Uploaded March 2026 | Updated September 2026, 3 weeks ago
Dietetic Intern, Enid Aguirre, from the VA Ann Arbor Healthcare System shares her recipe for Huevos Rancheros, or "Ranch-style Eggs." Huevos Rancheros is a delicious breakfast option that may bring variety to your mornings and is perfect when on-the-go.
Prep: 10 minutes | Cook: 5 minutes | Total: 15 minutes Yield: 1 servings | Serving Size: 2 eggs with toppings
Ingredients :
2 large eggs
1/4 can of 15.5 oz low-sodium black beans
1/2 cup Roma tomatoes, chopped
1/4 cup cilantro, chopped
1/2 cup of small white onion, chopped
1 garlic clove minced
2 tablespoon of jalapeño, chopped with seeds and veins removed
1/4 cup of avocado, sliced
Oil spray – 3 seconds
1/8 teaspoon ground black pepper
1/2 teaspoon of granulated reduced sodium chicken bouillon
Directions :
1. Heat a 10 inch nonstick pan on high heat for 1 minute
2. Spray pan for 3 seconds, reduce the heat to medium-high
3. Add the onion and garlic and cook until the onions are translucent, about 2 to 3 minutes
4. Add the jalapeño, then tomatoes and, sauté each for 15 seconds
5. Add the granulated reduced sodium chicken bouillon and sauté for 15 seconds
6. Add the beans and let them cook for about for about 20 seconds, and reduce the heat to medium
7. Push aside vegetable mixture within the pan to create a space. Add eggs to the open surface. Let eggs to sit for 15 seconds, then mix with the vegetables.
8. Add black pepper and fold mixture together to incorporate all the flavors
9. Turn off the stove and add the cilantro, allow to cool for 2 minutes and serve onto plate
Recipe Notes:
• The seeds and veins of the jalapeño are what cause spiciness from peppers. Remove them for no spice.
Nutrition Facts Per Serving: Calories: 398 | Total Fat: 20g | Saturated Fat: 5g Sodium: 514mg | Total Carbohydrate: 35g | Dietary Fiber: 10g | Protein: 21g .
Submitted by Enid Aguirre, Dietetic Intern, VA Ann Arbor Healthcare System For more recipes, please visit nutrition.va.gov
Dietetic Intern, Enid Aguirre, from the VA Ann Arbor Healthcare System shares her recipe for Huevos Rancheros, or "Ranch-style Eggs." Huevos Rancheros is a delicious breakfast option that may bring variety to your mornings and is perfect when on-the-go.
Prep: 10 minutes | Cook: 5 minutes | Total: 15 minutes Yield: 1 servings | Serving Size: 2 eggs with toppings
Ingredients :
2 large eggs
1/4 can of 15.5 oz low-sodium black beans
1/2 cup Roma tomatoes, chopped
1/4 cup cilantro, chopped
1/2 cup of small white onion, chopped
1 garlic clove minced
2 tablespoon of jalapeño, chopped with seeds and veins removed
1/4 cup of avocado, sliced
Oil spray – 3 seconds
1/8 teaspoon ground black pepper
1/2 teaspoon of granulated reduced sodium chicken bouillon
Directions :
1. Heat a 10 inch nonstick pan on high heat for 1 minute
2. Spray pan for 3 seconds, reduce the heat to medium-high
3. Add the onion and garlic and cook until the onions are translucent, about 2 to 3 minutes
4. Add the jalapeño, then tomatoes and, sauté each for 15 seconds
5. Add the granulated reduced sodium chicken bouillon and sauté for 15 seconds
6. Add the beans and let them cook for about for about 20 seconds, and reduce the heat to medium
7. Push aside vegetable mixture within the pan to create a space. Add eggs to the open surface. Let eggs to sit for 15 seconds, then mix with the vegetables.
8. Add black pepper and fold mixture together to incorporate all the flavors
9. Turn off the stove and add the cilantro, allow to cool for 2 minutes and serve onto plate
Recipe Notes:
• The seeds and veins of the jalapeño are what cause spiciness from peppers. Remove them for no spice.
Nutrition Facts Per Serving: Calories: 398 | Total Fat: 20g | Saturated Fat: 5g Sodium: 514mg | Total Carbohydrate: 35g | Dietary Fiber: 10g | Protein: 21g .
Submitted by Enid Aguirre, Dietetic Intern, VA Ann Arbor Healthcare System For more recipes, please visit nutrition.va.gov
