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Healthy Huevos Rancheros (Gluten-Free)
The easiest 10-minute huevos rancheros recipe that is healthy, traditional, and gluten-free. This Mexican-inspired breakfast and brunch recipe is made with toasted corn tortillas, black beans, egg, fresh pico de gallo, avocado, and a sprinkle of feta cheese.
Prep Time
2 mins
Cook Time
2 mins
Total Time
10 mins
Servings: 4 servings
Calories: 394 kcal
Course:
Breakfast , Lunch , Dinner , Brunch
Cuisine:
Mexican , International
Ingredients
Pico de gallo:
- 2 medium vine tomatoes diced (about 1 ½ cups)
- ¼ cup green onion finely diced
- ¼ cup red onion finely diced
- ¼ cup fresh cilantro roughly chopped
- 1 large lime juiced
- ½ habanero pepper finely diced (optional for spice)
- salt and black pepper to taste
The rest:
- 4 - 6 eggs
- 1 can 15 oz of refined black or pinto beans
- 4 - 6 small corn tortillas
- Optional garnishes: crumbled feta or cotija cheese, sliced avocado, guacamole, hot sauce.
Instructions
- Heat a large nonstick skillet to medium heat and add in all the pico de gallo ingredients. Reduce to a simmer and cook for 4 - 6 minutes, until liquid reduces. Once done, remove from the heat and set aside in a clean bowl.
- Meanwhile, heat up the refried beans in a small saucepan over medium heat for 3 to 5 minutes or place in a microwave save bowl with a damp paper towel on top for 60 - 90 seconds, or until warm. Taste and add desired about of salt and pepper.
- Clean and place the large nonstick skillet back onto the stovetop on medium heat. Lightly coat with nonstick spray or add a dash of olive oil. Fry eggs to your desired doneness.
- Meanwhile, in a small dry skillet over medium heat, warm each tortilla until soft and edges begin to brown.
- To plate, add the tortillas to a plate. Top each tortilla with refried black beans and one fried egg. Evenly spoon the warmed salsa onto each egg, avoiding the egg yolk. Garnish with cilantro, feta cheese, avocado, and hot sauce if desired.
Cup of Yum
Notes
- Can use store-bought pico de gallo or salsa. Heat up as instructed
- TO STORE: store leftover pico de gallo and black beans separately in individual airtight containers in the fridge for 3 - 4 days. Warm the tortilla and fry the egg just before serving.
- TO REHEAT: For the best results, reheat the pico de gallo and black beans on the stovetop. If not, you can use a microwave and place a damp paper towel while heating.
Nutrition Information
Calories
394kcal
(20%)
Carbohydrates
50g
(17%)
Protein
23g
(46%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
409mg
(136%)
Sodium
468mg
(20%)
Potassium
753mg
(22%)
Fiber
10g
(40%)
Sugar
4g
(8%)
Vitamin A
1249IU
(25%)
Vitamin C
13mg
(14%)
Calcium
178mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 394
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 23g | 46% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 409mg | 136% |
| Sodium | 468mg | 20% |
| Potassium | 753mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 1249IU | 25% |
| Vitamin C | 13mg | 14% |
| Calcium | 178mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.