Blanco Huevos Rancheros

Try this meatless meal for breakfast, lunch, or dinner!

Nutrition Facts

Serving Size: 2 topped tortillas

  • Calories 300
  • Carbohydrate 30 g
  • Protein 21 g
  • Fat 10.0 g
  • Saturated Fat 2 g
  • Sugars 3 g
  • Dietary Fiber 5 g
  • Cholesterol 5 mg
  • Sodium 560 mg

This Recipe Serves 2


4 (5-inch) corn tortillas
8 large egg whites or 1 cup 100% egg white substitute
1/8 teaspoon sea salt, or to taste
¼ teaspoon freshly ground white or black pepper, to taste
3 tablespoons shredded pepper Jack cheese
½ Hass avocado, peeled and diced (about ½ cup)
¼ cup commercially made tomatillo sauce (salsa verde), or see recipe, page 72
¼ cup plain fat-free Greek yogurt or organic low-fat sour cream
1 small jalapeno pepper without seeds, minced
1 tablespoon chopped fresh cilantro


  1. Preheat the oven to 475 degrees F. Lightly coat both sides of the corn tortillas with natural butter-flavored cooking spray and place on a baking sheet. Bake 4 minutes per side or until crisp and lightly browned. Remove from the oven and let cool on the baking sheet. 
  2. Meanwhile, place a large nonstick skillet over medium heat. Add the egg whites and scramble for 5 minutes or until done. Immediately stir in salt, pepper, and cheese. 
  3. Place a scoop of cheesy egg whites on top of each crisp tortilla. Top each with avocado, tomatillo sauce, yogurt, jalapeno, and cilantro. 

From The All-Natural Diabetes Cookbook by Jackie Newgent, RD

Photo: Blanco Huevos Rancheros from The All-Natural Diabetes Cookbook. PNC Photography, Photographer: Peter Papoulakos.

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