Huevos Rancheros

Huevos Rancheros
An easy Mexican breakfast that’ll keep you going all morning, it’s got everything you need to pep up your plate
SERVES      4
TIME           20 minutes
CALORIES     337
PROTEIN       17
CARBS            29
FATS                18
FIBRE             9


4 6 to 8-inch soft corn tortillas

½ teaspoon ground cumin

400 grams tin black beans, rinsed and drained

1chipotle chilli in adobo sauce, diced or ½teaspooncrushed red pepper flakes

130 grams mild salsa

4large eggs, fried

⅔ cup shredded Monterey Jack cheese

1 ripe avocado, sliced



Begin by preheating your oven to 220°C/425°F/gas 7.

Place the tortillas on a baking sheet and place in the oven to warm, about 5 minutes will do, if you don’t want crisp tortillas, just cover them in foil.

Meanwhile, gently warm the cumin in a small, dry pan over medium heat until it smells aromatic, then add the beans and chipotle or red pepper. Mix well.

Remove the tortillas from the oven and arrange on a board or serving platter. Spoon some beans onto each, then top with some salsa, 1 fried egg, and some cheese.

Return to the oven and bake until the cheese has melted. Serve warm with the sliced avocado


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