Mexican · Breakfast · Lunch
Huevos Rancheros
Warm corn tortillas topped with smoky cumin black beans, a fried egg and a chunky jalapeño tomato salsa. This lighter take on the Mexican ranch-style breakfast uses just a spoonful of oil.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Calories come from: Carbs 53% · Fat 29% · Protein 18%
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Ingredients
For 4 servings- 1 tbsp14 golive oil, divided
- 1 medium110 gonion, finely chopped
- 2 cloves6 ggarlic, minced
- 114 gjalapeño, seeded and finely chopped
- 1 can (14 oz)400 gcanned diced tomatoes
- 1 tspground cumin, divided
- 1/2 tspdried oregano
- 1/2 tspsalt, divided
- 1 1/2 cups250 gblack beans, canned, drained and rinsed
- 1/4 cup60 gwater
- 8 small208 gcorn tortillas (certified gluten-free), 6 inch
- 4 large200 geggs
- 1/4 cup10 gfresh cilantro, chopped
- 1 tbsp15 glime juice
- 1/270 gavocado, sliced (optional)
Steps
- 1
Heat 2 tsp of the oil in a saucepan over medium heat.
- 2
Add the onion and cook for 5 minutes until soft.
- 3
Stir in the garlic and jalapeño and cook for 1 minute.
- 4
Add the tomatoes, half the cumin, the oregano and half the salt.
- 5
Simmer the salsa for 10 minutes until slightly thickened, then stir in the lime juice and half the cilantro.
- 6
Meanwhile, put the black beans, water, remaining cumin and remaining salt in a small pan.
- 7
Warm the beans over medium heat for 5 minutes, mashing about half with a fork.
- 8
Heat a dry skillet over medium-high heat and warm the tortillas for about 30 seconds per side; wrap in a clean towel to keep warm.
- 9
Heat the remaining 1 tsp oil in a non-stick skillet over medium heat.
- 10
Crack in the eggs and fry for 3–4 minutes, until the whites are fully set and the yolks begin to thicken.
- 11
Place two overlapping tortillas on each plate and spread with the beans.
- 12
Top each with an egg and spoon the salsa around it.
- 13
Sprinkle with the remaining cilantro and add avocado slices if using.
Swaps, storage and make-ahead
Swaps
- For a vegan version, skip the eggs and top the beans with crumbled firm tofu sautéed with a pinch of cumin and turmeric.
- Use pinto beans instead of black beans if that is what you have on hand.
- For a milder dish, swap the jalapeño for half a green bell pepper.
- If you are short on time, use a jar of chunky tomato salsa instead of making your own, choosing one labelled gluten-free if you need it.
Storage
Refrigerate leftover salsa and beans separately in airtight containers within 2 hours and use within 3 to 4 days, reheating the beans until steaming hot. The fried eggs and warmed tortillas are best eaten fresh, so cook them just before serving.
Make ahead
Make the salsa and the mashed beans up to 3 days ahead and keep them covered in the fridge. Reheat the beans until steaming hot, then warm the tortillas and fry the eggs just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Eggs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (323 g) | Per 100 g | |
|---|---|---|
| Calories | 306 kcal | 95 kcal |
| Protein | 14.4 g | 4.5 g |
| Carbohydrates | 41.4 g | 12.8 g |
| of which sugars | 4.8 g | 1.5 g |
| Fiber | 10.3 g | 3.2 g |
| Fat | 10.2 g | 3.2 g |
| of which saturated | 2.4 g | 0.7 g |
| Sodium | 745 mg | 231 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
