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Start your day with a hearty and flavorful Mexican breakfast—Huevos Rancheros! Made with warm corn tortillas, fresh jalapeños, diced tomatoes, and melted cheese, this dish by Chef Healthy Henry is topped with Greek yogurt, avocado, and salsa for a healthy twist. Perfect for breakfast or brunch!
4 corn tortillas 1 tbsp olive oil 1 jalapeño, minced (remove seeds for less heat) 1 (15 oz) can diced tomatoes with green chiles ½ tsp cumin ¼ tsp salt ¼ tsp pepper 8 large eggs ½ cup shredded Chihuahua or Monterey Jack cheese 2 cups cooked pinto beans (½ cup per serving) ½ cup nonfat plain Greek yogurt (2 tbsp per serving) 1 avocado, sliced 4 tbsp pepitas (1 tbsp per serving) Fresh salsa and cilantro, for garnish
Roast the pepitas – Heat a dry skillet over medium heat. Add pepitas and toast, stirring frequently, until lightly golden and fragrant, about 3–4 minutes. Transfer to a plate to cool. Warm the tortillas – In the same skillet or a clean dry pan, warm each tortilla for 30–60 seconds per side until pliable, or bake at 350°F (175°C) for 5–7 minutes until lightly crisped. Keep warm. Make the tomato-jalapeño sauce – In a small saucepan, heat olive oil over medium heat. Add minced jalapeño and sauté for 1 minute until fragrant. Stir in diced tomatoes with green chiles, cumin, salt, and pepper. Simmer gently for 5 minutes, stirring occasionally, until slightly thickened. Cook the eggs – Heat a nonstick skillet over medium heat. Crack eggs directly into the pan and cook to your preferred doneness — sunny side up, over easy, or scrambled — about 2–3 minutes for runny yolks or longer for firm. Assemble for oven melt – Preheat oven to 375°F (190°C). Place tortillas on an oven-safe platter or individual oven-safe plates. Top each with ½ cup pinto beans, 2 eggs, a sprinkle of cheese (about 2 tbsp), and a generous spoonful of the tomato sauce. Melt and meld – Transfer the assembled plates to the oven for 3–4 minutes, just until the cheese is melted and the flavors meld. Finish and serve – Remove from oven. Add a dollop of Greek yogurt, avocado slices, and a spoonful of salsa. Sprinkle with roasted pepitas and garnish with cilantro. Serve immediately.
4 corn tortillas 1 tbsp olive oil 1 jalapeño, minced (remove seeds for less heat) 1 (15 oz) can diced tomatoes with green chiles ½ tsp cumin ¼ tsp salt ¼ tsp pepper 8 large eggs ½ cup shredded Chihuahua or Monterey Jack cheese 2 cups cooked pinto beans (½ cup per serving) ½ cup nonfat plain Greek yogurt (2 tbsp per serving) 1 avocado, sliced 4 tbsp pepitas (1 tbsp per serving) Fresh salsa and cilantro, for garnish
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Corn Tortillas, Fresh Jalapeno, Eggs, Shredded Chihuahua, Plain Greek Yogurt, Salsa, Avocado
