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A plate of two crispy corn tortillas topped with black beans, fried eggs, red tomato sauce, and avocado slices.
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Healthy Huevos Rancheros (Gluten-Free)

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 2 servings
Calories: 420kcal

Ingredients

  • 4 (6-inch) certified gluten-free corn tortillas
  • 4 large egg s
  • 1 cup canned low-sodium black beans, drained and rinsed
  • 1 teaspoon olive oil
  • 1/2 small yellow onion, finely diced
  • 1 clove garlic , minced
  • 1/2 cup fire -roasted crushed tomatoes
  • 1/2 jalape ño, seeded and minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/2 ripe avocado , sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon crumbled cotija or feta cheese
  • 1 lime , cut into wedges
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon cracked black pepper

Instructions

  • Preheat oven to 400°F (200°C). Lightly mist corn tortillas with oil spray and bake on a sheet pan for 4 to 6 minutes per side until crisp and golden.
  • In a small non-stick skillet over medium heat, sauté onion and jalapeño in olive oil until softened, approximately 4 minutes.
  • Add minced garlic to the skillet and cook for 60 seconds until fragrant.
  • Stir in the crushed tomatoes, cumin, and oregano. Simmer the sauce for 5 minutes until slightly thickened, then season with salt and pepper.
  • In a separate small saucepan, warm the black beans with one tablespoon of water over medium-low heat, mashing a portion of the beans with a fork to create a textured base.
  • Prepare eggs as desired—sunny-side up or poached are recommended—in a non-stick pan using minimal heat-stable oil or spray.
  • Assemble by placing two crispy tortillas on each plate and spreading a layer of warm black beans over them.
  • Top each tortilla with one egg and a generous portion of the warm ranchero sauce.
  • Garnish with avocado slices, fresh cilantro, and a sprinkle of crumbled cheese. Serve immediately with lime wedges on the side.