Maria and Ricardos Tortillas | Keto Tortillas, Gluten-Free Tortillas, Quinoa Tortillas, Flour & Corn Tortillas


Huevos Rancheros

4 Servings
14 Ingredients


  • 8 Pasture raised eggs
  • 1 can of 15.5 oz. can of black beans rinsed under cold water
  • 1/3 cup diced sweet onion small
  • 2 cloves of garlic minced
  • 1 can of 14.5 oz. can diced fire roasted tomatoes
  • 1/4 of red onion
  • 1 jalapeno pepper with stem trimmed
  • 3 tablespoons of chopped cilantro (2 for salsa, 1 for garnish)
  • 3 Limes (juice of 2 limes for salsa, 1 lime cut into 8 wedges for garnish)
  • 1/2 cup of crumbled feta cheese
  • 2 avocados halved and sliced
  • 8 teaspoons of butter
  • 2 tablespoons of avocado oil
  • Salt and pepper to taste


  1. Make salsa- place can of tomatoes, red onion, jalapeno, 2 tablespoons of cilantro, juice of 2 limes, and a pinch of salt and pepper in blender or food processor and pulse for 30 seconds.
  2. Make beans- heat avocado oil in sauté pan, cook onions and garlic until opaque, add rinsed beans, season with salt and pepper to taste.
  3. Cook eggs sunny side up in 2 batches- heat up 4 teaspoons of butter in a nonstick 12 inch skillet on medium heat, once melted and slightly bubbling lower heat and crack 4 eggs into the pan until whites are set season with salt and pepper. Wipe out pan and repeat with 4 more eggs.
  4. Heat up tortillas in a dry pan over medium heat 15 seconds per side.
  5. Assemble tortillas- place 2 tablespoons of black bean mixture in middle of tortilla, place egg on top of beans, place 1 tablespoon of salsa over eggs, and sprinkle feta cheese over top for garnish.
  6. Slice avocado and place on side of plate.
  7. Cut lime into wedges.
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