Rancheros Huevos

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Author: Megan Goddard


  • 1 can drained pinto beans
  • 4 corn tortillas
  • 2 cups raw spinach
  • 4 pasture raised eggs
  • 1 avocado
  • 3 Tbsp avocado or coconut oil
  • Black pepper
  • Sea salt
  • Pico de Gallo


  1. Warm up and smash beans in a skillet with oil.
  2. In a separate skillet, cook corn tortillas in oil for a few minutes — only flipping once.
  3. Prepare eggs your favorite way and sautee spinach.
  4. Load your cooked tortillas up with a layer of smashed beans, sautéed spinach, cooked eggs, pico de gallo, and sliced avocado. Sprinkle with black pepper and sea salt.

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