Healthy Huevos Rancheros Salad


I just made this for the first time.  With hubby out of town, I used the opportunity to experiment with a new dish.  Plus, the kids love having breakfast food for dinner.  It was a hit with them.  Little did they know how healthy it was…I love it when that happens.

I adapted the recipe from Country Living magazine, tweaking a few things to reduce the calorie count and add more nutrition.  This is a great, easy dish to make when you want to mix things up.  I liked it so much that I took the leftover salsa and made it again for lunch the next day.

The tortillas are optional.


Makes 6 servings. Total time 25 min., 373 calories.

1 can black beans, rinsed and drained

3 large plum tomatoes, seeded and chopped

1/2 medium red onion, finely chopped (about 1/4 cup)

1/4 cup extra virgin olive oil, plus 1 tablespoon

1/4 cup lime juice

3 tablespoons roughly chopped fresh cilantro

3/4 teaspoon hot sauce (optional, I omitted because of the kids)

12 cups fresh greens of your choice

6  100% whole grain tortillas

6 large eggs

Freshly ground pepper

Sea salt

1/2 cup part skim or low fat queso fresco cheese (about 3 ounces)



  1. In a medium bowl, gently stir black beans, tomatoes, onion, 1/4 cup oil, lime juice, cilantro, hot sauce, and salt to combine to create a fresh salsa. Set aside. Divide greens among 6 dinner plates and set aside.
  2. With 1 tablespoon olive oil, lightly brush all 6 tortillas and sprinkle lightly with salt to taste. Toast tortillas directly under broiler or over an open flame, 1 minute per side. Cut tortillas into quarters and wrap in foil to keep warm.
  3. Evenly divide all but 1/2 cup of the salsa among the plated greens. Spray 2 large nonstick skillets with all-natural cooking spray or a small amount of oil, and cook over medium-high heat. Crack 3 eggs into each pan and reduce heat to medium.
  4. Season eggs with salt and pepper to taste, and cook until whites are opaque and yolks are deep golden, about 3 minutes. Transfer 1 egg onto each plate. Sprinkle eggs with queso fresco and remaining salsa; garnish with cilantro. Serve salads immediately with reserved tortillas.




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