These simple huevos rancheros are made with only four fresh ingredients!
There is something about huevos rancheros that will always have a special place in my heart. Maybe it was the Sundays at The Firehouse where we used to run into The Rock (remember him?!) and I would always order these. Or maybe its because my dad and I always choose the huevos rancheros and it became our little tradition. Maybe it was this one brunch me and my friends had in DC at the Commissary over President’s Day Weekend when there were like 10 of us and we were all in such good spirits. I think I always associated it with dining out, but what I didn’t realize is that this wonderful breakfast dish is really easy to recreate at home, and even more enjoyable when you add a healthy twist.
Anyone else as big as a fan as I am of Ezekial products? Love their sprouted grain bread, tortillas, english muffins, you name it. Growing up, my mom always made our PB&Js on sprouted grain bread, so I grew to love the taste (even though no one at school would trade lunches with me…womp womp). Fannetastic Food recently posted an awesome blog article on nutrition of sprouted grains, which was really interesting to read about just beyond flavor. They are often easier to digest than your normal grain, and offer different health benefits. Kind of like when you eat raw spinach vs cooked spinach - different compounds within the foods are activated and your body absorbs them in different ways! Nutrition science fascinates me.
So I decided to try making homemade huevos rancheros using sprouted grain taco tortillas. They are so easy!! Simply cook a can of black beans with some salsa while you heat up your tortilla. You can use an oven or a microwave to warm it up. Then layer the beans/salsa mixture on the tortilla and an over-easy fried egg on top. Feel free to add more hot sauce, cilantro, cheese, or even avocado! I love when a fancy-looking recipe couldn’t be simpler to throw together.
I made these for myself and my dad and we enjoyed the nostalgic flavors, but also appreciated that one serving each was still a light, healthy and protein-packed breakfast. I love that you get so much vegetarian protein from the sprouted grains, the egg and the beans. It’s a really good start to the day! And the ingredients are often stuff that you have on-hand already in your kitchen, because ain’t nobody got time to go grocery shopping for specific breakfast ingredients. If you’d like to make these gluten-free, swap out the sprouted grain tortilla for corn tortillas. If you are trying to cut carbs, you can put the beans/salsa and egg on top of a bed of spinach for almost a “huevos rancheros florentine”.
Enjoy, and happy breakfasting!
- 1 sprouted grain taco-sized tortilla (I used Ezekial brand)
- 1 egg, over-easy
- ½ cup canned, drained and rinsed black beans
- ¼ cup pre-made salsa
- Cilantro (optional)
- Hot sauce (optional)
- Avocado (optional)
- Warm up your tortilla to your level of desired crispiness in the microwave, toaster oven or regular oven
- In a small skillet, cook your black beans with the salsa mixed in
- In a separate skillet, fry your egg over-easy
- Place your tortilla on a plate, and then top it with the black beans and salsa mixture
- Place your egg on top, any additional toppings, and enjoy immediately!
Thanks for stopping by! 
