Filed Under: Breakfast, food awards

Pantry-Raid Huevos Rancheros

We love switching up the ingredients based on what you have on hand in your pantry. No black beans? Use chick peas. All out of corn? Throw in some frozen broccoli. The salsa and the poached eggs tie everything together in a great breakfast or dinner.

March 20th, 2014

Recipe by LeeAnne Wright
Photography by Maya Visnyei
This recipe originally appeared in the Winter 2014 issue.

"I like the spicy jalapenos—like firecrackers in my mouth!" Tanner, 11, Squamish, B.C.
Prep Time
Prep to table time: 20 mins
  • 6 small corn tortillas
  • 1 tsp olive oil
  • 1/2 cup diced red pepper
  • 1 tsp minced garlic
  • 1 jalapeno pepper, seeded and finely chopped (optional)
  • 1 cup defrosted Green Giant Niblets Corn
  • 2 tsp ground cumin
  • 1-1/2 cups canned black beans, drained and rinsed
  • 1 cup Old El Paso Thick N' Chunky Salsa—Mild
  • 3 tbsp chopped fresh cilantro
  • 6 poached eggs
  • 1/2 cup Black Diamond Cheddar Cheese, grated
  1. Turn oven on to 250ºF. Wrap corn tortillas in foil and place in oven immediately.

  2. Heat oil in a large sauté pan over medium heat. Add red pepper, garlic and jalapeno and sauté until vegetables are tender, about 3 minutes. Stir in corn and cumin and cook for 2 minutes, until fragrant.

  3. Add beans and salsa and cook until warmed through. Remove from heat, stir in cilantro and season to taste.

  4. Remove tortillas from oven. Serve each topped with one-sixth of the bean mixture, a poached egg and a sprinkle of cheese.

Nutrients Per Serving

284 calories, 10 g fat, 157 mg calcium, 650 mg sodium, 29 g carbohydrates, 5 g fibre, 14 g protein. Excellent source of selenium and biotin; high source of fibre; good source of vitamins A, B12, C and D, riboflavin, iron and iodine; source of calcium.

Pantry-Raid Huevos Rancheros