Active time: 15 minutes Total time: 30 minutes
Tortillas are the perfect nests for beans and eggs in this clever twist on the popular Mexican breakfast. Making your own refried beans only takes a few minutes, and you’ll save a lot of the sodium and fat that are typically found in canned versions.
Huevos Rancheros nests
Ingredients
- 1 1/2 tbsp olive oil
- 1 yellow onion, diced
- 1 1/4 tsp ground cumin
- 1 medium garlic clove, minced
- 1 (15 ounce/425 g) can salt-free black beans, drained and rinsed
- 4 (15cm) corn tortillas
- 4 large eggs
- 1/4 cup (57 g) tomato or tomatillo salsa
- 1/4 cup (28 g) Cotija cheese, crumbled
- 2 spring onions, chopped
Directions
Preheat the oven to 190°C (375°F). Spray four ovenproof ramekins (295 ml) with cooking spray and place on a small baking sheet. Wrap the tortillas in plastic wrap (or use the bag they came in) and microwave for 25 seconds, until pliable. (Alternatively, heat the tortillas in a nonstick skillet over medium-high heat.) Brush both sides of the tortillas with 1 1/2 teaspoons oil and gently press the tortillas into the ramekins (the tortillas will overlap in places, that’s okay); set aside.
Heat remaining tablespoon oil in a medium skillet over medium-high heat. Add onion and sauté until lightly browned, 3 minutes. Add garlic and cumin and cook until fragrant, 20 seconds. Add the beans and 3/4 cup water, mash with a potato masher and simmer, stirring occasionally, until thickened, 3 minutes.
Place the beans in the tortilla shells. Crack an egg into each baking dish, spoon the salsa over the eggs and sprinkle with cheese and spring onions. Bake the ramekins until the whites and tops of the yolks are set, 12-15 minutes for runny yolks, 20 minutes for almost set yolks; serve immediately.
Servings: 4 | Serving size: 1 baking dish (1 tortilla, 1/4 cup beans, 1 egg, 1 tbsp salsa, 1 tbsp cotija)
Nutritional values
Originally published April 18, 2019; Updated January 2026
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