Huevos Rancheros – a delicious recipe with corn tortillas, kidney beans, chunky salsa, tomatoes, fresh coriander, eggs. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat the oven to 200C/180C fan-forced/400F/6 gas mark; grease a six-hole (3/4-cup/180ml) texas muffin pan.
2
Soften the tortillas according to the manufacturer's instructions; gently press one tortilla into each pan hole to form a cup.
3
Combine the beans, salsa, tomato and coriander in small bowl; divide half the bean mixture among the tortilla cups; break one egg into each cup; sprinkle each with cheese.
4
Bake for about 12 minutes or until the eggs are cooked.
5
Meanwhile, stir the avocado and lime juice into the remaining bean mixture.
6
Serve the huevos rancheros topped with the avocado mixture.
7
NOTES: you can also serve the huevos rancheros with sour cream and lime wedges.
444
kcal
Calories
21
g
Fat
38
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 (6 inch) corn tortillas, 125 g kidney beans, rinsed, drained, ½ cup chunky salsa, 1 small tomatoes, coarsely chopped, and more.
Yes, Huevos Rancheros falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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