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Healthy Huevos Rancheros

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Just one more delicious way to get your greens. All the fixings of Huevos Rancheros on top of fresh greens. If you prefer, slide some fresh tortillas under there for a more traditional version. Vegetarian.


  • 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
  • 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. Meanwhile, 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 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.
  • Prep Time: 5
  • Cook Time: 15
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: Mexican