I love huevos rancheros and have pined for them ever since I left my hometown in southern California. So, when we have a little time on our hands, I like to go all out and make a special meal. Typically, huevos rancheros are a breakfast dish, but since they are filling and protein rich, this version makes a great dinner too.

To up the vitamin and fiber quotient, I used dry beans in the recipe and served it with a side of kale. Feel free to sub in favorite ingredients or techniques. All in all, this is a beautiful, healthy, and fortifying dish–perfect for a Sunday morning, or a busy weeknight dinner.

Huevos Rancheros
serves 3

Huevos Rancheros

Course: Breakfast
Cuisine: Mexican
Servings: 3 servings

Ingredients

  • 2 cups pinto beans dry or canned*
  • 2 tablespoons butter
  • 1/2 onion minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • splash of apple cider vinegar
  • for the kale
  • 1 bunch kale well-washed and chopped
  • 1/2 onion minced
  • 2 cloves garlic smashed and minced
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • for the eggs
  • 1-2 tablespoons butter
  • 6 eggs
  • 1/2 teaspoon salt
  • to assemble the huevos rancheros
  • 6 warmed corn tortillas
  • 2 sliced avocados
  • 1 cup grated cheddar cheese
  • prepared salsa

Author: Mike Gonzalez

HFNTV is the creation of journalist, food blogger and influencer Mike Gonzalez. Mike is a full-time news anchor at KPNX NBC 12 in Phoenix, Arizona.