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- 2 large tomatoes, cored and finely diced
- ½ small red onion, peeled and finely chopped
- 1 medium jalapeno pepper, seeds removed and finely chopped
- 1 plus ¼ cup olive oil, divided
- 1 small lime
- Salt, to taste
- Freshly ground pepper, to taste
- 2 cloves garlic, peeled and sliced
- 1 15.5-ounce can black beans, well drained
- ¼ Cup water
- ¼ Teaspoon ground cilantro seed
- 4 6-inch corn tortillas
- 2 eggs
- 1 avocado, skin and seed removed and roughly diced
- ¼ bunch fresh cilantro, leaves and stems washed and chopped
Preheat the oven to 400 degrees F.
Mix the diced tomatoes, onion, and jalapeño with 1 tablespoon olive oil and a little lime juice. Season with salt and pepper and then set the tomato salsa aside.
In a heavy-bottomed saucepan, lightly fry the garlic in ¼ cup olive oil over moderate heat without letting it change color. Then add the beans. Using a fork, roughly crush the beans; add ¼ cup water along with a good pinch of salt and the ground cilantro seed. Cook over low heat until the mixture is warmed through and starts to thicken.
In a large, dry skillet, toast each corn tortilla on both sides (if you have a stove-top griddle pan, that’s even better). Then, in the same skillet, lay down 2 tortillas and spread each evenly with a quarter of the crushed black beans. Top with the remaining tortillas and spoon on the remaining black beans, creating a little well. Crack an egg into the well of each tortilla.
Place the skillet into the oven for approximately 6–8 minutes, or until the eggs are cooked to your liking.
Remove the skillet from the oven. Serve with the diced avocado, tomato salsa, and cilantro.
Calories Per Serving1537
Folate equivalent (total)272µg68%
Recipe: Healthy Mexican Huevos Rancheros
I came home from work to eat lunch and was thinking that I wanted to try eating something new, instead of making my usual salad. So I headed to Google and searched for some healthy huevos rancheros recipes. I got ideas from a few different recipes online and then came up with my own version.
Ever since I visited Mexico in May, I always have a craving for the foods I ate there. They were all so delicious!
Huevos Rancheros are a popular breakfast dish in Mexico. It is comprised of sunny-side eggs served upon lightly fried corn tortillas and topped with cheese, lettuce, and a tomato-onion-chili sauce. You can also add refried beans, Mexican-style rice, and slices of avocado.
Here is how you make them:
Ingredients (makes 2 servings):
1 teaspoon organic extra virgin olive oil or avocado oil
1-2 cloves of garlic, minced
1 medium organic tomato, minced
2 tablespoon chopped jalapeno peppers/chilis (optional)
A few handfuls of chopped organic romaine lettuce
Shredded organic white cheddar cheese
2 teaspoons chopped cilantro (optional)
1. Heat the oil in a saucepan. Add onions and garlic and cook for a few minutes. Then add tomatoes, peppers/chilis, cumin, hot sauce, salt and pepper and cook for a few more minutes. Set aside in a bowl and cover to keep warm.
2. Clean the saucepan. In the same saucepan, lightly brush the tortillas with olive or avocado oil on both sides. Heat for a few minutes on each side until they get crispy and pockets of air bubbles start to form inside. Set aside on a plate and cover to keep warm.
3. In the same pan, add a bit more oil. Add eggs, salt and pepper. Cover and cook sunny-side up, so the yolks are a still a little runny (or to your liking). Add a bit of water if the eggs start to get stuck on the pan.
4. To serve, place the eggs on top of a tortilla, topped with tomato sauce mixture, lettuce, shredded cheese, avocado slices, and cilantro. You can also add warm black beans or refried beans to this recipe (cook with the tomato sauce mixture).
A little sneak peek.
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So now that you’re looking forward to breakfast for dinner, you’re probably wondering: how to make huevos rancheros?! It’s super easy:
- Make the tomatillo salsa.This is what makes this the best huevos rancheros recipe. You can follow my raw fresh tomatillo salsa recipe.
- Cook the chorizo. You can brown it on a skillet.
- Cook the potatoes, onions, and jalapenos. You’ll cook the potatoes in some Adobo and Italian seasonings first, then add the rest and keep cooking.
TIP: If the potatoes don’t cook through in the pan, you can brown them in the oven to finish cooking. Do this while you fry your eggs.
- Cook the eggs. I recommend sunny side up eggs with a runny yolk – it makes an incredible sauce for these healthy huevos rancheros. However, you can scramble them if that’s your preference.
- Assemble everything. Finally, all that’s left to do is top your chorizo huevos rancheros with the tomatillo salsa, and fresh cilantro, lime, and avocado.
Below is a photo of the eggs I enjoyed on the cruise…..I told ya. They were amazing! Seasoned perfectly with Mexican spices & fresh pico de gallo. They used pinto beans & served the dish with a few delicious salsas. One of my favorites was a smoky chipotle sauce.
After I had this for brunch on the ship, I would lie out on the decks and enjoy the bright sunshine & the blue Caribbean Sea. It was the ultimate way to unwind & relax!
This recipe takes hardly any time to prepare, so it’s perfect for when you are entertaining, or trying to feed the family a quick & healthy meal!
What could be better than runny, drippy eggs…..
All you need to do is season & heat up some black beans. Top them with some fresh tomato & avocado salad. Then that runny, drippy egg!
