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: $1.64/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Pescatarian
• Vegetarian
• High-Fiber
• Low-Sugar
• Low-Fat
• Low-Saturated-Fat
• Low-Calorie

Tags

• stir-fry
• quick
• fresh
• healthy
• budget-friendly
• tangy

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

1. 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.
2. While beans are heating, cook the white rice according to package directions or in a rice cooker.
3. 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.
4. In a small bowl, gently combine the diced avocado, chopped fresh cilantro, and lime juice.
5. 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: 331
• Protein: 13.6 g
• Carbohydrates: 43.4 g
• Fat: 12.6 g
• Fiber: 8.3 g
• Sodium: 845 mg
• Saturated Fat: 2.1 g
• Sugar: 2.4 g
• Cholesterol: 169 mg