Food Recipes Huevos Rancheros 3.5 (38) 6 Reviews By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on December 2, 2015 Print Share Share Tweet Pin Email Sunny-side-up eggs get the Mexican treatment with black beans, salsa, queso fresco, and crisp corn tortillas. If you aren't particularly partial to runny eggs, no problem—just cook them a few minutes longer until the white no longer looks translucent and the edges start to crisp up. Get the recipe:Huevos Rancheros. Photo: Charles Masters Hands On Time: 10 mins Total Time: 20 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 1 15.5-ounce can black beans, rinsed 1 tablespoon fresh lime juice ½ teaspoon ground cumin 3 tablespoons olive oil 4 small corn tortillas 4 large eggs 1 cup salsa 4 ounces queso fresco or Feta 1 avocado, cut-up ¼ cup fresh cilantro leaves Directions Heat oven to 400° F. Combine the beans,lime juice, cumin, and 1 tablespoon of the oil in a medium bowl. Brush the tortillas on both sides with 1 tablespoon of the oil and place on a rimmed baking sheet. Bake until crisp, 8 to 10 minutes. Heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Crack the eggs into the pan and cook, covered, to the desired doneness, 2 to 4 minutes for slightly runny sunny-side-up eggs. Place the eggs on the tortillas and top with the beans, salsa, queso fresca, and cilantro. Print Nutrition Facts (per serving) 401 Calories 25g Fat 32g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 401 % Daily Value * Total Fat 25g 32% Saturated Fat 5g 25% Cholesterol 221mg 74% Sodium 658mg 29% Total Carbohydrate 32g 12% Total Sugars 3g Protein 17g Calcium 175mg 13% Iron 3mg 17% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.