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Huevos Rancheros Salad

Photo: Romulo Yanes; Styling: Megan Hedgpeth

Prep time 15 mins
Cook time 4 mins
Yield

Serves: 4

Transform the traditional Mexican favorite, Huevos Rancheros, into a salad! Crunchy arugula pairs divinely with black beans, avocado, and topped with a runny, fried egg.

Ingredients

  • 1 15.5-oz. can no-salt-added black beans, rinsed and drained
  • 3 tablespoons coarsely chopped cilantro
  • 2 1/2 tablespoons fresh lime juice
  • 1 tablespoon chopped canned chipotle in adobo
  • 1/2 teaspoon cumin
  • 1 small clove garlic, minced
  • Salt
  • 1 firm ripe avocado
  • 1 tablespoon extra-virgin olive oil
  • 4 large eggs
  • 1 cup baby arugula
  • 1/2 cup salsa or salsa verde
  • 1 ounce corn tortilla chips

Nutrition Information

  • calories 308
  • fat 17 g
  • satfat 3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 13 g
  • carbohydrate 27 g
  • fiber 9 g
  • cholesterol 186 mg
  • iron 3 mg
  • sodium 534 mg
  • calcium 104 mg

How to Make It

  1. In a bowl, coarsely mash beans with cilantro, 1 1/2 Tbsp. lime juice, chipotle, cumin, garlic and 1/4 tsp. salt.

  2. Halve, pit and peel avocado. Slice and gently toss with 1 Tbsp. lime juice and a pinch of salt.

  3. In a medium nonstick skillet, warm oil over medium-low heat. Break in eggs and cook until whites are set and yolks are still runny, 3 1/2 to 4 minutes.

  4. Divide bean mixture among 4 plates. Top with arugula, avocado, salsa, corn chips and eggs and serve.