Huevos Rancheros

kaytlyn kinney


flat belly diet


☆☆☆☆☆ 0 votes

30 Min
Stove Top


  • 1 tsp
    ground cumin
  • 1 can(s)
    no salt added pink beans, rinsed and drained
  • 4 slice
  • 1 small
    red bell pepper, cut into thin strips
  • 1/2 c
    reduced sodium chicken broth
  • 2 clove
    garlic, minced
  • 4
  • 1 c
    sliced avocado
  • 4 Tbsp
    fat free greek-style yogurt
  • 4 Tbsp
  • 8
    corn tortillas, toasted dash of hot pepper sauce (optional)

How to Make Huevos Rancheros


  1. Heat a 10" non-stick skillet over medium-high heat. Add cumin and cook, stirring occasionally, for about 30 seconds or until fragrant. Add the beans, scallions, bell peppers, broth, and garlic. Bring to a boil, then reduce the heat so the mixture simmers. Cook for 8 minutes or until the vegetables are tender and most of broth is evaporated. with the back of a large silicon or wooden spoon, smash beans until they are lumpy.
  2. Use the back of spoon to make 4 indents in the beans. working one at a time, break each egg into a custard cup and pour in each indentation. Cover and cook or about 8 minutes or until the eggs are cooked to the desired doneness.
  3. Scoop each portion of egg-topped bean mixture onto plate. Scatter the avocado slices over and around the beans. Top each serving with 1 tablespoon of the yogurt and 1 tablespoon of salsa. Serve with tortillas and hot pepper sauce, if desired.

Printable Recipe Card

About Huevos Rancheros

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Mexican
Other Tag: Healthy

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