Pea and Black Bean Huevos Rancheros with Avocado and Lime

Cook Time

20 mins


Serves 4






  • 4 tbsp olive oil
  • 1 small onion, finely diced
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • 2 tsp cumin seeds
  • ¼ tsp chilli powder
  • ½ tsp dried oregano
  • 1 tsp smoked paprika
  • 400g tin black beans, drained and rinsed
  • 100ml vegetable stock
  • 250g frozen peas
  • 4 eggs

To serve

  • 4 small flour warmed tortillas
  • Diced vine tomatoes
  • A handful of roughly sliced pickled jalapeno peppers
  • Finely grated mature cheddar cheese (optional)
  • Sliced avocado
  • Lime wedges
  • Chopped coriander leaves


Heat 2 tbsp of oil in a large pan. Add the onion with a pinch of salt and cook until translucent which will take around 3-4 minutes. Add the garlic, cumin, chilli powder, oregano and smoked paprika and season with a little salt and pepper. Cook for a further 2 minutes.

Stir in the beans and the vegetable stock and cook for 5 minutes, stirring occasionally, or until the beans have softened and the stock has completely reduced. Add the peas and cook for a further 2 minutes then remove from the heat.

Heat the remaining 2 tbsp of oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.

To serve, spoon the bean and pea mixture onto the tortillas and top with a fried egg. Add the tomatoes and jalapenos and sprinkle with some grated cheese, if using. Top with some avocado slices, lime wedges and some chopped coriander.

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