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Huevos Rancheros
Spice up your breakfast with this Mexican classic.
Course
Breakfast
Cuisine
Mexican
Keyword
huevos rancheros
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
536
kcal
Author
Emily Grace
Ingredients
15.5
oz
can of black beans
rinsed and drained
2
tbsp
lemon juice
2
tbsp
olive oil
salt and pepper
4
tortillas
1
cup
monterey jack cheese
grated
1
cup
salsa
2
tbsp
butter
4
Lonestar eggs
cilantro
chopped
Instructions
Preheat oven to 400 degrees.
Mix beans with lemon juice and olive oil in a large bowl.
Use a fork to lightly mash; season with salt and pepper.
Place tortillas on a large, rimmed baking sheet.
Divide beans evenly among tortillas.
Top with equal amounts of cheese and salsa.
Bake until cheese begins to melt, about 10 minutes.
Melt butter in a large skillet over medium heat.
Break eggs into skillet, season with salt and pepper, and cook until whites are firm and yolks are beginning to set. (About 5-7 minutes.)
Remove tortillas from the oven and top each with cilantro and one egg. (Careful not to break the yolks.)
Return to the oven, bake until warmed through and eggs are set. (About 3-5 minutes.)
Nutrition
Calories:
536
kcal
|
Carbohydrates:
46
g
|
Protein:
25
g
|
Fat:
28
g
|
Saturated Fat:
12
g
|
Cholesterol:
204
mg
|
Sodium:
929
mg
|
Potassium:
704
mg
|
Fiber:
11
g
|
Sugar:
4
g
|
Vitamin A:
945
IU
|
Vitamin C:
4.1
mg
|
Calcium:
316
mg
|
Iron:
4.5
mg