Go Back
–+ servings
Print

Huevos Rancheros

Prep Time 5 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 499kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 1/4 cup Green bell pepper chopped
  • 1/4 cup Red bell pepper chopped
  • 2 tbsp Red onion chopped
  • 2 cloves Garlic chopped
  • 1/2 lb Ground chorizo sausage
  • 1 cup Black beans rinsed
  • 2 tsp Ground cumin
  • 8 Street Taco Shells small 3 inch shells
  • 1/4 cup Monterey jack cheese shredded
  • 8 Eggs
  • 1 Avocados pitted and diced small
  • Fresh cilantro chopped for garnish
  • 1 Pear sliced (Check the Fruit guide to substitute seasonal fruits) 
US Customary - Metric

Instructions

  • Heat a saucepan over medium heat. Once hot, add half of the oil, saute the peppers, onions, and garlic until they start to soften, add in the chorizo and brown while crumbling it into smaller pieces. Then add the black beans and cumin. Season with salt and pepper. Saute until everything is soft.
  • Heat a nonstick pan on medium low heat. Warm the taco shells on both sides then set aside.
  • Heat a nonstick pan on medium low heat. Once hot, add the remaining oil and crack the eggs into the pan. Cover with a lid and cook until the whites of the eggs are firm. Season with salt and pepper. (Adding a teaspoon of water, or more as needed, to the pan will help to cook the egg whites faster).
  • Serve the eggs with the sausage bean mixture, taco shells, and avocado. Garnish with cilantro. Serve with pear.

Nutrition

Calories: 499kcal | Carbohydrates: 33g | Protein: 22g | Fat: 32g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 355mg | Sodium: 425mg | Potassium: 636mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1122IU | Vitamin C: 30mg | Calcium: 315mg | Iron: 4mg