Huevos Rancheros Bowls
A vibrant and satisfying deconstructed version of Huevos Rancheros, featuring warm black beans, fluffy rice, fried eggs, and fresh salsa, served in a bowl.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 5
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $1.60/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Pescatarian
- Vegetarian
- High-Fiber
Tags
- stir-fry
- quick
- savory
- fresh
- healthy
Ingredients
- 1 tablespoon olive oil
- 15 ounce black beans (rinsed and drained)
- 0.25 cup water
- 0.5 teaspoon ground cumin
- 0.25 teaspoon salt
- 5 eggs (large)
- 2 cup white rice (cooked)
- 1 cup salsa
- 1 avocado (diced)
- 2 tablespoon fresh cilantro (chopped)
- 2 tablespoon lime juice
Instructions
- In a medium saucepan, combine the black beans, water, ground cumin, and salt. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until heated through. Keep warm.
- While beans are heating, cook the white rice according to package directions or in a rice cooker.
- In a separate non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Crack the eggs into the skillet and fry until the whites are set and the yolks are to your liking, about 3-5 minutes.
- In a small bowl, gently combine the diced avocado, chopped fresh cilantro, and lime juice.
- To assemble the bowls, divide the cooked white rice among five serving bowls. Top each with a portion of the warm black beans, a fried egg, a dollop of salsa, and a spoonful of the avocado mixture. Serve immediately.
Notes
Leftovers can be stored, but for best taste, fry eggs fresh for each serving.
Nutrition (per serving)
- Calories: 400
- Protein: 19.5 g
- Carbohydrates: 48 g
- Fat: 15 g
- Fiber: 10.5 g
- Sodium: 750 mg
- Saturated Fat: 3 g
- Sugar: 6.5 g
- Cholesterol: 185 mg