Top that with feta, goat or queso cheese & sliced green onion.
What you end up with is breakfast or brunch perfection. Great for dinner too….
If you go on a Carnival cruise any time soon be sure to try their huevos rancheros. You will be very pleased you did!
How do I make healthy huevos rancheros?
Turn stove on to medium heat, place large saucepan on heated element, brown tortilla on each side until they get crispy, about 2-3 minutes. Remove from heat.
Expert Tip: Use corn or flour tortillas. Cut tortillas if they're too big.
Heat small saucepan over medium-high heat. Once hot, add ½ tsp mild oil to small saucepan. Crack an egg into sauce pan, cook until yolk reaches desired doneness. Sprinkle salt and pepper once done.
Expert Tip: For a runny yolk, cook 3-4 minutes, or until white is fully cooked and yolk is wiggly.
While egg is cooking, spread about 1-2 tbsp beans on tortilla. Place cooked egg on top of beans, then add 1-2 tbsp salsa. Enjoy immediately.
Expert Tip: Use refried beans or smashed black beans.
Optional Toppings: Shredded cheddar cheese, avocado, cilantro, tomatoes.
- 4 (8-inch) flour tortillas
- 3 tablespoons canola oil
- 10 large eggs
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground pepper
- Sauce Rancheros
- 1 cup shredded Monterey Jack cheese
- Diced avocado, sour cream, and chopped fresh cilantro, for garnish
Preheat oven to 400 degrees. Brush tortillas on both sides with 2 tablespoons canola oil lay on a baking sheet. Bake until crisp and brown around edges, 7 to 10 minutes.
In bowl, beat eggs with salt and pepper. Heat remaining tablespoon oil in large skillet over medium-low heat. Cook eggs, stirring, until set but still moist, 6 to 8 minutes.
Place tortillas on plates top with eggs, sauce rancheros, and Monterey Jack. Garnish with avocado, sour cream, and cilantro.
10 Minute Meal // Healthy Huevos Rancheros Tacos
This super simple, super fast recipe has been a staple in our house lately. The hubby and I have both been slacking in the planning-ahead-department, so for at least a few nights we’ve decided to whip up this dish because it’s fast and still incredibly yummy, balanced, and healthy!
I forgot to submit my SPUD order the other week (aghk!) and so I missed getting our regular weekly grocery delivery which meant the food was sparse and we were all out of fresh meat proteins! That is what sparked the idea for this recipe. I had a can of beans in the pantry, some salsa in the fridge, guacamole, cilantro, lime, these yummy locally made corn tortillas, and eggs, which make a great meat-free protein option!
I always aim to balance out my main meals by choosing a healthy complex carbohydrate, a good source of protein, some healthy fats, and of course, veggies!
This meal meets all of that criteria with the complex carbohydrates from the black beans and corn tortillas, the protein from the eggs (and a little extra from the beans!), the fats from the avocado, and salsa for some “veggies”! I also added extra raw veggies on the side to make sure I was getting enough!
These simple, healthy ingredients combine perfectly to create a wonderful mix of flavours and textures and of course, the best part, this recipe literally takes 10 minutes to whip up!
Being short on time, or just not having the energy to make a more elaborate meal is common to everyone, so having a nice, quick, go-to option like this, that is still healthy and wonderfully balanced is a handy tool to have in the shed!
What is your favourite healthy 10-minute go-to meal when the time is short but you still want to stay on track? I’d love to hear about it in the comments below!
Toast tortillas until crisp and browned in a toaster or toaster oven on high (if you don’t have a toaster/toaster oven, you can “toast” tortillas in a hot cast iron skillet or other frying pan over high heat).
Place 2 tortillas per serving on serving plates.
Spread black beans over tortillas. Spoon cooked salsa over black beans.
Slip sunny side up eggs over salsa, then top eggs with avocado slices, queso fresco, and garnishes. Serve with additional salsa and optional garnishes on the side
Quick n’ Easy Huevos Rancheros
My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.
Huevos rancheros (Spanish for “eggs ranch-style”) are the perfect vegan meal. It is a common breakfast item served at Mexican farms and is made up of corn tortillas, fried eggs, and plenty of warmed salsa.
Even though this dish is a traditional Mexican country breakfast, from its home in Mexico, the dish has spread throughout the Americas. But, as with most things, not all versions of huevos rancheros are created equal. The best kind of ingredients is a must for this recipe.
This dish is the answer for when you’re craving some extra protein or a super hearty, quick meal. Also, the recipe is quite flexible and that’s what makes it great because there are times where you can just use canned salsa or add a few more chopped tomatoes and pickled jalapeños to make the sauce. You can even add a pinch of sugar to the salsa if you find it too acidic for your taste.
This huevos rancheros recipe is made up of fried eggs served on lightly fried or charred corn or flour tortillas topped with a salsa Fresca made of tomatoes, chili peppers, onion, and cilantro. Common companies include refried beans, Mexican-style rice, and guacamole or slices of avocado, with cilantro as a garnish.
When tomatoes are in season, you can top your huevos with pico de gallo in addition to salsa, for an extra-fresh flavor. It’s surely worth the effort if you have access to great tomatoes. Beans are often part of this dish, and you bulk up your version with lighter refried black beans. Then, you could fry eggs in a little amount of olive oil to produce crisp edges.
If you liked this recipe feel free to message and leave a comment. I would love to hear how this dish changed your plain breakfast into a healthier and delicious one.