Huevos Rancheros Salad

Huevos Rancheros Salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/2 cup plus 3 tablespoons store-bought tomatillo salsa
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper
  • 1 15 ounce can black beans, rinsed
  • 4 cups tortilla chips
  • 4 ounces monterey jack cheese, shredded (about 1 cup)
  • 3/4 head iceberg lettuce, shredded
  • 4 eggs


Preheat the broiler. Line a baking sheet with parchment. In a medium bowl, whisk together 1/2 cup salsa and 2 tablespoons olive oil; season with salt and pepper.

In a small bowl, mash half of the black beans with the remaining 3 tablespoons salsa.

Arrange the tortilla chips on the prepared pan and top with the mashed beans and the cheese. Broil until melted, about 3 minutes.

In a bowl, toss the lettuce and remaining black beans with the salsa. Divide the tortilla chips among 4 plates; top with the salad.

In a large nonstick skillet, fry the eggs in the remaining 2 tablespoons olive oil over medium-high heat. Place an egg on top of each salad.