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Huevos Rancheros

  • 30 minutes
  • Prep time15 minutes
  • Servings4 portions
recipe image Huevos Rancheros


  • 3 tbsp vegetable oil
  • 1 small red onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 tsp ground cumin
  • handful coriander finely chopped
  • 400 g tinned black beans drained and rinsed
  • 2 limes
  • 4 corn tortillas
  • 4 fresh free-range eggs
  • 1 avocado destoned flesh scoped out and sliced
  • 1 red chilli deseeded finely chopped
  • 100 g feta crumbled
  • chilli sauce optional
  • 100 ml Elmlea double cream to serve

Nutritional facts

Energy (kcal)543 kcal
Energy (kJ)2272 kJ
Protein (g)19.6 g
Carbohydrate incl. fibre (g)38.4 g
Carbohydrate excl. fibre (g)26.1 g
Sugar (g)3.3 g
Fibre (g)12.3 g
Fat (g)36.5 g
Saturated fat (g)13.7 g
Unsaturated fat (g)20.6 g
Monounsaturated fat (g)12.0 g
Polyunsaturated fat (g)8.6 g
Trans fat (g)0.1 g
Cholesterol (mg)253 mg
Sodium (mg)766 mg
Salt (g)1.92 g
Vitamin A (IU)1236 IU
Vitamin C (mg)26.9 mg
Calcium (mg)252 mg
Iron (mg)4.23 mg
Potassium (mg)753 mg


  1. Heat 1tbsp oil in a frying pan, add the onion, garlic, cumin and half the coriander. Fry for 5mins then add the beans and cook until heated through. Stir through the juice and zest of 1 lime and season with sea salt and black pepper. Set aside.
  2. Heat 1tbsp oil in a separate frying pan over a medium heat and fry the tortillas in batches until crisp. Divide between 4 plates.
  3. Fry the eggs in the remaining oil until the white is cooked and crisp but the yolk is runny.
  4. Top the tortillas with the beans, eggs, avocado, chilli, feta and remaining coriander. Drizzle with chilli sauce (optional) and Elmlea Double and a wedge of lime to serve.