Huevos Rancheros

Huevos Rancheros | Lexi's Clean Kitchen

Looking for the perfect Huevos Rancheros? This classic Mexican breakfast is made with a hearty tomato sauce, homemade refried black beans, topped with the perfect fried egg, and all the fixings! Easy enough for a weekday breakfast and perfect for a festive weekend brunch!

Huevos Rancheros - Lexi's Clean Kitchen

I am so excited about today’s post. Huevos Rancheros are one of my all-time FAVORITE brunch recipes, and I’ve finally made my own! Use my Homemade Tortillas or my new favorite grain-free tortillas for the ultimate breakfast, brunch, lunch, or brinner- any day of the week.

Huevos Rancheros - Lexi's Clean Kitchen

Hearty sauce.

Refried black beans.

Perfectly cooked eggs.

Hot sauce.

Avocado and ALL THE TOPPINGS!

A squeeze of lime and it’s time to eat!

Huevos Rancheros - Lexi's Clean Kitchen

Huevos Rancheros - Lexi's Clean Kitchen

Huevos Rancheros

Preparation 10 minutes 2017-06-23T00:10:00+00:00 Cook Time 20 minutes 2017-06-23T00:20:00+00:00 Serves 4     adjust servings

Ingredients

Huevos Rancheros Sauce

  • 1 onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 garlic clove, minced
  • 1 14.5 can crushed tomatoes
  • 1 teaspoon cumin
  • 1/4 teaspoon Paprika
  • 1/2 teaspoon chili powder
  • Optional: 1/4 dried chili pepper, finely chopped. Depending on the type of dried chili you use, it could be very spicy. Depending on how much you love spice use more or less. If you love spice and want to try more, hold off on adding chili powder until the last step.

Refried Black Beans

Everything Else

  • 4 eggs, fried or cooked as desired
  • 4 tortillas, store-bought (Siete Foods Tortillas) or homemade (see notes)
  • 1 Scallion, sliced for garnish
  • 1 Jalapeno, sliced for garnish
  • 2 tablespoons Cilantro, roughly chopped for garnish
  • 1 Avocado, sliced into half moons for garnish
  • 1 lime, sliced into wedges to serve with!
  • Optional: 1 cup shredded cheddar cheese

Instructions

  1. In a medium skillet over medium-high heat, sauté onion, peppers, and garlic for 2-3 minutes until fragrant, or until onion begins to turn translucent.
  2. Add in all spices, except for the dried chili if using, and cook for 1-2 minutes until fragrant.
  3. Pour in crushed tomatoes and bring the mixture to a simmer. Simmer for 5-10 minutes. Taste and adjust spices as needed. If the sauce is too chunky, place in a high-speed blender and pulse. If using the optional dried chili, mix in after blending.
  4. While the sauce is simmering, make the refried beans. Heat oil in a medium saucepan over medium-high heat. Add in garlic and spices and let cook until fragrant, about 1-2 minutes. Drain the liquid from the beans and rinse well, then add the beans to the saucepan. Turn down heat and stir well. Add in lime juice and water. Simmer for 1-2 minutes. Take off heat and mash well using a potato masher or fork. Set aside until ready to serve.
  5. Fry eggs, or cook  them as desired and set aside.*
  6. In a large skillet, heat avocado oil over medium-high heat. Add tortillas and cover the skillet. Heat until slightly browned on both sides, should take about 2-3 minutes. If using cheese, place 3 tablespoons of cheese on the tortillas once you have flipped them once and cover until the cheese has melted. Place the tortillas on a plate and set aside.
  7. Assemble: Spread huevos rancheros sauce on each tortilla. Add the refried black beans, scallions, cilantro, jalapeno, and top with an egg. Squeeze a little lime over the eggs and devour!

Recipe Notes

  • *Check out how to cook eggs all different ways on page 66 of the Lexi's Clean Kitchen cookbook!
  • *Homemade Tortilla Recipe

Check out these 4 other healthy and delicious Mexican recipes from my blogging girlfriends!

Healthy Mexican Inspired Meals - Lexi's Clean Kitchen

Lee from Fit Foodie Finds made you Easy Baked Chilaquiles with Avocado Crema

We’ve developed a fool-proof, super-simple baked chilaquiles recipe that’s packed with protein (thank you beans and eggs!) and Mexican flavor!

Lindsay from Cotter Crunch made you Mexican Avocado Egg Salad Collard Green Wraps

These Mexican avocado egg salad wraps make for a perfect low carb veggie packed lunch! Paleo Avocado Egg Salad seasoned with Mexican spices and jalapeno, then all wrapped up in collard greens! Whole 30 friendly.

Taylor from Food Faith Fitness made you Whole30 Mexican Shakshuka

This quick and easy, gluten-free Shakshuka recipe has a little, spicy Mexican twist! It’s a lower carb, healthy and whole30 compliant dinner or breakfast!

Brittany from Eating Bird Food made you Sheet Pan Shrimp Fajitas

These sheet pan shrimp fajitas make for an easy weeknight meal with Mexican flavor. Simply bake your shrimp, peppers and onions together on one sheet, load up your tortillas and enjoy!

Gina from Running to the Kitchen made you Turkey Chili Pie

This turkey chili pie combines a healthy, leaner turkey chili recipe with a hearty gluten-free cornbread topping, all baked together in one skillet.

 

Turkey Chili

This Turkey Chili is one of my go-to chili recipes! So hearty and flavorful, it never disappoints! Grain-free, dairy-free and so simple to prepare!

Turkey Chili

Ahhh… comfort food. I think I could make this recipe with my eyes closed at this point!

It is always a huge hit and it’s one of my top rated recipes. Perfect for a big party, football Sunday, or for a good weekly meal prep (tons of leftovers).

The best part of the chili is you can customize to your liking, some days I’ll add more vegetables based on what’s in season!

Turkey Chili

Turkey Chili

Turkey Chili

Preparation 0:10 2017-06-23T00:10:00+00:00 Cook Time 0:30 2017-06-23T00:30:00+00:00 Serves 4     adjust servings

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 3 garlic cloves, crushed
  • 2 organic peppers (green, red, orange), chopped
  • 1 large onions, diced
  • 2 large organic carrots, chopped
  • 2 celery stalks, chopped
  • 2 lbs. ground organic turkey (can sub grass-fed beef)
  • 1 14.5-ounce can tomato sauce
  • 1 14.5-ounce can diced tomatoes
  • 1 6-ounce can tomato paste
  • 1 14.5-ounce can black beans
  • 1 14.5-ounce can kidney beans
  • 2 cups water, add 2 then 1 or 2 more later as needed
  • 4 tbsp chili powder
  • 1 tbsp paprika, more to taste
  • 1/2 teaspoon cayenne, more to taste
  • 1 1/2 tsp celery seed
  • 1 tbsp cumin
  • Himalayan salt, to taste
  • Red pepper flakes, to taste

Instructions

  1. In a medium pot over heat oil and garlic over medium-high heat.
  2. Add in onions, peppers, carrots, and celery, and sauté until onions turns translucent and carrots begin to soften, about 2-3 minutes.
  3. Add turkey and cook until no pink remains and it is fully cooked through.
  4. Add tomato sauce, diced tomatoes, tomato paste, black beans, kidney beans, spices and water.
  5. Bring to boil over medium-high heat. Turn hear down and let simmer uncovered until sauce is thick, about 30 minutes. Taste. If it needs more flavor, let simmer for up to 1 hour. The longer this soup simmers, the more flavorful it will be!

Recipe Notes

  • *Omit beans to make this Whole30 compliant and paleo-friendly