Scrambled Huevos Rancheros
Elevate your breakfast or brunch game with these Scrambled Huevos Rancheros, a vibrant spin on the classic Mexican dish. Fluffy, creamy scrambled eggs are paired with a bold and hearty medley of sautéed onions, garlic, jalapeño, tomatoes, and black beans. This colorful combination is served atop warm, lightly charred corn tortillas and topped with melty cheddar cheese, fresh cilantro, creamy avocado slices, and a spritz of bright lime juice. Perfect for busy mornings or leisurely weekends, this recipe comes together in just 35 minutes, delivering a satisfying, protein-packed meal that’s as wholesome as it is flavorful. Whether you’re seeking a new brunch favorite or a simple, rustic dinner idea, this recipe is sure to please. Keywords: scrambled huevos rancheros, easy huevos rancheros recipe, Mexican brunch recipes, scrambled eggs with beans and tortillas.
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons milk
- 2 tablespoons olive oil
- 1 small yellow onion
- 2 garlic cloves
- 1 jalapeño pepper
- 1 cup diced tomatoes (canned or fresh)
- 1 cup black beans (cooked or canned, drained)
- 4 corn tortillas
- 2 tablespoons fresh cilantro (chopped)
- 1 cup cheddar cheese (shredded)
- 1 avocado (sliced)
- 1 lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a medium mixing bowl, whisk together eggs, milk, salt, and black pepper until well combined. Set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add minced garlic and finely chopped jalapeño to the skillet. Cook for 1-2 minutes until fragrant.
Stir in diced tomatoes and black beans. Cook for 5-7 minutes, allowing the flavors to meld together, then remove from heat and set aside.
Heat a nonstick pan over medium-low heat with the remaining tablespoon of olive oil. Pour in the egg mixture, stirring gently with a spatula to scramble the eggs until soft and creamy, about 5-8 minutes.
Meanwhile, warm the corn tortillas in a dry skillet or directly over a gas flame until lightly charred and pliable.
To assemble, place warm tortillas on plates. Top each tortilla with a generous scoop of the tomato and black bean mixture, followed by the scrambled eggs.
Sprinkle shredded cheddar cheese over the eggs, letting it melt slightly. Garnish with fresh cilantro, avocado slices, and a squeeze of fresh lime juice.
Serve immediately and enjoy your Scrambled Huevos Rancheros!
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1239 mg | 413% | |
| Sodium | 4038 mg | 176% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 18.7 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 1298 mg | 100% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2873 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
