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This huevos motuleños combines crispy corn tortillas topped with black beans, chorizo, tomato, plantains, cheese, eggs, and cilantro. It’s not your average breakfast dish!
Are you craving a big breakfast packed full of flavor? Well, I have you covered with this huevos motuleños!
Now, I will be upfront with you. This dish dirties a few pans and has a few steps, but I promise you—it’s worth it!
Deliciously toasted corn tortillas are spread with refried black beans, sauteed chorizo sausage, a drizzle of tomato sauce, fried egg, and a sprinkle of cilantro and cotija cheese.
Unbelievably delicious!
This Mexican classic breakfast is traditionally served with fried eggs, but if you want to make it quicker, add your eggs to the chorizo and cook together. This speeds up the process!
You could also use canned refried beans in a pinch, but this dish is typically made with black beans, so I included a quick version you can make the day of!
Ingredients needed
- Black beans
- Coconut milk
- Vegetable oil
- Yellow onion
- Jalapeño
- Rotel tomatoes
- Diced green chilies
- Chorizo
- Plantains
- Corn tortillas
- Fried eggs
- Cotija cheese
- Fresh cilantro
How to make huevos motuleños
I know this recipe has a lot of steps, and yes, you’ll use up a few skillets, but this breakfast dish is 100% worth it!
- Make your refried beans, cover them, and set aside to stay warm.
- Simmer your tomato sauce and keep warm while you cook the meaty filling.
- Cook up your chorizo and plantains and set aside.
- Toast up your tortillas.
- Spread refried black beans on the tortilla and top with chorizo, tomato sauce, fried egg, cotija cheese, and cilantro. Serve the plantains on the side.
FAQ’s
More breakfast recipes
Huevos Motuleños
Ingredients
For beans:
- 2 tablespoons vegetable oil
- 1 (16-ounce) can black beans, drained and rinsed
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon kosher salt
- water
For tomato sauce:
- 1 teaspoon vegetable oil
- 1 small yellow onion, diced
- 1 small jalapeño, seeded and diced
- 1 (12 ounce) can Rotel tomatoes
- 1 (4 ounce) can diced green chilies
For filling:
- 1 pound ground chorizo sausage
- ¼ cup vegetable oil
- 2 ripe plantains, peel removed, cut into 16 slices
For serving:
- 2 tablespoons vegetable oil, divided
- 8 small corn tortillas
- 8 large eggs
- ¼ cup cotija cheese, crumbled
- ¼ cup minced cilantro
Instructions
For beans:
- In a 10-inch medium sized sauce pan set over medium-low heat, add oil.
- When the oil is hot add in the drained and rinsed beans, cumin, chili powder, garlic powder, and kosher salt. Stir to combine.
- Mix for a few moments or until the beans are warmed and softened.
- Gently mash the beans with a potato masher until they start getting creamy. Add in water, 1 tablespoon at a time, until you have reached your desired bean consitency.
For tomato sauce:
- Add oil to a 12-inch skillet and set over medium-high heat.
- When the oil is hot, add in the yellow onion and jalapeño. Cook just until they start to soften, about 5 minutes.
- Add in Rotel tomatoes and green chilies and stir to combine.
- Lower the heat to medium-low and gently simmer while you make the rest of the componantes.
For filling:
- In a 12-inch skillet set over medium-high heat add you oil.
- Once the oil is hot add in plantains and cook until the bottom is golden brown, flip and repeat. Repeat until all plantains have been cooked.
- Set cooked plantains on a paper towel lined plate and set aside.
- Wipe out your skillet, and add the chorizo. Break up the sausage as it cooks and fully browned.
- Add the cooked chorizo to a bowl.
For serving:
- Using the same pan, add one tablespoon of oil and set over medium-high heat.
- When the oil is hot toast the tortills quickly in the hot oil. About 15 seconds per side.
- Set tortillas to the side and cover to keep warm.
- Add the remaining tablespoon of oil to the pan and fry your eggs sunny side up, cooking four eggs at a time.
For assembly:
- Lay out your corn tortillas and top each with a spoonful of drained black beans, chorizo, tomato sauce, one egg, cheese, and cilantro. Serve your plantains on the side of each tortilla.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Those eggs… I mean, the entire thing looks amazing. But I’m a huge sucker for eggs and those eggs are killing me! They are perfect!
We are bloody obsessed with plantains right now! Sooo good! And thanks for the movie/book rec! 🙂
I want to see that movie. My husband is from India so he should enjoy it. I, too, love the addition of plantains. This is a fantastic dish.
What a fantastic breakfast – love the combinations of flavors including the sweetness from the plantains! We’re hoping to see that movie soon – so glad it’s a good one!
This is just perfect! I love the ingredients, the pictures are good enough to eat right off my scren. Love it!!!
Life is officially better when it involves runny eggs and PLANTAINS. Obsessed with them at the moment!
I could marry those runny eggs. Dear heavens.
this is totally calling my name!! GORGEOUS photos too Brandy!
Looks fabulous! I really like the use of the coconut milk to heat the beans – adds a flavour depth that is quite yummy! Question – we do not have Rotel tomatoes in Canada – though I recall having them in the US some years back…. What would be your fix??? Many thanks! Would like to transport this dish to Europe when I go visit – will carry the green chiles – but appreciate your thoughts on the tomatoes………
You could easily substitute diced tomatoes in place of Rotel. They will not have as much spicy flavor but you will still get that great tomato flavor. Sometimes you can also find diced tomatoes with onions and peppers and that would be a great substitute as well. However, diced tomato cans are usually a few ounces bigger so you might need to cook the tomatoes down just a bit longer to get them thick. Hope this helps! 🙂
I have already pinned this lovely and I am drooling everywhere! Seriously, this is awesome. What a fantastic dish!