Huevos Rancheros Sanos



  • 1 1/2 Cups very thinly sliced spinach
  • 1 scallion, sliced
  • 2 Tablespoons chopped, fresh cilantro
  • 3 teaspoons canola oil, divided
  • 2 teaspoons lime juice
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, divided
  • 1-15 ounce can pinto beans, rinsed
  • 1/2 Cup prepared salsa
  • 8-6 inch corn tortillas
  • Canola cooking spray
  • 3/4 Cup shredded white cheddar cheese
  • 4 eggs


  1. Combine spinach, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt and 1/8 teaspoon pepper in a bowl and set aside.
  2. Combine beans and salsa in another bowl.
  3. Coat both sides of each tortilla with cooking spray.  Place tortillas on a large baking sheet in 4 sets overlapping pairs.  (Each pair should overlap by about 3 inches).  Spread about 1/3 Cup of bean mixture on top of each pair of tortillas and sprinkle with 3 Tablespoons cheese.
  4. Bake until beans are hot and cheese is melted, about 10 minutes.
  5. Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat.  Crack each egg into skillet being careful not to break the yolks.  Season the eggs with the remaining 1/8 teaspoon salt and pepper.  Reduce heat to medium-low, cover and cook undisturbed for 5-7 minutes for soft-set yolks. (Top of yolks should have a white appearance.  For hard-set yolks, continue cooking until the yolks are cooked through, 4 to 6 minutes more).
  6. To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 Cup of the spinach mixture.


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