Huevos Rancheros Bowl

Name: Huevos Rancheros Bowl
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Ingredients: 2 Egg; 240 g Black bean, cooked and drained; 120 g Rice, rinsed; 300 ml Water; 180 g Salsa; 40 g Cotija, crumbled; 1 tbsp Olive oil; ¼ tsp Salt; ½ tsp Black pepper, ground

Huevos Rancheros Bowl · ready in 34 min · 2 servings · 613 kcal per serving · easy · 9 ingredients

A breakfast bowl inspired by huevos rancheros, built from rice, beans, salsa, eggs, and salty cotija for a hearty morning plate.

Prep: 10 min
Cook: 24 min
Total: 34 min
Serves: 2
kcal: 613
Difficulty: easy

Breakfast Vegetarian Gluten-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

2Egg
240 gBlack bean, cooked and drained
120 gRice, rinsed
300 mlWater
180 gSalsa
40 gCotija, crumbled
1 tbspOlive oil
¼ tspSalt
½ tspBlack pepper, ground

Equipment

stovetop, saucepan, lid, skillet, spatula, bowl, measuring spoons, sieve, serving bowl, spoon

Instructions

Mise En Place
Gather ingredients and set out a saucepan, lid, skillet, spatula, bowl, measuring spoons, sieve, and serving bowls. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Cook Rice
Boil rice, water, and 0.5 g salt in the saucepan, then cover and simmer until the grains are tender and the water is absorbed. · 18 min
What to look for: Rice looks plump and the pan base has no standing water.
Warm Beans
Heat black beans with salsa, black pepper, and 0.5 g salt in the skillet, stirring until glossy and hot but still spoonable. · 6 min
What to look for: Beans are coated in salsa and steam rises from the skillet.
Fry Eggs
Transfer beans to a bowl, heat olive oil in the skillet, crack in eggs, season with 0.5 g salt, and fry until whites set. · 5 min
What to look for: Whites are opaque and yolks are still glossy.
Assemble Bowls
Spoon rice into 2 bowls, top with warm beans and salsa, slide 1 egg onto each bowl, and scatter cotija over the top. · 3 min
What to look for: Each bowl has distinct layers of rice, beans, egg, salsa, and cotija.
Serve Fresh
Serve immediately while the egg yolk is soft and the cotija is slightly melting into the warm beans and rice. · 1 min
What to look for: The bowl looks warm, saucy, and ready to eat.

Nutrition (per serving)

kcal	613
Protein	27 g
Carbohydrates	84 g
of which sugars	5 g
Fat	19 g
of which saturated	6 g
Fibre	13 g
Sodium	1146 mg

Nutri-ScoreA

Allergens

Contains: eggs, milk

Storage and reheating

Fridge: up to 3 days
Freezer: not recommended
Reheat rice and beans only on the stovetop with a splash of water, then cook a fresh egg before serving.

Ingredient substitutions

Egg

Large egg: Use the same count by weight when possible.

Black bean

Cooked black bean: Use drained beans cooked from dry for the cleanest flavor.

Rice

Cooked rice: Use 300 g cooked rice and skip the rice cooking water.

Salsa

Mild salsa: Choose a smooth or chunky salsa according to the texture you prefer.

Cotija

Salt: Use only when cotija is unavailable to replace salinity, not texture.

Olive oil

Butter: Butter gives the eggs a richer dairy note.