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Ecuadorian Huevos Rancheros


"A tortilla bowl filled with black beans, onions and garlic, topped with 2 fried eggs smothered with melted cheese, avocado, and sour cream."
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24 m servings 845 cals
Original recipe yields 2 servings (2 large bowls)

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  • Prep

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  1. Heat a non-stick skillet over medium heat. Add onion and garlic; cook and stir until softened and translucent, 8 to 10 minutes.
  2. Combine black beans with cooked onion and garlic in a bowl. Place tortilla bowls into serving bowls; spoon bean mixture into tortilla bowls.
  3. Heat non-stick skillet over medium-low heat; crack eggs onto skillet and cook to desired doneness, about 4 minutes for medium. Place eggs on black bean mixture; sprinkle with Cheddar cheese.
  4. Cook each bowl in the microwave until cheese is melted, 30 to 45 seconds. Top with avocado and sour cream.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 845 calories; 44.7 g fat; 76.9 g carbohydrates; 38 g protein; 415 mg cholesterol; 1177 mg sodium. Full nutrition

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Read all reviews 3
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Used this more for inspiration than a recipe to follow. Made my own tortilla bowls. Let everyone choose their own toppings from shredded cheese, diced fresh tomatoes, sliced avocado, sour cream...

I made this for a Mother's Day breakfast and it was a big hit! I really enjoyed making it.

Made as written except that I made my own taco bowl. This was pretty good. I do feel it needed some salsa.