most of the hard work. Serve these at your next morning gathering for a comforting, homemade meal that looks far more intricate than it is.

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Ingredients for Huevos Rancheros in Tortilla Cups

  • 60ml olive oil, divided

  • 6 6- to 61/2-inch-diameter corn tortillas

  • 1 425g can pinto beans or black beans, drained

  • 2/3 cup chopped fresh coriander, divided

  • 1 teaspoon ground cumin

  • 6 large eggs

  • 90g grated Monterey Jack cheese

  • 120g purchased pico de gallo

  • 2 to 3 teaspoons bottled chipotle hot sauce

How to make Huevos Rancheros in Tortilla Cups

Preheat oven to 177°C. Brush six 275g custard cups with 1 tablespoon oil. Stack tortillas; microwave uncovered until warm and flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with 2 tablespoons oil.

Place pinto beans, remaining 1 tablespoon oil, 1/3 cup chopped coriander, and cumin in small bowl; mash coarsely with fork. Spoon bean mixture into bottom of tortilla cups, spreading and dividing evenly. Crack 1 egg into each tortilla cup atop beans. Sprinkle each with grated Monterey Jack cheese, covering egg completely. Bake uncovered until egg yolks are firm to touch and whites are set, about 27 minutes (yolks will still be soft inside).

Meanwhile, mix pico de gallo, 1/3 cup coriander, and hot sauce in small bowl. Using large spoon, lift tortilla cups from dishes; transfer to plates. Top eggs with pico de gallo and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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