Skinny Huevos Rancheros

I am in love with the flavor profiles of Mexican-inspired cuisine, so I created Skinny Huevos Rancheros for the mornings I want a kick with my breakfast. I especially love making this recipe for brunch on Sundays or when my family comes over.  This recipe uses spiced black beans, topped with an egg and served on a whole wheat tortilla. Skinny Huevos Rancheros is basically like having tacos for breakfast, and who wouldn’t want that? Tacos aren’t just for dinner or Tuesdays anymore, as you can try my Skinny Huevos Rancheros any day of the week!

 

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Are Skinny Huevos Rancheros Considered Low Carb?

There are tons of healthy benefits to this recipe. Black beans are high in fiber, hot sauce helps boost the metabolism. Whole wheat torillas are used instead of traditional for more protein and fiber as well.

Making this recipe as written, unfortunately is not considered to be low carb. The carb count per serving comes in at 29 grams. If you are sticking to a keto diet, try my Creamy Avocado Pasta Zoodle Recipe.

Ingredients for Skinny Huevos Rancheros

• extra virgin olive oil
• onion
• reduced-sodium black beans
• cumin
• salt
• black pepper
• chili powder
• diced tomatoes & green chilies
• sriracha hot sauce
• eggs
• low-carb, high-fiber, whole wheat tortillas
• shredded reduced-fat mild cheddar cheese
• chopped fresh cilantro

 

How to Make Skinny Huevos Rancheros

In a large skillet, heat 1 teaspoon olive oil over medium heat. Add the onions and cook for 2-4 minutes until soft. Add the black beans, cumin, salt, pepper, and chili powder; cook for an additional 2 minutes, stirring frequently. Transfer the bean and onion mixture to a large mixing bowl, mash the beans gently with a fork, and set aside.

In a small skillet over medium heat, heat the diced tomatoes and green chilies and sriracha until evenly heated through, about 4 minutes. Heat each tortilla in a dry skillet on medium-high heat for about 30 seconds on each side. Spread ¼ cup bean mixture on each tortilla, and spoon ¼ sriracha mixture over the bean mixture.

For sunny side up eggs: Heat a large skillet over medium-low heat. Spray the skillet with non-stick cooking spray and crack the eggs into the skillet. Work in batches depending on how big the skillet is. Cook them until the whites are firm, then cover with a lid to steam the tops of the eggs for about 1 minute. Slide an egg on each prepared tortilla and garnish with 1 tablespoon of shredded cheddar cheese and ½ tablespoon chopped cilantro.