Photo of Huevos Rancheros by WW

Huevos Rancheros

3 - 7
PersonalPoints™ per serving
Total Time
50 min
35 min
15 min
You won’t go hungry with this hearty meal. It’s loaded with Mexican flavour and piled high with rice and beans.


Cooking spray

2 spray(s), (5 one-second sprays per serving)

Olive oil

1 tbsp(s)

Uncooked onion(s)

1 cup(s), chopped

Sweet red pepper(s)

½ cup(s), diced

Garlic clove(s)

2 clove(s), medium, minced

Jalapeño pepper(s)

¼ cup(s), chopped (do not touch seeds with bare hands) or canned chopped green chilis

Chili powder

1 tbsp(s)

Cumin seeds

1 tsp(s)

Fresh oregano

2 tsp(s), minced, or 1 teaspoon dried oregano

Hot pepper sauce

1 tsp(s)

Canned diced tomatoes

14½ oz, undrained

Regular liquid egg substitute

1 cup(s)

Table salt

tsp(s), or to taste

Black pepper

pinch, or to taste

Canned black beans

1 cup(s), drained and rinsed

Cooked long grain brown rice

2 cup(s), kept hot

Low-fat shredded cheddar cheese

1 cup(s)


2 tsp(s), fresh, chopped


  1. Coat a large nonstick skillet with cooking spray. Add oil and heat over medium-high heat. Add onion, red pepper and garlic; sauté until onions are translucent, about 3 minutes. Add jalapeno or green chiles, chili powder, cumin, oregano, hot sauce and tomatoes. Bring to a boil; cook until thick, about 5 minutes. Turn off heat; cover to keep warm.
  2. Heat a large nonstick skillet coated with cooking spray over medium-low heat. Add egg substitute; scramble until firm, about 3 minutes. Season to taste with salt and pepper. Cover and keep warm
  3. Warm beans in microwave.
  4. Place 1/2 cup of brown rice on each of 4 plates. Top rice with 1/4 cup of black beans, 1/3 cup of tomato mixture and 1/4 of eggs. Spoon 2 tablespoons of tomato mixture over each serving; sprinkle each with 1/4 cup of cheese and 1/2 teaspoon of cilantro.