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Huevos Rancheros Bowl
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Savory breakfast bowl with beans, rice, and enchilada-sauced eggs.
Ingredients:
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (4 ounce) can diced green chiles
  • 0.33 cup chopped fresh cilantro
  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • 0.5 teaspoon salt, divided
  • 3 cups hot cooked white rice
  • 1 tablespoon butter
  • 4 large eggs
  • 0.33 cup red enchilada sauce
  • 0.25 teaspoon freshly cracked black pepper
  • 1 teaspoon chopped fresh cilantro, or to taste
  • 0.5 cup tortilla strips
Instructions:
  • Heat black beans and green chiles in a small saucepan over medium-low heat for 5 minutes, or until warmed through.
  • Stir in 1/3 cup of fresh cilantro, tangy lime zest, zesty lime juice, and a dash of salt into the cooked rice. Keep it covered and warm until serving time.
  • In a large nonstick skillet over medium heat, melt the butter. Crack the eggs into the skillet. Pour enchilada sauce around the yolks, gently swirling it with the whites without breaking the yolks. Season with remaining salt and pepper. Cover and cook until whites are cooked through but yolks remain runny, around 3 minutes.
  • In individual bowls, create layers with rice, beans, and eggs, and sprinkle with additional fresh cilantro. Serve alongside crispy tortilla chips.

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