Huevos rancheros is bold, grounding, and meant to be eaten warm. It’s a plate built on simple layers tortillas, beans, eggs, and tomato sauce coming together into something filling and full of comfort. This vegetarian version keeps the spirit of the dish while staying easy and approachable for everyday cooking.
It’s breakfast food that doesn’t rush you. The Let’s Veg way.
Huevos Rancheros
Vegetarian huevos rancheros made with eggs, beans, tortillas, and tomato sauce. A hearty, comforting Let’s Veg recipe perfect for breakfast or brunch.
Ingredients
Equipment
Frying Pan
Cooking Instructions
- Heat olive oil in a skillet over medium heat.
- Warm tortillas in the skillet for about 30 seconds per side. Remove and keep warm.
- In the same skillet, heat beans with cumin, salt, and pepper until warmed through. Set aside.
- Add a little more oil if needed and fry eggs to your liking (sunny-side up or over-easy).
- Warm ranchero sauce gently in a small pan or microwave.
- To assemble, place tortillas on plates.
- Spoon beans over tortillas, top with fried eggs, and pour warm sauce over everything.
- Add optional toppings and serve immediately.
Nutrition
Notes
Make it vegan by swapping eggs for sautéed tofu or chickpea scramble
Serve with roasted potatoes or rice for a larger meal
Use homemade salsa for extra freshness