Huevos Rancheros

Huevos Rancheros

4.2 of 5 (77)
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 220.3
  • Total Fat: 5.9 g
  • Cholesterol: 186.0 mg
  • Sodium: 185.9 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 5.5 g
  • Protein: 11.0 g

View full nutritional breakdown of Huevos Rancheros calories by ingredient


This meal is fast and fun, a great way to spice up a dull morning and bring a brunch favorite to the work week.

This meal is fast and fun, a great way to spice up a dull morning and bring a brunch favorite to the work week.

Number of Servings: 1


    1 (7-inch) corn tortilla
    1/4 teaspoon chili powder, divided
    1/4 cup chopped red onion
    1/2 bell pepper, chopped
    2 tablespoons black beans, drained and rinsed
    2 tablespoons chopped mango
    1/2 lime, zested and juiced
    1/4 teaspoon ground cumin
    1 egg
    2 teaspoons low-sodium salsa verde
    1 tablespoon chopped cilantro


Huevos rancheros is a pretty simple meal: corn tortillas, eggs, spicy tomato sauce. Many versions, however, don't stop there, adding chili (with meat!), refried beans, loads of cheese and other high-cal toppings. We loaded ours up, too, with fresh mango salsa, creamy black beans, and plenty of vegetables.

We used chipotle chili powder for added smokiness, but you can use any chili powder plus a pinch of smoked paprika.

No fresh mango? Use frozen or swap in corn kernels.

Salsa verde is made not from green tomatoes but from tomatillos, a tart relative of the tomato that's common in Mexican cuisine, plus cilantro, onions, and various peppers. Can't find it? Swap your favorite salsa.

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Craving cheese? Top the tortilla with 2 tablespoons shredded low-fat Cheddar or pepper Jack.


Place a medium skillet over medium heat.
Coat both sides of the tortilla with cooking spray and a pinch of the chili powder.
Cook for 30 seconds on each side and place on a plate.
Pull the skillet away from the heat and coat with cooking spray.
Return the skillet to stove, add the onion, pepper, and beans and cook for three to four minutes, until the veggies start to soften. Add the mango, lime juice and zest, the cumin and remaining chili powder. Cook for two minutes.
Pour the veggies and beans over the tortilla. Coat the skillet with cooking spray again and return to the heat. Cook the egg until the yolk is set. Slide the egg on top of the veggies, and top with the salsa verde and cilantro.
Serve immediately.

Serving Size: Makes 1 serving.

Member Ratings For This Recipe

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    14 of 17 people found this review helpful
    I have a mixture of brown rice, lentils, and black beans that I buy in the bulk section at Whole Foods that I cook up on Sunday and add to things throughout the week. I used that in place of the black beans, and I added avocado slices, and rolled it like a burrito. - 3/17/13

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    6 of 6 people found this review helpful
    Truly is quick to make, and full of good stuff! I added a bit of hot salsa on top of an already full tortilla. Mmm, so good! - 3/9/13

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    5 of 6 people found this review helpful
    so yummy and hits all the food groups in one delish bite! Will definitely make again! - 1/10/14

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    5 of 6 people found this review helpful
    I fixed this for my DW and I at lunch today, & it was really, Really good. My wife is not an enthusiast of spicy hot, but this was mild enough for her. I added a healthy dose of Cholula Hot Sauce (my definition of a "healthy dose" is enough to break a sweat on my forehead and open my sinus'). - 3/23/13

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    4 of 6 people found this review helpful
    Love it. I added avacado, & mushrooms. Will make again. - 5/30/13