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+ servings

Chorizo and Eggs Ranchero

A crispy tortilla bowl, refried beans, scrambled eggs, cheese, and lots of chorizo sausage make this a breakfast with a little kick!
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Christin Mahrlig


  • 4 flour tortillas (8-inch)
  • 8 ounces fresh chorizo
  • 8 eggs, lightly beaten
  • 3/4 cup refried beans
  • 1/4 cup shredded cheddar cheese
  • 1/2 cup canned and drained fire-roasted tomatoes (or salsa)
  • 1 avocado, diced
  • 1 tablespoon chopped cilantro
  • 1/4 cup crumbled queso fresco


  • Preheat oven to 425 degrees. Crumple up 4 pieces of aluminum foil to make balls about the size of a tennis ball. Place on a baking sheet. Spray both sides of tortillas with cooking spray. Drape a tortilla over each piece of aluminum foil, shaping it into an upside-down bowl shape. (Alternately you can use an oven-safe bowl turned upside down.
  • Bake for 8 to 10 minutes, or until edges are just starting to brown. Let cool 5 minutes and then turn upright.
  • In a small nonstick pan, cook and crumble chorizo until cooked through. Remove to a paper towel-lined plate with a slotted spoon.
  • Wipe pan clean and use pan to scramble eggs.
  • Stir together refried beans and cheddar cheese in a microwave-safe bowl. Cover and microwave 1 minute. Stir to make sure it is warm all the way through.
  • Divide refried bean mixture between the tortilla bowls. 
  • Top with chorizo and eggs. 
  • Sprinkle diced tomatoes, avocado, cilantro, and queso fresco on top and serve.