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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.

Lori Powell
Recipe by Health January 2016

Gallery

Credit: Romulo Yanes; Styling: Megan Hedgpeth

Recipe Summary

prep:
15 mins
cook:
4 mins
total:
19 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

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

Nutrition Facts

308 calories; fat 17g; saturated fat 3g; protein 13g; carbohydrates 27g; fiber 9g; cholesterol 186mg; iron 3mg; sodium 534mg; calcium 104mg.
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