Heuvos Rancheros

You’ve probably figured out by now that I love my Saturday morning breakfasts. During the week my husband and I do our own thing, we’ll have leftovers or just have cereal. But on the weekend, we (well, really, me, but sometimes I can bribe my husband to do it) cook a proper breakfast and we get to eat it in a leisurely fashion before walking the dog. Huevos Rancheros isn’t one that I make very often, but it’s fabulous. I had some avocados recently, so I decided to make it one morning. In fact, I made it twice recently. The first time I just used salsa, and the second time I made this sauce. Let me tell you, the key is the sauce. This sauce is fabulous. You can use jalapenos to it (in place of the chilies), but I like mine to be mild, so I use mild chilies instead. Trust me, this sauce makes this an incredible dish. It’s not something that I make on a morning when I want a quick breakfast – but it’s perfect for a lazy morning, brunch or even breakfast for dinner.

Huevos Rancheros

This fabulous dish is perfect for a breakfast, but also makes a perfect brunch. It’s packed with flavor, but it’s also packed with nutrients. The key is this absolutely fabulous sauce.


  • Sauce:
  • 1 Tbsp vegetable oil
  • 1 medium onion, chopped
  • 1 green or red bell pepper, chopped
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1 small can mild green chilies
  • 2 cloves garlic, minced
  • 15 oz can diced tomatoes (do not drain)
  • 1 cup vegetable broth
  • The Rest:
  • 6 corn tortillas
  • 1 cup refried beans
  • 6 large eggs
  • 1 cup shredded cheese
  • 1 ripe avocado


  1. In a skillet, sauté the onions and peppers in the oil for 5 minutes, or until soft.
  2. Add the cumin, salt, chilies and garlic. Cook for an additional minute.
  3. Add the tomatoes and juice. Cook for 2 – 3 minutes.
  4. Add the vegetable broth and cook for an additional 15 minutes, or until the sauce thickens.
  5. Meanwhile, heat the tortillas and keep warm until serving.
  6. Heat the refried beans and place the beans on top of the tortillas.
  7. Fry the eggs, and place the eggs on top of the beans.
  8. Sprinkle the cheese on the top of the eggs.
  9. Evenly divide the sauce over the eggs.
  10. Top with the avocado and serve.

Preparation time: 5 minute(s)

Cooking time: 25 minute(s)

Diet type: Vegetarian

Diet tags: Gluten free

Number of servings (yield): 6

Culinary tradition: Mexican

Calories: 287

Fat: 14

Protein: 17

Entire recipe makes 6 servings
Serving size is about 1 tortilla with toppings
Each serving = 7 Points
PER SERVING: 287 calories; 14g fat;27g carbohydrates; 17g protein; 7g fiber

1 Comment

  1. Hello, I was wondering if you were going to start putting SmartPoints on the recipes as well? Thank you.

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