Easy to prepare in under 30 minutes (with just one pan!), this healthy huevos rancheros recipe is bursting with bold, bright, addictive flavor!

Anybody else all about breakfast for dinner?

I’m a big fan, always.

And this easy sheet pan huevos rancheros recipe makes the perfect breakfast-for-dinner.

Or breakfast or brunch on a lazy weekend.

This huevos rancheros looks really colorful and beautiful, but requires less than 30 minutes to throw together.

I love this one for busy weeknights.

It requires just one sheet pan.

And you can chop up the fresh salsa while the eggs and tortillas are cooking in the oven.

This recipe is also the perfect meatless meal, full of fresh and healthy ingredients.

It doesn’t happen easily.

But I always post whenever I’m lucky enough to stumble across this miracle:

An unbelievably delicious, addictive dinner that also happens to be full of fresh, nutritious ingredients.

This huevos rancheros is full of all of those bright, bold, rich flavors that Mexican food is known for.

But look at this run-down of healthy ingredients:

eggs
black beans
avocado
lime
tomatoes
fresh herbs

**I love this one because it’s easy and so full of incredible flavor!**

The mini tortillas get all golden and crispy in the oven, and that delicious “crunch” is so addictive when it’s mixed with the creamy avocado and black beans and gooey egg yoke.

Add the Mexican-inspired spices and the bright, fresh lime and tomatoes:

This one is so full of rich flavor!

Here’s the Recipe for Beginner Mexican: Easy Sheet Pan Huevos Rancheros:

Beginner Mexican: Easy Sheet Pan Huevos Rancheros

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Author: Jen Elizabeth's Journals
Prep Time: 11 minutes
Cook Time: 14 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Breakfast/Brunch
Cuisine: Mexican/Southwestern Inspired

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Description

Easy to prepare in under 30 minutes (with just one pan!), this healthy huevos rancheros recipe is bursting with bold, bright, addictive flavor!

Ingredients

Scale

15 ounces black beans, drained and rinsed
1 Tablespoon safflower oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
pinch crushed red pepper flakes
4 mini (4.5-inch) whole grain tortillas
4 organic pastured eggs
1/2 cup organic shredded Mexican cheese blend
1 avocado
1 lime
1 small tomato
fresh chives (optional)
fresh cilantro (optional)
sea salt

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Instructions

Move the oven rack to the middle of the oven (about 6-8 inches from the top of the oven). This will keep the tortillas from burning before the eggs are fully cooked. Preheat oven to 375 degrees F.
Add the black beans, oil, garlic powder, smoked paprika, cumin, and red pepper flakes to a mixing bowl. Season thoroughly with sea salt. Stir until beans are evenly coated with oil and spices. Use a potato masher to lightly mash the beans.
Line a baking sheet with parchment paper and place the tortillas on the baking sheet so they’re not overlapping.
Spoon some of the bean mixture onto each tortilla. Use the beans to create a circular “border” or “cup” around the outer edge of each tortilla (the beans should hold the eggs in the center of each tortilla.)
Arrange a bit of shredded cheese over beans and tortillas. Break one egg into the center of each tortilla. The bean “cups” should hold the eggs in place. Season with salt.
Cook in the oven until eggs are white and firm. (Lightly shake the pan to test if the eggs are still liquid.) Achieving perfectly runny egg yokes may take practice. Runny egg yokes require about 13-14 minutes at 375 degrees (with the oven rack in the center of the oven). Over-hard eggs will take about 14-16 minutes.
Meanwhile, (as huevos rancheros are cooking in the oven), peel, pit, and dice the avocado. Squeeze the juice from the lime and pour it all over the diced avocado (to add tangy flavor and also to keep the avocado from turning brown).
Dice the tomato, and chop the cilantro or chives. Season the avocado and tomato with salt.
Remove the huevos rancheros from the oven. Top each one with a bit of shredded cheese.
Use a spatula to transfer the tortillas to serving plates. Arrange avocado, tomato, and fresh herbs over the huevos rancheros, and serve while still hot from the oven.