Huevos Motuleños: Traditional Yucatán Eggs with Black Beans & Salsa

This huevos motuleños features crisp corn tortillas layered with seasoned black beans, savory chorizo, a bright tomato-jalapeño sauce, sweet fried plantains, a fried egg, crumbled cotija, and fresh cilantro. It’s a bold, satisfying breakfast that’s worth the few extra pans.

Craving a hearty, flavor-packed morning meal? Huevos motuleños delivers layers of texture and taste: toasted corn tortillas smeared with creamy refried black beans, topped with browned chorizo and a gently simmered tomato sauce, finished with a sunny-side-up egg, cotija cheese, and cilantro. Fried plantains served on the side add a touch of sweetness that balances the dish beautifully.

This recipe has several steps and uses a few skillets, but the process is straightforward and the result is memorable. If you’re short on time, you can scramble the eggs into the chorizo to speed things up, or use canned refried beans—though homemade black bean refritos are quick and enhance the authentic flavor.

Ingredients needed

• Black beans (canned or cooked)
• Vegetable oil
• Yellow onion
• Jalapeño
• Rotel tomatoes (or chopped tomatoes)
• Diced green chilies
• Ground chorizo
• Ripe plantains
• Small corn tortillas
• Large eggs
• Cotija cheese, crumbled
• Fresh cilantro, minced
• Spices: ground cumin, chili powder, garlic powder, kosher salt

How to make huevos motuleños

Although the recipe has a few components, each part is simple. Work in stages and keep warmed items covered until assembly.

1. Make the refried black beans: warm oil in a saucepan, add drained beans and spices, heat until softened, then gently mash to a creamy consistency, adding water as needed.
2. Prepare the tomato sauce: sauté diced onion and jalapeño in a skillet, add Rotel tomatoes and green chilies, then simmer on low while you finish other components.
3. Cook the filling: fry plantain slices in oil until golden on both sides and drain on paper towels. In the same skillet (or a clean one) brown the ground chorizo and set aside.
4. Toast the tortillas: briefly fry each corn tortilla in hot oil about 15 seconds per side until crisp, then keep them warm and covered.
5. Fry the eggs: in a skillet with a little oil, cook eggs sunny-side up (or your preferred doneness) — four at a time if needed.
6. Assemble: place a toasted tortilla on a plate, spread a spoonful of refried black beans, top with chorizo, a spoonful of tomato sauce, one fried egg, crumbled cotija, and a sprinkle of cilantro. Serve plantains on the side.

FAQ’s

More breakfast recipes

Huevos Rancheros

Chorizo Breakfast Hash

Cheesy Polenta Sausage Breakfast Bowl

Bruschetta Baked Eggs

Huevos Motuleños

By: Brandy O’Neill

Servings: 4

Prep: 20 mins

Cook: 40 mins

Total: 1 hr

Crisp corn tortillas topped with black beans, chorizo, tomato sauce, fried egg, cotija, and cilantro, served with fried plantains.

Ingredients

For beans:

• 2 tablespoons vegetable oil
• 1 (16-ounce) can black beans, drained and rinsed
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon kosher salt
• Water as needed

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
• 1/4 cup vegetable oil
• 2 ripe plantains, peeled and cut into 16 slices

For serving:

• 2 tablespoons vegetable oil, divided
• 8 small corn tortillas
• 8 large eggs
• 1/4 cup cotija cheese, crumbled
• 1/4 cup minced cilantro

Instructions

For beans:

1. In a medium saucepan over medium-low heat, warm the oil. Add the drained beans, cumin, chili powder, garlic powder, and salt. Stir to combine.
2. Cook until beans are warm and softened, then gently mash with a potato masher until creamy. Add water, 1 tablespoon at a time, to reach the desired consistency. Keep warm.

For tomato sauce:

1. Heat 1 teaspoon oil in a skillet over medium-high heat. Add the diced onion and jalapeño and cook about 5 minutes until softened.
2. Stir in Rotel tomatoes and diced green chilies, lower heat to medium-low, and simmer gently while you prepare the rest.

For filling:

1. In a 12-inch skillet over medium-high heat, add 1/4 cup oil and fry the plantain slices until golden brown on both sides. Drain on paper towels and set aside.
2. Wipe the skillet clean, then brown the chorizo, breaking it up as it cooks. Transfer cooked chorizo to a bowl and keep warm.

For serving:

1. In the same pan, heat 1 tablespoon oil over medium-high heat and quickly toast each tortilla about 15 seconds per side. Keep warm and covered.
2. Add the remaining tablespoon of oil to the pan and fry eggs sunny-side up, cooking four at a time if needed.

For assembly:

1. Top each toasted tortilla with a spoonful of refried black beans, chorizo, a spoonful of tomato sauce, one fried egg, crumbled cotija, and minced cilantro. Serve fried plantains on the side.

Nutrition

Serving: 1 | Calories: 775 kcal | Carbohydrates: 28 g | Protein: 29 g | Fat: 62 g

Nutrition information is an estimate and should be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: Tex Mex