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Huevos Rancheros

Black Bean Pico De Gallo

8 – Ripe Roma Tomatoes
1 – small can Black Beans
½ Large – Diced Red Onion
½ Bunch- Chopped Cilantro
½ - Chopped Red Pepper
½ - Chopped Yellow Pepper
1 – Chopped Serrano Pepper
½ - Lime juiced
½ tsp – Cumin S&P  

Pinto Beans

3 Cups – Dried Pinto Beans
7 Cups – Water
2 – Smoked Ham Hocks
2 Chopped – Garlic Cloves
1 Chopped – Yellow Onion


6 oz – Chorizo, casings removed, crumbled or chopped and browned in a skillet.
8, 6 inch – Corn Tortillas which have been fried to crispy
1 avocado
¾ cup – Grated Monterey Jack Cheese
¾ cup – Crumbled Queso Fresco
Eggs – 1-2 per person
Garnish: Cilantro leaves, Sliced scallions


Place all ingredients for pinto beans into a large pot and simmer on medium heat until beans are completely tender. Add more water as needed while beans cook. Remove ham hocks and pull meat from them, Discard fat and bones. Smash beans with a potato masher or using the back of a large spoon. If there is still some excess water in before mashing, that’s fine, don’t drain (Flavor). Fry Smashed beans in a heavy skillet with vegetable oil stirring occasionally 4-5 mins.

Prepare Pico de Gallo by adding all ingredients into a bowl. Season with salt, pepper and cumin. Once made, place the Pico in a saucepan and heat over a low to medium burner

To assemble, spread the refried beans onto the fried tortillas, top with crumbled chorizo and Jack cheese. Place in a 350-degree oven until cheese is melted. Stack 2 tortillas together onto serving plate. Top with sunny side egg. Spoon the pico/black bean sauce over top. Garnish with chopped avocado, queso fresco, cilantro leave and scallions.

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Folkestone Inn Bed & Breakfast
Scott & Toni Rowe Owners/Innkeepers
101 Folkestone Road
Bryson City, NC 28713-7891

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