Heart Healthy
A classic Mexican breakfast, traditional huevos rancheros (translated as “rancher’s eggs” or “country-style eggs”) are fried eggs served on hot corn tortillas and smothered in cooked salsa. When you cut into this healthier version, the yolks of the sunny-side-up eggs meld deliciously with the mild salsa, hearty beans, melted cheese, and creamy avocado.
Print Recipe
Huevos Rancheros
-
Prep Time
15
-
Cook Time
20
-
Total Time
35
-
Servings
4
-
Serving Size:
1 egg, 1 tortilla, ¼ cup beans, 1/3 cup salsa plus toppings
Ingredients
Salsa Ingredients
-
1 teaspoon canola oil OR -
1 teaspoon corn oil -
1/2 cup yellow onion -
1/2 cup poblano pepper -
1 small jalapeño pepper -
1 1/2 teaspoons garlic -
tomatoes -
2 tablespoons water -
1/4 teaspoon salt
Huevos Rancheros Ingredients
-
1 teaspoon canola oil OR -
1 teaspoon corn oil -
4 large eggs -
4 corn tortillas -
1 can black beans -
1/4 cup cheddar cheese -
1 small avocado -
2 tablespoons cilantro -
1 medium lime
Directions
Tip: Click on step to mark as complete.
-
In a medium saucepan, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the onion for 2 minutes, or until almost soft, stirring frequently. Cook the poblano and jalapeño peppers for 2 minutes, stirring frequently. Stir in the garlic. Cook for 1 minute. Stir in the tomatoes, water, and salt. Bring to a boil. Reduce the heat to low. Simmer for 5 minutes. Remove from the heat. Cover to keep warm. -
In a medium nonstick skillet, heat the remaining 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the eggs for 3 to 4 minutes, or until the whites are set and the edges are fully cooked. -
Place a tortilla on each plate. Top each tortilla with the beans and an egg. Being careful not to break the yolk, gently top each egg with the warm salsa, cheese, and avocado slices. -
Sprinkle each serving with the cilantro. Serve with a lime wedge.
Cooking Tip: Handling Hot Chiles: Hot chiles contain oils that can burn your skin, lips, and eyes. Wear disposable gloves or wash your hands thoroughly with warm, soapy water immediately after handling hot chiles. Examples of hot chiles are Anaheim, ancho, bhut jolokia (ghost), cascabel, cayenne, cherry, chipotle, habanero, Hungarian wax, jalapeño, poblano, Scotch bonnet, serrano, and Thai. A rule of thumb is that the smaller the pepper, the hotter it is.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 334 | |
|---|---|---|
| Total Fat | 13.5 g | |
| Saturated Fat | 3.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 2.5 g | |
| Monounsaturated Fat | 7.5 g | |
| Cholesterol | 174 mg | |
| Sodium | 309 mg | |
| Total Carbohydrate | 37 g | |
| Dietary Fiber | 10 g | |
| Sugars | 9 g | |
| Added Sugars | 0 g | |
| Protein | 17 g | |
Dietary Exchanges
1 1/2 starch, 3 vegetable, 2 lean meat, 1 fat
-
Prep Time
15
-
Cook Time
20
-
Total Time
35
-
Servings
4
-
Serving Size:
1 egg, 1 tortilla, ¼ cup beans, 1/3 cup salsa plus toppings
Ingredients
Salsa Ingredients
-
1 teaspoon canola oil OR -
1 teaspoon corn oil -
1/2 cup yellow onion -
1/2 cup poblano pepper -
1 small jalapeño pepper -
1 1/2 teaspoons garlic -
tomatoes -
2 tablespoons water -
1/4 teaspoon salt
Huevos Rancheros Ingredients
-
1 teaspoon canola oil OR -
1 teaspoon corn oil -
4 large eggs -
4 corn tortillas -
1 can black beans -
1/4 cup cheddar cheese -
1 small avocado -
2 tablespoons cilantro -
1 medium lime
Directions
Tip: Click on step to mark as complete.
-
In a medium saucepan, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the onion for 2 minutes, or until almost soft, stirring frequently. Cook the poblano and jalapeño peppers for 2 minutes, stirring frequently. Stir in the garlic. Cook for 1 minute. Stir in the tomatoes, water, and salt. Bring to a boil. Reduce the heat to low. Simmer for 5 minutes. Remove from the heat. Cover to keep warm. -
In a medium nonstick skillet, heat the remaining 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the eggs for 3 to 4 minutes, or until the whites are set and the edges are fully cooked. -
Place a tortilla on each plate. Top each tortilla with the beans and an egg. Being careful not to break the yolk, gently top each egg with the warm salsa, cheese, and avocado slices. -
Sprinkle each serving with the cilantro. Serve with a lime wedge.
Cooking Tip: Handling Hot Chiles: Hot chiles contain oils that can burn your skin, lips, and eyes. Wear disposable gloves or wash your hands thoroughly with warm, soapy water immediately after handling hot chiles. Examples of hot chiles are Anaheim, ancho, bhut jolokia (ghost), cascabel, cayenne, cherry, chipotle, habanero, Hungarian wax, jalapeño, poblano, Scotch bonnet, serrano, and Thai. A rule of thumb is that the smaller the pepper, the hotter it is.
American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.
Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.
Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.
