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The Capsule Pantry: Heuvos Rancheros

A simple week night meal packed with tex-mex flavor using simple ingredients from our Capsule Pantry.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast, brunch, Main Course
Cuisine: tex mex
Keyword: eggs and beans, huevos rancheros, mexican breakfast
Servings: 6 servings
Calories: 123kcal
Author: Jen Pinkston


  • 2 to tortillas
  • 1 can black beans drained and rinsed
  • 2 clove garlic
  • 2 teaspoon chili powder
  • 2 teaspoon ground cumin
  • Pinch of crushed red pepper optional for extra heat
  • 4 tablespoon salsa
  • 4 eggs
  • 2 tablespoon & 1 teaspoon oil
  • Salt and pepper
  • Optional: cherry tomatoes cilantro, and avocado for garnish


  • In a  small food processor/blender (or you can simply use the back of fork if you don’t mind it chunkier) add beans, garlic, cumin, chili powder, 1 tablespoon of oil, a pinch of salt and pepper. Mix or mash until well blended, set aside.
  • Heat a small saute pan with 1 tablespoon oil on medium high, add tortillas to oil and cook until slightly browned. Set aside.
  • In the same skillet crack your egg (if you’re experienced at frying eggs feel free to go ahead and do as many as you can fit at once). As the oil gets hotter you’ll see it start to change the color of the eggs. If the oil starts to spit it’s because it’s too hot, so turn the heat down. Cook until the tops of the whites are set but the yolk is still runny.
  • Spread the bean mixture over a tortilla then add salsa and top each with an egg. Add a bit more salsa, top with fresh tomato, cilantro, and avocado. Sprinkle a bit more salt (if needed) and crushed red pepper to taste.


Calories: 123kcal | Carbohydrates: 7g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 247mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 428IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg