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Huevos rancheros served on a plate

Huevos rancheros

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A star rating of 4.8 out of 5.24 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Enjoy this Mexican-inspired vegetarian brunch of egg, tomato, avocado, kidney beans and cheese, on top of tortilla. It's spicy, filling and full of flavour

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal540
fat29g
saturates7g
carbs44g
sugars5g
fibre10g
protein21g
salt1.5g
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Ingredients

  • 2 tbsp olive oil
  • 1 small onion , diced
  • 2 garlic cloves , crushed
  • 400g can red kidney beans , drained and rinsed
  • 1 tsp ground cumin
  • ¼ tsp chilli powder
  • ½ tsp dried oregano
  • 4 eggs
  • 4 small flour tortillas , warmed
  • 1 large tomato , diced
  • handful pickled jalapeño peppers , roughly chopped
  • 30g cheddar , grated
  • 1 avocado , peeled, de-stoned and diced
  • 1 lime , half juiced, half cut into wedges, to serve
  • chopped coriander , to serve

Method

  • STEP 1

    Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.

  • STEP 2

    Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.

  • STEP 3

    Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.

  • STEP 4

    To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.

Goes well with

Recipe from Good Food magazine, July 2018

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Overall rating

A star rating of 4.8 out of 5.24 ratings
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