Easiest huevos rancheros

Total Time
24 min
9 min
15 min
Hass avocados are rich and creamy (you can recognize them by their dark, rough-textured skin) and they are a welcome filling in this hearty breakfast burrito. Once avocado flesh is exposed to the air it discolors rapidly, so it’s best to slice it just before you are ready to serve it. A squeeze of fresh lemon or lime juice will help prevent discoloration. Salsa and fresh cilantro add lots of zesty flavor to this portable meal packed with protein that may well become your favorite breakfast-on-the-go.


Corn tortilla(s)

2 medium

Fat free canned refried beans

1 cup(s)

Vegetable oil

1 tsp, or unsalted butter


2 large egg(s)

Fat free salsa

¼ cup(s), store-bought, thick and chunky, at room temperature

Fat free sour cream

2 tsp


2 sprig(s), small, fresh


¼ item(s), medium, Hass, peeled, seeded, and cut into thin slices.


  1. Preheat the oven to 350°F. Wrap the tortillas tightly in foil and warm them in the oven, about 5 minutes.
  2. Heat the refried beans in a small heavy saucepan over medium-low heat, stirring frequently, until just hot; keep warm.
  3. Melt the butter in a medium nonstick skillet over medium heat. One at a time, break the eggs into a saucer, then slip into the skillet. Reduce the heat and cook the eggs slowly until the whites are completely set and the yolks begin to thicken but are not hard, or turn the eggs to cook both sides.
  4. Arrange a tortilla on each of 2 plates. In the center of each tortilla, place 1 tablespoon of the salsa, top with 1⁄2 cup warm refried beans, then an egg, another 1 tablespoon of the salsa, and finally with 1 teaspoonof the sour cream and the cilantro. Garnish with the avocado slices and serve at once. Yields 1 huevo ranchero per serving.