Huevos rancheros, or ranch style eggs, is a breakfast dish of eggs served on tortillas with refried beans, guacamole and rice smothered in enchilada sauce.
Our version turns this classic Mexican dish into a hearty rice bowl layered with flavor in every bite. We include rice, eggs, cheese, and fresh lime. Plus, we kick it up a notch with homemade Pico de Gallo.
These huevos rancheros also contain bacon [or chorizo, if you choose]. If you want a vegetarian option just omit the meat. Everything else in this dish is totally vegetarian-friendly and you’ll still be getting plenty of protein thanks to the eggs and beans.
Why we love these ingredients
Black beans have been a staple of North American diets for at least 7,000 years and for good reason. Research shows that black beans protect against age-related vision loss, lower cholesterol levels and improve blood sugar health. Plus it’s high-fiber content means it’s a gut health favorite.
Eggs are high in protein and health-enhancing Omega 3 fatty acids. Eating eggs can help increase good cholesterol levels. Eggs also contain various trace nutrients like lutein and zeaxanthin, 2 compounds essential for healthy vision as you age.
Avocados are packed with more than twenty nutrients including Vitamins E, K, B6 and magnesium. They’re a great source of gut-friendly fiber as well as oleic acid, a healthy omega-9 fatty acid. Oleic acid helps reduce inflammation, promote healthy cholesterol levels, and protect your heart and arteries.
Bursting with both vitamin C and antioxidants, limes possess major health power! They can help amp up weight loss, enhance immunity, boost iron absorption, prevent kidney stones, improve heart health and even fight off cell damage.
Some Pro Tips to Get You Started
One way to give your breakfast bowl over-the-top flavor is with your own fresh, homemade pico de gallo. This recipe uses a blend of tomatoes, onion, jalapeño, cilantro, lime juice, and salt. However, if you choose to reduce the heat, omit the jalapeño or use a milder pepper such as bell pepper.
If you don’t have the time or inclination to make your own, you can swap out for a jar of your favorite salsa.
We suggest slicing the avocado right before you’re ready to serve. Like potatoes. Avocados contain an enzyme that, when exposed to oxygen, causes the avocado to turn brown.
However if you need to prep ahead, just sprinkle the cut avocado with lemon or lime juice. The acidity from the citrus serves as a protective layer for the avocado to stop it from oxidizing and keeps it fresh longer.
You can serve the eggs fried or scrambled. Garnish with fresh herbs like cilantro or parsley. Be generous with the lime and don’t be afraid to zest it up! Lime zest sprinkled over your Huevos Rancheros just before serving takes this dish to the next level.
You can store the fixings for these bowls in the fridge for up to 3 days. Store in separate containers. You will also want to cook your eggs fresh as they won't store well overnight.
Now on to cooking!
Huevos Rancheros Bowl
Huevos rancheros is a dish of fried eggs and corn tortillas smothered in enchilada sauce. Here, we're combining beans, rice, and enchilada-sauced eggs all in one bowl served with crunchy tortilla chips.
Prep Time: 15 mins
Cook Time: 10 mins
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (4 ounce) can diced mild green chiles
- ⅓ cup chopped fresh cilantro
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice [about 1 lime]
- ½ teaspoon salt, divided
- 3 cups hot cooked white rice
- 1 tablespoon butter
- 4 eggs
- 4 slices bacon or 5 oz. chorizo
- ⅓ cup red enchilada sauce
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon chopped fresh cilantro, or to taste
- ½ cup tortilla strips
Pico de gallo
- 1 tomato, diced
- 1 small yellow onion, diced
- 2 tsp lime juice
- 2 tbsp chopped cilantro [use leaves and stems for even more flavor]
- 1/4 tsp salt
- Mix all ingredients for the pico de gallo together in a small bowl. Let sit so the flavors can mingle
- Cook white rice in a saucepan with 1 tbl. butter and ¼ tsp salt. When rice finishes cooking, stir in 1/3 cup cilantro, lime zest, lime juice and salt and pepper to taste. Cover and keep warm until ready to serve.
- Cook black beans and green chiles in another small saucepan over medium-low heat until warmed through, about 5 minutes.
- In another pan, cook bacon or chorizo until browned. When done, put on a paper towel lined plate.
- Heat butter in a large nonstick skillet over medium heat. Add eggs to skillet. Pour enchilada sauce around yolks, slightly combining with the whites, but being careful not to break yolks. Sprinkle with remaining salt and the pepper. Cook, covered, until whites are set but yolks are still runny, about 3 minutes.
- In 4 separate bowls layer rice, beans, bacon, and eggs. Top with cilantro and pico de gallo. Serve with tortilla chips.