Huevos Rancheros
Warm corn tortillas topped with gently fried eggs, spiced black beans, zesty salsa, and creamy avocado slices.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 2
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $2.98/serving
Dietary
- Vegetarian
- Gluten-Free
- Nut-Free
- High-Fiber
- Pescatarian
- Low-Sugar
Tags
- quick
- sauté
- budget-friendly
- classic
Ingredients
- 1 tablespoon olive oil
- 1 can black beans (rinsed and drained)
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 4 eggs (large)
- 4 corn tortillas
- 0.5 cup salsa (mild)
- 1 avocado (medium, sliced)
- 0.25 cup monterey jack cheese (shredded)
Instructions
- In a small saucepan over medium heat, combine the black beans, ground cumin, and 1/4 teaspoon of the salt. Warm for 5 minutes, stirring occasionally, then lightly mash half the beans with the back of a spoon.
- Heat 1/2 tablespoon of the olive oil in a nonstick skillet over medium heat. Fry the corn tortillas one at a time for 30 seconds per side until warm and lightly blistered, then transfer two tortillas to each serving plate.
- Add the remaining 1/2 tablespoon of olive oil to the skillet over medium-low heat. Crack the eggs into the pan, season with the remaining 1/4 teaspoon of salt, and cook for 3 to 4 minutes until whites are completely set and yolks reach your desired doneness.
- Spread the warm black beans evenly over the tortillas. Top each tortilla with a fried egg, warm salsa, sliced avocado, and a sprinkle of Monterey Jack cheese.
Notes
Cover the skillet with a lid during the last minute of cooking eggs to gently steam the whites while keeping yolks runny.
Nutrition (per serving)
- Calories: 670
- Protein: 29.2 g
- Carbohydrates: 76 g
- Fat: 29.5 g
- Fiber: 17 g
- Sodium: 1940 mg
- Saturated Fat: 4.7 g
- Sugar: 3.6 g
- Cholesterol: 337 mg