Huevos Rancheros
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 20 min · Beans · vegetarian
432 cal
20g protein
34g carbs
24g fat
per serving · estimated
Ingredients
- 4 corn tortillas
- 4 large eggs
- 1 cup canned refried pinto beans
- 3 ripe tomatoes
- 1 serrano chile
- 1/2 white onion
- 1 garlic clove
- 1/3 cup crumbled queso fresco
- 3 tbsp vegetable oil
- 2 tbsp fresh cilantro
Method (tap to check — screen stays awake)
- Char tomatoes, serrano, onion, and garlic in a dry skillet over medium-high for 6 minutes, turning until blistered.
- Blend the charred vegetables with a pinch of salt into a loose ranchera salsa, then simmer in a saucepan for 5 minutes.
- Warm the refried beans in a small pot over low heat, loosening with a splash of water.
- Lightly fry each tortilla in 1 tbsp oil for 20 seconds per side until pliable, then set on plates.
- Fry the eggs sunny-side up in the same skillet for 3 minutes until whites set.
- Spread beans on each tortilla, top with an egg, ladle warm salsa around, and finish with queso fresco and cilantro.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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