This Vegetarian Huevos Rancheros (or Rancher’s Eggs) Recipe is a hearty and healthy Mexican breakfast that’s packed with protein and flavor!
This Vegetarian Huevos Rancheros Recipe features charred corn tortillas, runny fried eggs, pico de gallo, and refried beans. It’s a drool-worthy meal that will leave you satisfied and full.
Sometimes I get tired of eating oatmeal or smoothies for breakfast, and that’s where this hearty breakfast comes in. It’s packed with bold, tangy flavors and packs 15g of protein per serving. It’s so good that I sometimes eat it for lunch or dinner too.
While traditional huevos rancheros are made with eggs, you can substitute tofu scrambled eggs to make this recipe vegan.
Perfect for serving with fresh salsa, avocado slices and crumbled feta cheese!
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ingredients you need
Check out the recipe card at the bottom of the post for all the details on these simple ingredients.
- Black beans: To make this recipe easier and faster, use canned black beans. You can also use pinto beans, which are usually used to make bean sauce.
- eggs: Use fresh, free-range eggs whenever possible.
- Tortillas: For the most authentic flavor, use cornmeal tortillas. If you need to make this recipe gluten-free, you can use gluten-free tortillas as well.
- Onion and Garlic: You will need a whole onion and 3-4 cloves of garlic to flavor this recipe.
- Fresh tomatoes: For the best pico de gallo, use the ripest, reddest tomatoes you can find.
- Fresh coriander: This is a hearty recipe, so a little cilantro is essential for adding freshness.
- Salsa: Use your favorite store-bought brand or make your own. Since this is a breakfast recipe I suggest using medium sized salsa.
- Lime: You will need lime juice for the beans and the pico de gallo.
- Cheese: You can use any type of cheese you like like feta, Monterey Jack, or cotija cheese.
- Spices: You will need ground cumin, smoked paprika, salt, and black pepper. If you want to make this recipe extra spicy, use chilli powder as well.
How to Make a Vegetarian Huevos Rancheros Recipe
Step 1: Refreshed Beans
Heat a large saucepan over medium-high heat. Once hot, add 1 tablespoon oil and let heat until sizzling. Add the onion and sauté for 3-4 minutes. Then add the garlic, cumin and smoked paprika and cook for 30 seconds.
Add the black beans along with salt and black pepper and stir. Cover with a lid and simmer for 10 minutes, stirring occasionally, until the beans are tender.
Step 2: pico de gallo
Puree the bean mixture with an immersion blender, stir in the lime juice and set aside.
Make the pico de gallo by adding all the ingredients to a bowl – tomatoes, onion, cilantro, garlic clove, lime juice, and salt. Mix until well coated and set aside to marinate.
Step 3: Fried Eggs
Heat a large skillet over medium-high heat. Once hot, brush with oil and add the corn tortillas. Heat 1 minute on each side until charred. Put aside. (Note that you can reheat tortillas directly on the stovetop if you have a gas range.)
Add 2 tablespoons of oil to the pan and heat until smoking. Crack the eggs and cook over medium-high heat for 3-4 minutes, or until the whites are thoroughly cooked but the yolks are still runny.
Step 4: Assembling
To put together this vegetarian huevos rancheros recipe, spread some bean puree on a heated tortilla, top with the fried egg, pico de gallo, heated salsa and cheese. Top with a few avocado slices if you like. Surcharge!
Best Tips
- If you don’t have a blender, mash the beans with a potato masher.
- Except for the eggs, you can prepare everything else ahead of time. In my opinion, the pico de gallo tastes even better the next day. Make sure you fry the eggs just before serving for the best texture.
- In a small saucepan, heat the salsa for 5 minutes or until its liquid has reduced.
- To make vegan huevos rancheros, use scrambled tofu instead of eggs and vegan cheese.
- Alternatively, you can also make scrambled eggs instead of fried eggs. Melt butter over medium-high heat and add 4 well-beaten eggs. Season with salt and black pepper. Stir constantly and cook for 3-4 minutes until creamy.
portion
This is a great recipe to serve with queso fresco, ranchero sauce, and/or hot sauce. Add a dollop of sour cream as a finishing touch and serve with lime wedges on the side.
storage
For best results, keep the refried beans and pico de gallo in separate containers and arrange on a tortilla just before serving. Always serve with freshly boiled eggs.
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Vegetarian Huevos Rancheros Recipe
This Vegetarian Huevos Rancheros (or Rancher’s Eggs) Recipe is a hearty and healthy Mexican breakfast that’s packed with protein and flavor!
ingredients
Pico de Gallo
- 2 medium ripe tomatoes, chopped
- ½ yellow onion, diced
- 2 tablespoon lime juice
- 1-2 Garlic cloves, chopped
- ⅛ teaspoon sea salt or more to taste
- ¼ Cup chopped fresh coriander
The rest
- 4 Corn tortillas
- 2 tablespoon oil for frying
- 4 big eggs
- Salt and black pepper to taste
- 1 Cup medium salsa
- ½ Cup feta cheese
instructions
Refreshed Beans
-
Heat a large saucepan over medium-high heat. Once hot, add 1 tablespoon oil and let heat until sizzling. Add the onion and sauté for 3-4 minutes. Then add the garlic, cumin and smoked paprika and cook for 30 seconds.
-
Add the black beans along with salt and black pepper and stir. Cover with a lid and simmer for 10 minutes, stirring occasionally, until the beans are tender.
-
Puree the bean mixture with an immersion blender, stir in the lime juice and set aside.
Pico de Gallo
-
Prepare the pico de gallo by adding all the ingredients to a bowl – tomatoes, onion, cilantro, garlic clove, lime juice and salt. Mix until well coated and set aside to marinate.
fried eggs
-
Heat a large skillet over medium-high heat. Once hot, brush with oil and add the corn tortillas. Heat 1 minute on each side until lightly charred. Put aside. (Note that you can reheat tortillas directly on the stovetop if you have a gas range.)
-
Add 2 tablespoons of oil to the pan and heat until smoking. Crack the eggs and cook over medium-high heat for 3-4 minutes, or until the whites are thoroughly cooked but the yolks are still runny.
-
To put this recipe together, spread some refried beans on a warmed tortilla, top with fried egg, pico de gallo, warmed salsa, and cheese. Top with a few avocado slices if you like. Surcharge!
(Please see the post above for instructional photos and other helpful information for this recipe)
Suggested equipment/tools
Remarks
- If you don’t have a blender, mash the beans with a potato masher.
- Except for the eggs, you can prepare everything else ahead of time. In my opinion, the pico de gallo tastes even better the next day. Make sure you fry the eggs just before serving for the best texture.
- In a small saucepan, heat the salsa for 5 minutes or until its liquid has reduced.
- To make vegan huevos rancheros, use scrambled tofu instead of eggs.
- Alternatively, you can also make scrambled eggs instead of fried eggs. Melt butter over medium-high heat and add 4 well-beaten eggs. Season with salt and black pepper. Stir constantly and cook for 3-4 minutes until creamy.
*Remember, the recipe yields more fried beans and pico de gallo than you can use.
The nutritional information shown is an estimate from an online nutrition calculator. Accuracy is not guaranteed. The information displayed should not be taken as a substitute for the advice of a professional nutritionist.
nutrition
Calories: 294kcal | Carbohydrates: 25G | Protein: fifteenG | Fat: 16G | Saturated Fatty Acids: 3G | Fiber: 4G
Feature photography by: Petranka Atanasova.
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