Ranch-Style Eggs

A comforting breakfast dish featuring layers of flavor with eggs, black beans, and corn tortillas, topped with salsa and avocado.

No ratings yet

Prep Time 15

Cook Time 10

Total Time 25

Course Breakfast, Brunch

Cuisine Mexican

Servings servings

Calories 350 kcal

▢ 4 pieces corn tortillas
▢ 4 pieces eggs Substitute with tofu for vegan option
▢ 1 cup black beans, rinsed and drained Can substitute with pinto beans or lentils
▢ 1 cup salsa or hot sauce Use fresh salsa for best flavor
▢ 1 piece avocado, sliced
▢ to taste Salt and pepper
▢ Fresh cilantro, for garnish

In a skillet over medium heat, warm the black beans for about 3-4 minutes until heated through.
In another skillet, heat oil over medium-high heat and fry the corn tortillas until golden-brown and slightly crisp.

In the same pan where you fried the tortillas, crack the eggs and cook sunny-side up or to your liking for about 3-5 minutes.

Place the tortillas on a plate and layer the black beans and fried eggs.
Pour salsa or hot sauce over the assembly to your liking.
Garnish with sliced avocado and fresh cilantro, then season with salt and pepper.

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the skillet over low heat.

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 3gSodium: 500mgFiber: 10gSugar: 4g

Keyword Breakfast Recipes, Egg Recipes, Healthy Comfort Food, Quick Meals, Ranch-Style Eggs

Tried this recipe?Let us know how it was!