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Huevos Rancheros
with refried beans / lime slaw

Active: 30 min Total: 30 min

Another version of this traditional Mexican breakfast was first featured in a meal plan in 2016. To make it even faster to prepare, this time we're using store-bought salsa, but check out the original version if you’d like to make a salsa from scratch.

Tags

Ingredients

Servings:
4
Metric
Huevos Rancheros:
  • Avocados - 1, sliced
  • Tortillas, corn and taco-sized - 8
  • Oil, cooking - 2 Tbsp
  • Eggs - 8
  • Beans, refried (14 oz / 397 g) - 1 can
  • Salsa, store-bought - 1/2 cup
  • Sour cream - 2 Tbsp (sub plain or Greek yogurt)
Lime Slaw:
  • Green onions - 2 stalks, chopped, green and white parts combined
  • Coleslaw mix - 10 oz
  • Oil, cooking - 2 tsp
  • Lime juice - 2 tsp
  • Sugar - 1/4 tsp
  • Cumin - 1/4 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Green onions - Chop green onions, combining green and white parts. (Can be done up to 3 days ahead)
  2. Make slaw - Combine coleslaw mix with green onions, oil (portion for slaw), lime juice, sugar, and cumin. Cover and refrigerate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Avocados - Slice avocados.

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Make

  1. Arrange top rack of the oven so it’s 6” / 15 cm from the broiler. Turn on broiler (use the low setting if available).
  2. Place tortillas in a single layer on a sheet pan (you might have to separate into 2 batches). Brush both sides of tortillas with some oil. Broil for 2 to 3 minutes on each side, until they crisp up. Transfer tortillas onto plates (2 / serving).
  3. Heat a nonstick pan over medium-high heat. Add oil (portion for huevos). Crack eggs into heated oil (you may have to work in batches) and cook until the whites are set. If you like your eggs less runny, cover the pan with a lid and cook until eggs are at the consistency you want.
  4. Transfer eggs to tortillas. Repeat until all eggs are cooked.
  5. Empty refried beans into a microwave-safe container. Heat according to instructions on can.
  6. Toss slaw and season with some salt and pepper.
  7. Top tortillas and eggs with salsa and avocados. Serve sour cream, beans, and slaw on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (30)
Gluten-free (8)
Paleo (13)
Vegetarian (7)

32 reviews

Good flavors and quick to put together. The tortillas got a little too soggy for me with the salsa so I might skip that next time.

By: Avila
Posted: Jul 26, 2019
Diet: Original
0 Helpful

Easy and delicious!

By: Veronica
Posted: May 23, 2019
Diet: Original
0 Helpful

Wasn't much more than the sum of its parts for me, but my husband thought it was good. Made with cassava flour tortillas (grain free).

By: Sarah
Posted: Apr 21, 2019
Diet: Gluten-free
0 Helpful

I Did a mix of GF and Paleo for this meal. It was good. A quick week night meal

By: Kimberly
Posted: Mar 18, 2019
Diet: Paleo
0 Helpful

This was tasty and seemed quick but there were so many little parts to do it actually took a long time.

By: Caitlin
Posted: Mar 12, 2019
Diet: Vegetarian
0 Helpful

Used regular beans instead of refried, as is our preference. Really yummy!

By: Jenna
Posted: Feb 28, 2019
Diet: Original
0 Helpful