Veggie-Friendly Huevos Rancheros

For me, weekends often mean sleeping in, indulging in a pot of freshly brewed coffee while spending some extra snuggling time with a pet and/or significant other, then — once the laziness subsides — a big healthy brunch.

But let’s face it, by the time brunch rolls around and ravenous hunger has set in, the thought of trekking to the farmers' market might seem like more effort than it’s worth. And if your CSA haul has run out, then a quick trip to the neighborhood store is probably looking like the most viable option. When in a pinch like this, I find that huevos rancheros is always just what the doctor ordered. Black beans are loaded with enough dietary fiber and protein to jumpstart your weekend, while simultaneously soaking up a mean hangover (if you’ve got one!) as an added bonus. Packed with mucho delicioso flavor with just enough heat (if you can handle it!) this healthy version of Huevos Rancheros is one of my favorite go-to remedies for brunch. Ole!


  • 1 15-ounce can black beans, drained and rinsed
  • 1 ear corn, shucked with kernels removed
  • 1 jalapeno or habanero pepper, minced
  • 2 cloves garlic, minced
  • ½ ripe avocado
  • 1 medium size onion, chopped
  • 1 large ripe tomato, deseeded and chopped
  • 2 ounces queso fresco (optional)
  • A handful cilantro, chopped
  • Juice from ½ lime
  • 1 heaping teaspoon each cumin and coriander seeds, toasted and ground
  • 1 tsp. paprika1 tbsp. tomato paste dissolved in 3 tbsp. water
  • 1 tbsp. coconut oil
  • 1 tbsp. olive oil, butter or ghee
  • Salt to taste
  • 4-5 large eggs (depending on number of servings)
  • Corn tortillas


Preheat the oven to 200 degrees Fahrenheit. In a heavy cast-iron skillet, heat the coconut oil over medium heat and sauté the onions until they begin to soften.

Add the garlic and jalapeno, stirring until fragrant, then add the cumin and coriander. Gently stir in the black beans and corn until well combined. Add the diluted tomato paste and cook the mixture for about 5-7 minutes. Toss in the chopped tomatoes and avocado, reserving some of each to garnish at the end.

Toss in most of the queso fresco, again saving some for the finishing touches. Squeeze the lime juice, add the cilantro and stir, tasting for salt and adjusting the seasonings to your liking. Remove from heat and set aside.

Now would be a good time to warm the corn tortillas in the oven, by wrapping however many you’d like in tin foil.

In a separate nonstick skillet, prepare the eggs. Beat in a small mixing bowl and add a splash of water and the paprika. You can even add more queso fresco for a nice cheesy and fluffy consistency. Season with salt and pepper, and then scramble over medium heat with your choice of olive oil, butter or ghee.

To serve, garnish the black bean mixture with the remaining queso fresco, tomatoes, sliced avocado and any remaining chopped cilantro. Make “breakfast tacos” with the eggs and black bean mixture, topping with your favorite salsa or hot sauce.

Alternatively, you can fry the eggs sunny side up and serve open faced over two tortillas with a few large scoops of the black bean mixture, for a more traditional Huevos Rancheros presentation. And of course, if huevos aren’t your thing, simply make “Tacos Rancheros” and omit the cheese to make it vegan. Serves 4.

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