Easy Huevos Rancheros

(11 votes, average: 3.64 out of 5)

15 minutes

1 Serving

Print Recipe

Categories > Breakfast, Gluten Free, High Protein, Sugar Free, Vegetarian

Remember when you were a kid and eating “breakfast for dinner” was a fun novelty?

It can totally still be that (except we actually do it on the reg, since we love eggs so much..), and Huevos Rancheros is a great recipe for when the mood strikes.

It’s heartier than most egg dishes since you add in black beans, cheese, and a tortilla, and the flavor is savory and spicy. Serve it alongside a salad or a complementary veggie like corn, and you’ve got a full meal.

(11 votes, average: 3.64 out of 5)

15 minutes

1 Serving

Ingredients

1/2 teaspoon olive oil

1/4 cup canned black beans, rinsed and drained

2 tablespoons salsa, divided

1/4 teaspoon ground cumin

1/8 teaspoon chili powder

1 tablespoon chopped cilantro, divided

1 large egg

1 small (5-inch) corn tortilla

1 tablespoon cotija cheese

optional hot sauce

Directions

Heat oil in small nonstick skillet over medium heat.
Use fork to mash beans with 1 tablespoon of salsa. Add cumin, chili powder, and half the cilantro. Set aside.
Add egg to skillet and season with salt and pepper. Cook 1 to 2 minutes, or until white is completely cooked through.
Place tortilla between two damp paper towels and heat it in microwave 30 seconds or until warmed through.
Lay tortilla flat on serving plate and spread bean mixture evenly on top, leaving ¼-inch around edge. Use spatula to loosen and transfer egg on top of bean mixture.
Sprinkle egg with cheese, then top with remaining 1 tablespoon of salsa and cilantro and serve immediately. Drizzle with hot sauce, if desired.

WHY WE LOVE THIS RECIPE

Protein is in serious supply thanks to eggs, black beans, and cheese. Eggs are filled with other important nutrients like choline, and black beans also provide fiber. Cilantro is also a powerful little herb that contains beta-carotene and many other vitamins.