Kale Huevos Rancheros

Kale Huevos Ranchers


For the beans

  • 2 cans pinto beans (you can use dry, just prep them ahead of time)
  • 2 tablespoons butter
  • 1/2 onion minced
  • 1/2 teaspoon each of ground cumin, chili powder and salt
  • splash of apple cider vinegar

For the kale

  •  1 bunch kale, well-washed and chopped
  •  1/2 onion, minced
  •  2 cloves garlic, smashed and minced
  •  1 tablespoon butter and salt
  •  1/4 teaspoon salt

For the eggs

  •  1-2 tablespoons butter and salt
  •  6 eggs

To assemble the huevos rancheros

  • 6 warmed corn tortillas, 2 sliced avocados, grated cheddar cheese, salsa


BEANS: In a medium sauce pan over medium heat, melt the butter. Add the onion and sauté for 1 minute. Add the salt and spices, stir briefly, and then add the beans and stir. Turn heat to medium-low, and continue cooking the beans until soft and flavorful, about 15 minutes. Check salt levels and adjust if necessary. If the beans seem to become dry, add a splash of apple cider vinegar.

KALE: In a large skillet, heat the butter over medium heat until it is fragrant and bubbly. Add the onion and sauté for 1 minute. Add the garlic and sauté for another minute. Then add the kale and sauté for 4 minutes, until the kale is wilted and cooked, but still has a bit of bite. Remove the kale to a covered dish, and keep warm while you make the eggs.

EGGS: In the large skillet used the make the kale, melt the butter over medium-low heat. Crack the eggs into the pan and cook for 4 minutes. When the eggs have set up, cover the skillet and cook for another 3 minutes, or more, until the whites are set and the yolks are runny.

ASSEMBLE: place two warmed tortillas on the plate. Sprinkle each tortilla with 2 tablespoons of cheese and several spoonfulls of beans. Add some kale and gently place the eggs on top. Spoon on the salsa, add the avocado slices, and serve.

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