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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

In a medium mixing bowl, whisk together eggs, milk, salt, and black pepper until well combined. Set aside.

Step 2

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Add minced garlic and finely chopped jalapeño to the skillet. Cook for 1-2 minutes until fragrant.

Step 4

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.

Step 5

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.

Step 6

Meanwhile, warm the corn tortillas in a dry skillet or directly over a gas flame until lightly charred and pliable.

Step 7

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.

Step 8

Sprinkle shredded cheddar cheese over the eggs, letting it melt slightly. Garnish with fresh cilantro, avocado slices, and a squeeze of fresh lime juice.

Step 9

Serve immediately and enjoy your Scrambled Huevos Rancheros!

Nutrition Facts

Serving size	(1488.9g)

Amount per serving	% Daily Value*
Calories	2151.6

Total Fat 122.5g	0%
Saturated Fat 42.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1238.7mg	0%
Sodium 4038.4mg	0%
Total Carbohydrate 176.0g	0%
Dietary Fiber 43.8g	0%
Total Sugars 18.7g
Protein 99.9g	0%

Vitamin D 283.0IU	0%
Calcium 1297.5mg	0%
Iron 15.2mg	0%
Potassium 2873.2mg	0%

*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.

Source of Calories

Fat: 50.0%

Protein: 18.1%

Carbs: 31.9%