Huevos Rancheros

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

4 servings


  • 4-8 corn tortillas
  • olive oil
  • 1 can (15 ounces) black beans, drained & rinsed
  • 4 large eggs
  • crumbled goat or feta cheese
  • 2 plum tomatoes, seeded & cut into small pieces
  • 1 avocado, cut into 1/2 inch pieces
  • 1 tablespoon lemon juice
  • garlic salt & black pepper to taste
  • 1/4 cup chopped green onion
  • fresh cilantro
  • hot sauce


  • Mix the tomatoes & avocado with lemon juice. Set aside.
  • Heat 1 tablespoon of olive oil in a sauté pan, add the black beans & 2 tablespoons chopped cilantro. Cook a few minutes until warm.
  • Heat a splash of oil in another pan, warm the tortillas one at a time for 30 seconds over medium heat. Add some more oil & cook eggs sunny side up or over easy.
  • Assemble: Plate the tortillas (I like to stack 2 at a time) top with black beans, tomato/avo salad & eggs. Finish with some cheese, green onion & chopped cilantro.
Source: Marla Meredith



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