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Huevos Rancheros

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Huevos Rancheros

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Course: Main Course
Cuisine: Mexican
Keyword: Huevos Rancheros
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 406kcal


  • 1 medium onion
  • 1 medium bell pepper, yellow
  • 3 medium tomato, red
  • 1 clove garlic
  • 2 tablespoon olive oil
  • 1 teaspoon cumin, ground
  • 1/2 teaspoon salt
  • 1 cup chicken broth, low-sodium
  • 6 medium tortilla, whole wheat
  • 1 none cooking spray
  • 6 large egg
  • 15 ounce refried beans, canned, fat-free


  • 2 medium avocado

Serve With

  • 2 cup pineapple


  • Preheat oven to 350º F.
  • Dice onion, bell pepper, and tomatoes; mince garlic, slice avocado, and chop pineapple.
  • Heat 1 tablespoon oil in a medium saucepan over medium heat.
  • Add onion to the hot oil and sauté about 5 minutes until translucent.  Add bell peppers and garlic and cook 2 minutes more.
  • Add tomatoes (with the seeds and juices), cumin, and salt and cook another 5 minutes until tomatoes start to break down.
  • Add chicken broth, then increase heat to high and bring to a boil.
  • Lower heat and simmer, uncovered, for about 15 minutes or until thickened.
  • Meanwhile, arrange tortillas in a single layer on a baking sheet; use two baking sheets if needed. Spray lightly with cooking spray, then bake for 5 minutes until the tortillas start to puff up. Turn heat off, leaving the tortillas in the oven to keep warm.
  • Heat the remaining tablespoon of oil in a large nonstick skillet.
  • Crack the eggs into the hot oil and fry until whites are set; carefully flip over and cook until desired doneness is reached.
  • Put the refried beans in a microwave safe bowl and microwave for 2 minutes or until warm.
  • Spread beans onto each tortilla, then top each with an egg. Spoon sauce around the eggs and top with avocado slices.
  • Serve with pineapple chunks on the side.
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Calories: 406kcal | Carbohydrates: 49g | Protein: 18g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 186mg | Sodium: 817mg | Fiber: 14g | Sugar: 10g

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