Skillet Black Bean & Egg Rancheros

Skillet Black Bean & Egg Rancheros

A vibrant and flavorful one-pan meal featuring tender black beans, a zesty tomato sauce, and perfectly cooked eggs, served with warm corn tortillas. Designed for a quick and satisfying high-protein, low-fat dinner.

Dietary

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Ingredients

Instructions

  1. Heat 2 teaspoons olive oil in a large oven-safe skillet over medium heat. Add 1 diced yellow onion and cook until softened, about 5 minutes. Stir in 2 minced garlic cloves, 1 tablespoon chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika; cook for 1 minute until fragrant.
  2. Pour in 1 can crushed tomatoes, 2 cans rinsed and drained black beans, and 1/2 cup vegetable broth. Bring to a simmer and cook for 5 minutes, allowing flavors to meld.
  3. Make four small indentations in the bean mixture. Crack 6 large eggs into each indentation. Season the sauce and eggs with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cover the skillet and cook until the egg whites are set and yolks are still a bit runny (or to your desired doneness), about 5-7 minutes.
  4. While eggs are cooking, warm 8 small corn tortillas according to package directions. Divide the rancheros mixture among four plates, serving with 2 warmed corn tortillas each. Top with 1/2 cup low-fat cottage cheese and 1/4 cup chopped fresh cilantro, if desired.

Notes

Adjust the spice level to your preference. This dish can be enjoyed for breakfast, lunch, or dinner. Leftovers store well in an airtight container for 2-3 days and can be reheated in the microwave.

Nutrition (per serving)