Huevos Rancheros

Huevos Rancheros

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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
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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.

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