Huevos Rancheros Wonton Nachos

Crispy wonton chips are topped with cheddar cheese, Mexican-spiced black beans, and baked until cheese is melted, before being topped with an over-easy egg. Serve with homemade Pico de Gallo.

Partner: The Territorial Agrifood Association

The Territorial Agrifood Association is the grassroots voice of the agrifood industry in the Northwest Territories. We promote, support and advocate for a sustainable, competitive, resilient agrifood industry in the Northwest Territories through entrepreneurship and innovation.

Brand Partner: Polar Egg

Polar Egg is a Northwest Territories based company that is grading and distributing locally produced fresh, northern, quality eggs to the entire Northwest Territories, Yukon and even Northern Alberta. We think our eggs are so amazing, we want to share them everybody.

Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
1 hour
6 servings


Pico de Gallo: (makes 3 cups)

  • 3 Roma tomatoes, seeds removed, diced
  • 1 cup sweet onion, diced (250 mL)
  • ½ cup chopped cilantro (125 mL)
  • 1 jalapeño, seeds removed, diced
  • Juice from 2 limes
  • 1 tsp salt (5 mL)

Huevos Rancheros:

  • 1 package wonton wrappers, cut on a diagonal (approx. 60–65 wrappers) 220g
  • 1 cup canola oil, for frying 250 mL
  • 1 (19 oz) can black beans, drained and rinsed (540mL)
  • 1 clove garlic, crushed
  • 1 tbsp water (15 mL)
  • 2 tsp chili powder (10 mL)
  • 1 tsp cumin (5 mL)
  • 1 cup grated cheddar cheese (250 mL)
  • 6 eggs
  • 4 green onion, sliced
  • Optional garnishes: diced avocado, chopped cilantro, sour cream


  1. In a medium bowl combine tomatoes, onion, cilantro, jalapeño, lime juice and salt, mix to combine; refrigerate until ready to use.
  2. Heat oil in a medium non-stick pan over medium-high heat. Working in batches of 6-7, add wontons and fry 1 minutes per side. Using a slotted spoon or tongs, remove from oil and drain on paper towel. Repeat until no wontons remain.
  3. In a medium bowl, add black beans and lightly mash with a fork. Add garlic, water, chili powder, and cumin, mix to combine.
  4. Preheat oven to 375ºF (190ºC).
  5. Spread wonton chips in an even layer on a parchment-lined baking sheet; top with black bean mixture and grated cheese.
  6. Meanwhile, in a medium non-stick pan over medium heat, cook eggs over-easy or until desired doneness.
  7. Remove wonton chips from oven, divide evenly among 6 plates. Top each with egg and sprinkle with green onions. Serve with Pico de Gallo and optional garnishes.


  • To lower sodium content, use no salt added canned black beans
  • Serve with a side of fruit salad or sliced raw vegetable


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