Jul 13 2026
Restaurants›Catalina Kitchen and Bar›Huevos Rancheros Burrito Recipe

Huevos Rancheros Burrito Recipe

Inspired by Catalina Kitchen and Bar
Time1h
Serves4

scrambled eggs, cheddar-jack, cilantro rice, black bean salsa, ranchero sauce, chipotle mayo, breakfast potatoes, side of pico de gallo

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Ingredients

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Egg Filling

Cilantro Rice

Black Bean Salsa

Ranchero Sauce

Chipotle Mayo

Breakfast Potatoes

Pico de Gallo

Burrito Assembly

Method

Egg Filling

  1. 1

    Scramble the Eggs

    In a large skillet over medium heat, beat the eggs with salt and black pepper. Cook, stirring frequently, until the eggs are fully scrambled and set. Add the cheddar-jack cheese to the skillet and stir until melted. Remove from heat.

Cilantro Rice

  1. 2

    Cook the Rice

    In a pot, bring water to a boil, then add the white rice. Reduce heat, cover, and simmer for about 18 minutes or until rice is cooked. Once done, fluff the rice with a fork and stir in chopped cilantro and lime juice. Set aside.

Black Bean Salsa

  1. 3

    Prepare the Salsa

    In a bowl, combine black beans, diced tomatoes, red onion, jalapeño, cilantro, and lime juice. Mix well and season with salt to taste. Set aside.

Ranchero Sauce

  1. 4

    Make the Sauce

    In a medium saucepan, heat olive oil over medium heat. Add diced onion and garlic, sauté for about 3-4 minutes until softened. Add canned diced tomatoes, ground cumin, and salt. Simmer for about 10 minutes, stirring occasionally. Blend the sauce if desired for a smoother texture.

Chipotle Mayo

  1. 5

    Mix the Mayo

    In a small bowl, combine mayonnaise, minced chipotle, and lime juice. Mix well until smooth. Adjust seasoning if necessary.

Breakfast Potatoes

  1. 6

    Cook the Potatoes

    In a large skillet, heat olive oil over medium-high heat. Add diced potatoes, season with salt and paprika, and cook for about 15-20 minutes, stirring occasionally, until golden brown and crispy.

Pico de Gallo

  1. 7

    Prepare Pico de Gallo

    In a bowl, combine diced tomato, red onion, cilantro, lime juice, and salt. Mix well and set aside.

Burrito Assembly

  1. 8

    Assemble the Burritos

    Warm the flour tortillas in a skillet or microwave. On each tortilla, layer scrambled eggs, cilantro rice, black bean salsa, ranchero sauce, chipotle mayo, and a scoop of breakfast potatoes. Roll tightly and serve with a side of pico de gallo.

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