Layered Huevos Rancheros Bowls
A fresh take on a classic, featuring fried eggs, warm black beans, and diced avocado layered with soft tortillas in a convenient and delicious bowl.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 2
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $2.84/serving
Dietary
- Gluten-Free
- Nut-Free
- Soy-Free
- Vegetarian
- High-Fiber
- Low-Sugar
- Pescatarian
Tags
- quick
- healthy
- fresh
- kid-friendly
Ingredients
- 2 tablespoon olive oil
- 4 eggs (large)
- 1 can black beans (15 ounces, rinsed and drained)
- 0.5 cup mild salsa
- 0.5 avocado (diced)
- 0.25 cup shredded cheddar cheese
- 4 corn tortillas (small)
- 2 tablespoon fresh cilantro (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Warm the black beans in a small saucepan over medium heat for 5 minutes, or microwave until heated through. Season with a pinch of salt and pepper.
- While beans warm, gently warm the corn tortillas in a dry skillet or microwave until pliable, about 30 seconds per side. Keep warm.
- Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Crack 4 large eggs into the skillet. Fry for 2-3 minutes, until the whites are set and the yolks are still runny, or to your preference. Season with salt and pepper.
- To assemble the bowls, place 2 warm corn tortillas at the bottom of each serving bowl. Divide the warm black beans and cooked eggs between the bowls.
- Top each bowl with 1/4 cup mild salsa, 1/4 diced avocado, and shredded cheddar cheese (if using). Garnish with 1 tablespoon chopped fresh cilantro.
Notes
For a bit of added freshness, a squeeze of lime juice over the avocado before serving is a great touch.
Nutrition (per serving)
- Calories: 661
- Protein: 28.3 g
- Carbohydrates: 70.6 g
- Fat: 29.6 g
- Fiber: 12.5 g
- Sodium: 2019 mg
- Saturated Fat: 4.8 g
- Sugar: 3.6 g
- Cholesterol: 337 mg