Huevos Rancheros
Huevos Rancheros
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- 20 min
![Preparation Time]()
Prep time - 15 min
![Cooking Time]()
Cooking time - 4
![Servings]()
Servings
Ingredients
Pico de gallo
- 2 medium ripe tomatoes, chopped (about 1 1/2 cups)
- 1 large fresh jalapeno pepper, seeded and finely chopped
- 1/4 cup finely chopped onion
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
Refried Black Beans
-
2 teaspoons I Can’t Believe It’s Not Butter!® Original Spread
![ICBINB Original]()
- 1/4 cup finely chopped onion
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 can (15 ounce) low sodium black beans, undrained
- 1/2 cup water or unsalted vegetable broth
Eggs
-
2 teaspoons I Can’t Believe It’s Not Butter!® Original Spread, divided
![ICBINB Original]()
- 4 eggs
- 4 6-inch corn tortilla warmed
- 1 small avocado, sliced
Nutritional guidelines (per serving)
Nutrition information is calculated using an ingredient database and should be considered an estimate
Instructions
Pico de gallo
- Combine all ingredients in medium bowl.
Refried Black Beans
- Stir in black beans with their liquid and water or vegetable stock and bring to a boil. Reduce heat and simmer 10 minutes or until most of the liquid is absorbed. Remove beans from the heat and mash with fork or immersion blender.
- Melt I Can’t Believe It’s Not Butter! Spread in medium saucepan over medium heat. Add onion and cook 5 minutes or until tender. Add garlic and cumin and cook 30 seconds.
Eggs
- In a large nonstick skillet, melt I Can’t Believe It’s Not Butter! Spread and cook eggs 3 to 4 minutes, or until the whites are set and the edges are fully cooked.
Assembly
- Place a tortilla on each plate. Top each tortilla with refried beans, pico de gallo and an egg. Serve with additional pico de gallo, avocado and cilantro.
