Skip to Content
Fire Roasted Tomato Huevos Rancheros

Fire Roasted Tomato Huevos Rancheros

  • 35 Minutes Prep
  • 35 Minutes Total
  • 4 Servings
  • 360 Calories per Serving
This classic breakfast of oven-crisped tortillas, refried beans and eggs is topped with a homemade fire roasted ranchero sauce.

Ingredient List

Sauce

  • 1 can (14.5 oz) Muir Glen™ Organic Fire Roasted Diced Tomatoes, undrained
  • 2 chipotle chiles in adobo sauce (from 7-oz can), chopped
  • 1 cup diced white onion
  • 1 medium jalapeño chile, chopped (about 1/4 cup)
  • 1 clove garlic, chopped
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon kosher or fine sea salt
  • 1 teaspoon grapeseed oil

Beans

  • 1 teaspoon grapeseed oil
  • 1/4 cup diced seeded poblano chile
  • 1/4 cup diced white onion
  • 1 cup refried beans (from 16-oz can)

Tortillas

  • 1 teaspoon grapeseed oil
  • 1/4 teaspoon kosher or fine sea salt
  • 4 corn tortillas (6 inch)

Eggs

  • 2 tablespoons grapeseed oil
  • 4 eggs
  • 1/4 teaspoon kosher or fine sea salt
  • 1/4 cup crumbled Cotija cheese
  • 1 tablespoon fresh cilantro leaves, if desired

Preparation

  1. Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
  2. Add all Sauce ingredients except oil to blender. Cover and blend until smooth. In 2-quart saucepan, heat 1 teaspoon oil over medium heat. Add sauce; heat to simmering. Reduce heat to low; cover and cook 10 minutes, stirring occasionally.
  3. In 1-quart saucepan, heat 1 teaspoon oil over medium heat. Add poblano chile and 1/4 cup white onion; cook 3 minutes. Stir in beans; reduce heat to low, and cover. Cook 4 to 6 minutes, stirring occasionally, until beans are heated through.
  4. Using 1 teaspoon oil and 1/4 teaspoon salt, brush both sides of each tortilla with oil, and sprinkle with salt. Place tortillas on pan; bake about 5 minutes or until edges are crispy.
  5. Meanwhile, in 12-inch skillet, heat 2 tablespoons oil over medium-high heat. Break egg into custard cup; carefully slide into skillet from custard cup. Repeat with other eggs. Immediately reduce heat to low. Season eggs with remaining 1/4 teaspoon salt; cook 4 to 5 minutes, spooning oil over eggs, until yolks are set.
  6. Divide bean mixture among tortillas; top each with egg, 1/4 cup of the sauce and Cotija cheese. Garnish with cilantro.

Tips

  • Refrigerate leftover sauce up to 3 days. The sauce can be used as a salsa, taco topping or as a sauce for a burrito bowl.
  • Add diced avocado for a fresh topping.

Nutrition Information

Servings: 4
Serving size: 1 Serving
Amount per serving (Calories ): 360
Nutrition Facts
Food component / NutrientAmount% Daily Value*
Total Fat20g31%
Saturated Fat4&½g24%
Trans Fat0g% Value not available
Cholesterol195mg65%
Sodium890mg37%
Total Carbohydrate30g10%
Dietary Fiber5g22%
Soluble Fiber0g% Value not available
Sugars6g% Value not available
Protein14g% Value not available
Vitamin DValue not available10%
Vitamin EValue not available20%
CalciumValue not available15%
IronValue not available15%
Potassium430mg12%
ThiaminValue not available10%
RiboflavinValue not available20%
NiacinValue not available4%
Vitamin B6Value not available15%
Vitamin B12Value not available10%
Pantothenic AcidValue not available10%
PhosphorusValue not available30%
MagnesiumValue not available15%
ZincValue not available10%
ManganeseValue not available20%
SeleniumValue not available35%
CopperValue not available8%
*The % Daily Value (DV) 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.

Exchanges

  • Starch 1&½,
  • Fruit 0,
  • Other Carbohydrate 0,
  • Skim Milk 0,
  • Low-Fat Milk 0,
  • Milk 0,
  • Vegetable 1,
  • Very Lean Meat 0,
  • Lean Meat 0,
  • Medium-Fat Meat 1,
  • High-Fat Meat 0,
  • Fat 3,
  • Fruits 0c,
  • Vegetables ¾c,
  • Grains 1oz-eq,
  • Meat & Beans 2oz-eq,
  • Dairy 0c,
  • Fats & Oils 2tsp

Carbohydrate Choice

  • Choices per serving2

More Delicious Recipes