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Quickie Huevos Rancheros Plate

Name: Quickie Huevos Rancheros Plate
Prep time: 5 min
Total time: 10 min
Yield: 1
Cuisine: Mexican
Ingredients: 1/2 cup Old El Paso™ Refried Beans Fat-Free; 1 large egg, poached or fried; 1/2 Hass avocado, sliced; 1/4 cup salsa (or to taste); 2 tablespoons cheddar cheese

1 Ratings

0 Comments

Prep 5 min
Total 10 min
Servings 1

This version of huevos rancheros doesn't call for the traditional corn tortilla, but you can certainly serve it on one! MORE+ LESS-

By Scaron

Updated September 18, 2017

Ingredients

1/2

cup Old El Paso™ Refried Beans Fat-Free

large egg, poached or fried

1/2

Hass avocado, sliced

1/4

cup salsa (or to taste)

tablespoons cheddar cheese

Steps

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1

Heat the refried beans (either on the stove or in the microwave). At the same time, cook the egg.
2

Arrange the refried beans on a plate and place the egg partially on them. Arrange slices of avocado around and top with salsa. Sprinkle with cheese and serve.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Give me a runny egg, some refried beans and avocado and I am a happy lady. And that egg? The runnier, the better. When I do brunch, one of my very favorite things to order is huevos rancheros. Are you familiar with it? It’s a fabulous Mexican egg dish – a corn tortilla topped with beans (usually refried beans), avocado (or guac), cheese, salsa and a fried egg or two. It’s filling, flavorful and just amazing. The thing is that as much as I love this dish, I have always felt woefully intimidated about making it at home. Yes, it’s a simple dish, but at the same time, it’s not. Those beans in particular give me pause. But I discovered something: Using canned, fat free Old El Paso Refried Beans totally works. Somehow, I had it in my head that I really needed to do the beans portion from scratch -- but I don’t. And my Quickie Huevos Rancheros Plate is my new favorite at-home breakfast. Of course, I have taken some liberties here. For instance, I eliminate the tortilla, which isn’t a big part of the dish for me. I am perfectly content not to have it, but if you really want it, simply pile everything onto that instead of a plate. Oh, and one more thing. For the salsa? Hotter is better. The burn of the salsa is a fabulous pairing with the cool, smooth avocado, runny egg and mass of beans. Just sayin’.