Easy Huevos Rancheros

Serve our lightened version of "rancher's eggs" with avocado slices, sour cream, and chopped fresh cilantro, if desired.

Yield: 4 servings (serving size: 1 tortilla, 1/3 cup beans, 1 egg, 1/4 cup tomato mixture, and 2 tablespoons cheese)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 351
  • Fat: 13.7g
  • Saturated fat: 5.2g
  • Protein: 19g
  • Carbohydrate: 37.1g
  • Cholesterol: 224mg
  • Iron: 3.7mg
  • Sodium: 709mg
  • Calories from fat: 35%
  • Fiber: 4.2g
  • Calcium: 254mg


  • 1 (10-ounce) can diced tomatoes and green chiles, drained
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 tablespoon butter
  • 4 large eggs
  • 4 (8-inch) flour tortillas
  • 1/2 cup (2 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese


  1. Combine tomatoes, cilantro, and lime juice in a small bowl; set aside.
  2. Place black beans in a small microwave-safe dish; partially mash beans with a fork. Cover and microwave at HIGH 2 minutes.
  3. Melt butter in a large nonstick skillet. Add eggs; cook over medium-high heat 1 to 2 minutes on each side or until done (do not break yolks).
  4. Warm tortillas according to package directions. Spread beans evenly over tortillas; top each with 1 egg. Top with tomato mixture and cheese
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