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I hope you guys are settling into the back to work, back to school groove.

In case that extra focus is requiring a bit of extra energy, I’ve been working on some recipes to help you guys get those greens in. We all know we should eat more greens, but coming up with creative ways to get them on our plate isn’t always so easy.

So I was really excited to have the opportunity to  partner with Inspired Greens to show some delicious and easy ways to up that color on your plate (Keep your eyes peeled for part 2 next week). This lettuce is pretty amazing. It is sustainably grown right next door in the rocky mountains of Alberta.

What really makes it special is that it is a living lettuce. It is harvested right in it’s pot with the roots attached which keeps it fresher for longer, and helps to retain more of the nutrients by the time it gets onto your plate.

They’ve got some delicious varieties to choose from but for this recipe I’m using the battavia leaves. Battavia is a more heat stable lettuce so it’s perfect for this Huevos Rancheros because it can withstand the heat of the warm toppings.

Instead of the traditional corn tortillas, I’ve topped everything on a bed of stacked fresh greens. Of course you can always still use the tortillas and pile everything else on top if you prefer it this way!

I love this breakfast because it’s different that your traditional fried eggs but almost just as quick to throw together. With the crunch of the lettuce, the warm salsa and the creaminess of the avocado it definitely hits the spot.

How do you guys manage to get those greens onto your plate when you need a little boost? I’d love to hear your ways!

Inspired Huevos Rancheros
Serves 2

  • 16 Inspired Greens Red or Green Batavia leaves
  • 4 eggs
  • ½ of an avocado, thinly sliced
  • ¼ cup of feta or cotija cheese
  • Cilantro to garnish
  • Chili flakes * optional


  • ¾ cup of your favorite salsa
  • ¼ cup of corn, frozen
  • ⅓ of a jalapeno, diced (remove seeds if you don’t want it too spicy)

Garlicky Beans

  • 3 Tbsp extra virgin olive oil, divided
  • 1 large clove of garlic, minced
  • 1 cup black beans
  • Coarse salt and freshly-cracker pepper to taste


  1. In a small saucepan, add your salsa, corn and jalapeno and let it simmer over medium heat for about 10 minutes
  2. Next, over medium high heat, add 2 Tbsp of your oil to a small frying pan. Allow oil to heat up about 30 seconds. Add your minced garlic and stir for 1-2 minutes, until fragrant
  3. Add your black beans and stir, mashing with the back of a spoon. Add salt and pepper to taste. Some beans will remain whole and others mashed. Cook for 4-5 minutes until browned and a bit crispy
  4. In a separate large frying pan, heat the remaining 1 Tbsp oil over medium high heat.  Heat for 30 seconds and then crack your eggs into it. Cook for about 3-4 minutes until the white is cooked all the way through and your your yolk is to your liking (I like it to be soft).
  5. While everything finishes cooking, start plating your lettuce leaves. Stack the leaves with the top rounded edge facing outward and the stems slightly overlapping each other to form a circle. Use 4 leaves for each “tortilla” (more if you’d like).
  6. Start topping with your beans, 1 egg each, sliced avocado, warm salsa, cheese and cilantro. Sprinkle with salt, pepper and/or chili flakes if you like.


Thank you Inspired Greens for sponsoring this healthy recipe! All opinions are my own.




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