Healthy Huevos Rancheros

Celebrate Cinco de Mayo with a nutritious twist on a beloved Mexican breakfast classic—Huevos Rancheros! This recipe is packed with vibrant flavors, fresh ingredients, and nourishing goodness, making it the perfect dish to honor the spirit of the holiday while staying true to your health goals.

Cinco de Mayo, which means “the fifth of May” in Spanish, commemorates the Mexican army’s victory over the French at the Battle of Puebla on May 5, 1862. Though often mistaken for Mexico’s Independence Day, it is actually a celebration of Mexican resilience and heritage. In the United States, Cinco de Mayo is widely celebrated as a tribute to Mexican culture and the contributions of the Mexican-American community. What better way to join in than by cooking an authentic and healthy Mexican-inspired dish?

Huevos Rancheros translates to “ranch-style eggs” and is traditionally made with fried eggs served over lightly fried corn tortillas and topped with salsa. It’s a hearty, flavorful breakfast commonly enjoyed across Mexico.

In this recipe, we’re keeping all the flavor while boosting the nutrition—think fiber-rich beans, heart-healthy avocado, and a homemade pico de gallo that brings the freshness. The result? A balanced, satisfying, and absolutely delicious plate you’ll want to eat year-round.

Yields: 2 servings

Portion: 2 eggs per person

Prep Time: 20 minutes

Total Time: 25–30 minutes

Dairy-free, gluten-free, vegetarian

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Ingredients:

• 2 tbsp extra virgin olive oil

• 4 corn tortillas (gluten-free if needed)

• 1 can black beans, drained and rinsed

• ¼ tsp chili lime seasoning

• ¼ tsp garlic powder

• ½ tsp onion powder

• Salt and black pepper, to taste

• 1 ripe tomato, diced

• ¼ white onion, finely diced

• 1 tbsp fresh cilantro, chopped

• 1 lime

• 4 eggs

• ¼ red bell pepper, finely diced

• ½ avocado, sliced

• ¼ tsp lemon pepper seasoning

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Instructions:

1. Prepare the corn tortillas: Heat 1/2 tbsp extra virgin olive oil in a small frying pan over medium-high heat. Fry one corn tortilla for 2 minutes per side until lightly crisped. Repeat with remaining tortillas, adding more oil as needed. Set aside.

2. Seasoned black beans: In a small saucepan, heat 1 tbsp extra virgin olive oil over medium heat. Add black beans and stir in chili lime seasoning, garlic powder, onion powder, salt, and pepper. Cook for about 10 minutes, stirring occasionally.

3. Make fresh pico de gallo: In a small bowl, combine diced tomato, onion, cilantro, and the juice of 1 lime. Season with salt and pepper to taste. Mix well and let sit to develop flavor.

4. Prep red bell pepper and avocado: Finely dice red bell pepper. Set aside for topping. Cut the avocado in half, remove the skin and pit, and slice one half into thin strips.

6. Fry the Eggs: Heat 1/2 tbsp extra virgin olive oil in a small pan over medium heat. Crack in two eggs, keeping yolks intact. Season with salt and pepper. Cover and cook for 3–5 minutes, or until whites are set. Repeat for the remaining two eggs.

7. Plate and serve: Lay 2 crispy tortillas on each serving plate. Spoon about ¼ cup of black beans onto the tortillas. Top with 2 fried eggs. Add a generous spoonful of fresh pico de gallo. Sprinkle with diced red bell pepper. Arrange avocado slices on top. Finish with a sprinkle of lemon pepper, a touch of salt, chopped cilantro, and a squeeze of fresh lime. Enjoy!

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD