This hearty breakfast of fried eggs, beans, salsa and corn tortillas is enough to feed a family of hungry cowboys, but you don’t have to be wrangling cattle to reap its benefits. Homemade tomato salsa provides satisfying flavor and is rich in heart-healthy lycopene. The three-punch combo of egg, beans and low-fat cheese power the meal with a whopping 17 grams of protein so you’ll have enough energy to work for hours, whether that’s on the ranch or at the office. And, each serving of this healthier huevos rancheros recipe is only 350 calories. Saddle up!
Healthy Huevos Rancheros Recipe
Prep time: 10 minutes
Cook time: 15 minutes
3 teaspoons olive oil, divided
1/2 yellow onion, chopped
1 medium tomato, chopped
2 tablespoons chopped green chiles
Pinch of cumin
Pinch of salt
4 (6-inch) corn tortillas
1/2 cup shredded reduced-fat Mexican blend cheese
1/2 cup canned black beans, rinsed and drained
4 large eggs
Fresh cracked black pepper
1/2 avocado, peeled and chopped
1/4 cup fresh cilantro leaves
1 lime, cut into 4 wedges
- Preheat oven to 250° F. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon olive oil and swirl to coat. Add onions and cook until soft and translucent, about 2 minutes. Add tomato, chilies, cumin and salt; cook for another 3 minutes. Remove from heat and transfer to a small bowl. Wipe the skillet clean with a paper towel.
- Working with one tortilla at a time, heat over medium-high heat directly on the eye of a burner for about 20 seconds on each side or until crispy with air pockets. Place tortillas on a baking sheet and evenly distribute cheese and beans among them. Bake until cheese melts, about 3 minutes. Remove from oven.
- Re-heat the skillet over medium-high heat. Add remaining oil to pan and swirl to coat. Crack eggs into pan and cook until whites are set, about 4 minutes.
- Place 1 egg in the center of each tortilla, sprinkle with pepper and top with salsa, avocado and cilantro. Serve with lime.