Heirloom Meals: Savoring Yesterday's Traditions Today

Huevos Rancheros

huevos rancheros


  • 1 tbsp vegetable oil
  • 1 (15 oz.) Can black beans, drained and rinsed
  • 1 Tbsp minced chipolte in adobe sauce
  • 1 (15 oz.) Can diced tomatoes
  • 1 small onion, diced
  • 1/2 green pepper, diced
  • 2 pickled jalapenos, diced
  • 1 garlic clove, minced
  • 1/4 cup cilantro, minced
  • 1 Lime Juice
  • 8 oz. non-fat plain yogurt
  • A dash of both cumin and chili powder to taste
  • 1 Tbsp Olive Oil
  • 4 Eggs


  1. In a saucepan over medium flame combine vegetable oil, black beans and chipotle and cook until heated through.
  2. In another saucepan on medium heat, combine the tomatoes, onion, green pepper, jalapenos, garlic, cilantro and lime and cook until it comes to a simmer.
  3. Combine the yogurt and spices in a small bowl.
  4. In a skillet, heat olive oil and cook eggs. I prefer sunny side, but scrambled works as well.
  5. On a plate, spoon warm black bean mixture, then a layer of salsa, an egg and top with a dollop of yogurt for a hearty breakfast.
  • Prep time: 30 minutes
  • Cook time: 10 minutes
  • Total time: 40 minutes

Yield: 4 servings

Categories: Heirloom Recipes, Special Diets

Tags: huevos rancheros, breakfast, healthy, heirloom recipe, heirloom meals, diabetes-friendly