Huevos Rancheros-Inspired Chopped Salad

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Huevos Rancheros-Inspired Chopped Salad
Prep Time
15 min
Cook Time
10 min
4 servings
Recipe by: MyFitnessPal for Eggland's Best

All the great flavors the classic Huevos Rancheros dish is known for have been combined to create this chopped salad.


  • 1 can  black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado
  • 3 tablespoons olive oil vinaigrette dressing
  • 1/3 cup crumbled queso fresco or feta cheese, divided
  • 1/4 teaspoon  kosher salt, divided
  • 6 cups  romaine lettuce, thinly chopped
  • 1 teaspoon olive oil
  • 4 Eggland’s Best eggs (large)
  • 1 cup thin tortilla strips


Serving Size
21 g
  Saturated Fat
6 g
186 mg
421 mg
19 g
Dietary Fiber
8 g
13 g

Combine beans, tomatoes, avocado, dressing, two tablespoons cheese and 1/8 tsp salt in a bowl, stirring to combine.

Divide lettuce among 4 plates, and top evenly with bean mixture.

Heat a large nonstick skillet over medium heat.

Add oil to skillet, turning to coat. Crack eggs into pan, being careful to not break the yolks.

Sprinkle the eggs with the remaining 1/8 teaspoon salt, and cook them 2 minutes.

Cover, and cook 2 more minutes or until the desired degree of doneness.

Top each salad with a cooked egg. Sprinkle each salad evenly with remaining cheese and tortilla strips.   

*You can also make your own by cutting corn tortillas into 1/2-inch strips (a pizza cutter works great for this). Lightly spray with cooking spray, sprinkle with a dash of salt or taco seasoning, and bake for 10 minutes or until golden, turning once.

Filed Under: Main Course, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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