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Calories474
Protein25.8g
Carbs54.2g
Fat18.6g
Fiber14.6g
Per serving
Vitamins & minerals
Estimated · 100% data coverage
Vitamin A
298.39 mcg RAE33.2% DV100% coverage
Vitamin C
76.08 mg84.5% DV100% coverage
Vitamin D
2 mcg10% DV100% coverage
Vitamin B6
0.68 mg39.7% DV100% coverage
Vitamin B12
0.89 mcg37.1% DV100% coverage
Folate
215.92 mcg DFE54% DV100% coverage
Calcium
203.17 mg15.6% DV100% coverage
Iron
5.7 mg31.7% DV100% coverage
Magnesium
108.8 mg25.9% DV100% coverage
Potassium
1,048.23 mg22.3% DV100% coverage
Phosphorus
516.07 mg41.3% DV100% coverage
Zinc
3.1 mg28.2% DV100% coverage
% Daily Value uses US FDA Daily Values (2024). Coverage is the share of recipe ingredient weight represented by matched nutrient data.
Cook mode
Ingredients
Method
Useful swaps
Use chickpeas instead of black beans: Toast 35 g tortilla strips in a dry skillet for 2 minutes and remove. Cook 40 g red pepper, 50 g corn, and 2 g garlic in 1 tsp avocado oil for 3 minutes; add 100 g tomatoes, 110 g drained chickpeas, 1/2 tsp smoked paprika, 0.5 g salt, and 7.5 g lime juice for 4 minutes. Make two wells, add 2 eggs, cover for 5 to 7 minutes until both eggs reach 160°F, then finish with the remaining 7.5 g lime juice and all of the tortilla strips. Remains vegetarian. Still contains egg and wheat; packaged chickpeas may carry cross-contact warnings. Chickpeas keep calories and protein similar while making the skillet slightly firmer and less earthy.
Make a tofu rancheros skillet: Toast 35 g tortilla strips in a dry skillet for 2 minutes and remove. Crumble 150 g extra-firm tofu and cook it with 40 g red pepper, 50 g corn, 2 g garlic, and 1 tsp avocado oil for 5 minutes. Add 100 g tomatoes, 110 g black beans, 1/2 tsp smoked paprika, 0.5 g salt, and 15 g lime juice; cook for 5 minutes until steaming and lightly saucy, then top with every tortilla strip. Makes the skillet vegan when the tortilla and tofu are labeled suitable for a vegan diet. Removes egg and introduces soy from tofu; wheat remains in the tortilla. Tofu keeps protein substantial but generally lowers protein slightly and changes the eggs' rich texture to a firmer crumble.
Storage and reheating
Refrigerate for up to 2 days.
Not marked as freezer-friendly.
Suggested reheating: Pan, Microwave.
About this recipe data
The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.
Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.
