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Huevos Rancheros

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Vegetarian huevos rancheros made with eggs, beans, tortillas, and tomato sauce. A hearty, comforting Let’s Veg recipe perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Breakfast
Cuisine: Mexican
Calories: 182
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 corn tortillas
  • 2 eggs
  • 1 cup cooked black beans or pinto beans
  • ½ cup ranchero sauce or chunky tomato salsa
  • 1 tbsp olive oil
  • ¼ tsp ground cumin
  • Salt to taste
  • Black pepper to taste
  • Optional Toppings
  • Avocado slices
  • Fresh cilantro chopped
  • Crumbled queso fresco or feta
  • Lime wedges

Equipment

Frying Pan
Frying Pan
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Frying Pan

Cooking Instructions
 

  1. Heat olive oil in a skillet over medium heat.
  2. Warm tortillas in the skillet for about 30 seconds per side. Remove and keep warm.
  3. In the same skillet, heat beans with cumin, salt, and pepper until warmed through. Set aside.
  4. Add a little more oil if needed and fry eggs to your liking (sunny-side up or over-easy).
  5. Warm ranchero sauce gently in a small pan or microwave.
  6. To assemble, place tortillas on plates.
  7. Spoon beans over tortillas, top with fried eggs, and pour warm sauce over everything.
  8. Add optional toppings and serve immediately.

Nutrition

Calories: 182kcalCarbohydrates: 12gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 164mgSodium: 75mgPotassium: 114mgFiber: 2gSugar: 0.4gVitamin A: 241IUVitamin C: 0.02mgCalcium: 48mgIron: 1mg

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

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