Huevos Racheros Salad

huevos rancheros salad Photo: Romulo Yanes; Stylist: Megan Hedgpeth


  • 1 15.5-oz. can no-salt-added black beans, rinsed and drained
  • 3 tablespoons coarsely chopped cilantro
  • 2 1/2 tablespoons fresh lime juice
  • 1 tablespoon chopped canned chipotle in adobo
  • 1/2 teaspoon cumin
  • 1 small clove garlic, minced
  • Pinch salt
  • 1 firm ripe avocado
  • 1 tablespoon extra-virgin olive oil
  • 4 large eggs
  • 1 cup baby arugula
  • 1/2 cup salsa or salsa verde


1. In a bowl, coarsely mash beans with cilantro, 1 1/2 Tbsp. lime juice, chipotle, cumin, garlic, and 1/4 tsp. salt.

2. Halve, pit, and peel avocado. Slice and gently toss with 1 Tbsp. lime juice and a pinch of salt.

3. In a medium nonstick skillet, warm oil over medium-low heat. Break in eggs and cook until whites are set and yolks are still runny, 3 1/2 to 4 minutes.

4. Divide bean mixture among 4 plates. Top with arugula, avocado, salsa, corn chips, and eggs and serve.

  • Prep Time:
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  • Yield: 4

Nutritional Information

Calories per serving: 308
Fat per serving: 17g
Saturated fat per serving: 3g
Cholesterol per serving: 186mg
Fiber per serving: 9g
Protein per serving: 13g
Carbohydrates per serving: 27g
Sodium per serving: 534mg
Iron per serving: 3mg
Calcium per serving: 104mg

Good to Know

To tell if an avocado is ripe, press gently with your thumb near the stem end; it should just barely give to light pressure.

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