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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.
I have never heard of this but I love chorizo and I LOVE plantains so obviously it is happening asap 😉
This looks so amazing. Definitely rib sticking.
This was in the reserves… so you were holding out on us, huh? Hmmm…. This looks so good and I can’t wait to make it! (Also your Sunday sounds like it was awesome.)
I am sitting over here drooling over this dish! It looks so good. I would never skip plantains–they are too good to pass up!
Ahh I love having a reserve pile of recipes. 🙂 This the most gorgeous dish I’ve ever seen. I want to reach through the screen and take a bite!
Oh lordy, does this ever look amazing! I can never have too many eggs recipes on hand. Thanks for sharing! : )
I love eggs for breakfast on the weekends and you added plantains…love plantains!
You really threw me off with the plantains, but I really love the sound of this.
Your photos always stop me in my tracks, Brandy. Just beautiful!
My fiance and I are big into these types of flavors and love making big brunches on the weekends. Definitely adding this to the repertoire!
I had to pin this or I’d forget it forever. And I don’t want to forget these eggs forever! I spent last Sunday in that same lump situation, almost catatonic watching Lifetime with a what I’m assuming is a glassy eyed expression. A sista’ is tired! I got up to make popcorn, though. These eggs have all the good things I love, especially the sweet plaintains. I would NEVER skip those.