Phyllo Wrapped Huevos Rancheros

Leslie H

This is the perfect brunch food and can be adapted to all tastes-except gluten free.  The assembly is pretty last minute but the results are delicious. I also doubled the recipe which is why you see two packets.


2 T. butter or coconut oil for DF

2 eggs, slightly beaten

6 sheets of phyllo dough, defrosted overnight in refrigerator

1/4 cup of butter, melted or coconut oil

1 (14 oz.) can of black beans, rinsed and drained

1 cup of jack cheese, grated

Ranchero Sauce:

3 T. olive oil

1/2 onion, diced

2 T. garlic, minced

1 (15 oz.) can diced fired roasted tomatoes

1 (4 oz.) can diced green Anaheim chilies

1 Chipotle chile in adobo sauce, minced

1 tsp. cumin

1 tsp. salt and pepper to taste

1/2 bunch cilantro, chopped for garnish


2 ripe avocados, halved, pitted and flesh diced

1 lime, zested

2 limes, juiced

2 T. chopped cilantro

1 tsp. each salt and pepper to taste


Preheat oven to 450 degrees

Add 2 T. of butter to a large skillet over medium heat. Add the eggs and stir with a rubber spatula until halfway or a little more cooked. (the lower the temperature the more tender your eggs will be) Remove from the heat ( the eggs will finish cooking in the oven).

Lay the phyllo dough out and cover slightly with a damp towel. Take 1 sheet of phyllo and brush with melted butter. Don’t worry if it tears, it is very forgiving and won’t show once it is baked. Put another piece on top and brush with butter. Repeat with remaining phyllo sheets.

Working lengthwise, spread eggs onto the phyllo dough leaving an inch or so on each border. Sprinkle with cheese and top with about 1/2 can of the black beans. Fold in sides and roll up like a jellyroll.

Brush the entire log with melted butter. Place on a cookie sheet with a  silpap  and bake until nicely browned, about 12 – 15 minutes. Remove from the oven and allow to cool slightly.

Ranchero sauce:

In a medium saucepan over medium heat, add the oil. Stir in the onion and garlic and cook until softened. Add tomatoes, chiles and chipotles and cook for 2 minutes. Stir in the spices and cook until well incorporated and slightly reduced, about 5 minutes. Garnish with cilantro and serve room temperature.


Mix all ingredients well and adjust seasonings to your tastes.

To Serve:

Slice the baked phyllo into disks and arrange on serving platter. Top with sauce and guacamole. Sprinkle with a few black beans around the plate and serve.


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