Huevos rancheros in tortilla cups

Total Time
35 min
10 min
25 min
Make the tortilla cups up to two days ahead, and store them in a zip-close freezer bag at room temperature. Recrisp them in a 425°F oven for 2 minutes before using.


Cooking spray

4 spray(s)

Corn tortilla

4 tortilla(s), medium, 6-inches each

Canned diced tomatoes

14 oz, with green pepper, celery, and onion

Canned black beans

15 oz, rinsed and drained

Canned diced green chiles

4 oz

Hot pepper sauce

3 Tbsp, or to taste

Ground cumin

¾ tsp


3 Tbsp, chopped (divided)


4 large egg(s)

Weight Watchers Reduced-fat Mexican style shredded cheese

¼ cup(s)


  1. Place the oven rack in the center of the oven; preheat the oven to 425ºF. Lightly spray both sides of the tortillas with cooking spray. Place 4 inverted custard cups on a baking sheet, and drape a tortilla over each to give it a bowl shape. (You may also use an inverted 12-cup muffin pan, placing the tortillas over alternate cups.) Bake until the tortillas are crisped and lightly golden around the edges, 10 minutes. Remove the tortillas and set them on a rack to cool.
  2. Combine the diced tomatoes, beans, chiles, pepper sauce, cumin, and 2 tablespoons of the cilantro in an ovenproof skillet. Bring to a boil over medium heat, reduce the heat to low, and simmer until the flavors are blended, 4 minutes. Break the eggs one at a time, on top of the sauce, spacing them evenly apart.
  3. Immediately place the pan in the oven and bake until the eggs are almost set, 6–8 minutes. Sprinkle the cheese on top of the eggs and bake until melted, 1 minute. To serve, place the tortilla cups on serving plates and spoon the eggs and sauce into the tortilla cups. Garnish with the remaining tablespoon of chopped cilantro and serve immediately.
  4. Yields 1 filled tortilla cup.