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When you need a quick and flavorful breakfast, these huevos rancheros are the perfect healthy option! This authentic recipe is filled with fiber and protein from black beans and pops of freshness with a quick pico de gallo.
save this recipe!I’ll be the first to admit it—vegetarian Mexican recipes are my kryptonite. However, there’s something about Mexican cuisine that excites me no matter where I am. If Mexican options are on the menu, I’m ordering them.
This huevos rancheros recipe is inspired by the many Belizean and Mexican breakfasts we had while in Belize. While each restaurant and beach bar had its signature style, they always boiled down to the same important components: corn tortilla, refried beans, egg, and pico de gallo.
This recipe is my take on all the filling breakfasts (or brunch) we ate there. It includes a healthier version of refried beans and a pico de gallo fit for queens.
Grab these ingredients
Huevos rancheros are sometimes made with beef as the main source of protein. To make ours vegetarian-friendly, we’ll use black beans as the protein (not refried beans, as they usually contain lard). Jump down to the recipe card for exact measurements.
- Pico de Gallo: Pico is a combination of tomatoes, white onion, cilantro, lime juice, and salt. I love using a splash of lime juice in my homemade Pico de Gallo to make it taste authentic.
- Mashed black beans: Rather than refried beans, we’re using mashed black beans made with oil, garlic cloves, lime juice, cumin, water, salt, pepper, and, of course, black beans!
- Egg: The eggs are arguably the most important part of this dish! I like to keep the yolks a bit runny, but you can cook them however you’d prefer.
- Toppings: You can get as creative as possible with your toppings! My recommendations include cheese (either cotija, feta, or Monterey Jack), avocado, cilantro, and hot sauce. You can also go crazy with it by adding some veggies (think sautéed bell peppers, onion, or even nopales).
How to make easy huevos rancheros
Making huevos rancheros is quite simple and only requires five general steps. In total, this recipe should take just 15 minutes! It’s a great dish to whip together when you’re really hungry, in a time crunch, or have impatient guests. This is an overview of the recipe. Jump to the recipe card for the full printable recipe.
- Prepare the Pico de Gallo: First, combine all of the Pico de Gallo ingredients in a medium bowl. Set aside.
- Cook the beans: Heat oil in a medium sauté pan over medium heat. Add garlic and drained beans, cooking until warm. Then, remove from heat and use a fork to mash the beans. Stir in the remaining refried bean ingredients, adding a tablespoon or so of water as needed to give the beans a creamy, fluffy texture. Season with salt and pepper, then cover to keep warm.
- Warm the tortillas: Heat a clean sauté pan over medium heat. Warm tortillas individually, then wrap them in a clean towel to keep warm.
- Prepare the eggs: Heat oil in your sauté pan over medium heat. When the oil is hot, crack eggs into the pan (you may need to work in batches to prevent eggs from running into each other). Cook the eggs, tilting the pan occasionally to distribute the oil, until the whites are set, but the yolk is still runny about 2 to 3 minutes.
- Assemble: Spread the refried beans onto each tortilla. Finally, top each with an egg, Pico de Gallo, and your desired toppings. Serve immediately.
more Mexican-inspired recipes
Homemade Flour Tortillas
1 hour 15 minutes
5-Minute Black Bean Dip
5 minutes
Soyrizo Tacos With Creamy Adobo Sauce
15 minutes
Healthier Huevos Rancheros Recipe (30 Minutes)
Ingredients
Pico De Gallo
- 2 medium tomatoes
- ½ cup diced white onion
- ¼ to ½ cups cilantro, stems removed and finely chopped
- 2 Tbsp lime juice, 15 mL
- ¼ tsp salt
Healthy Refried Beans
- 1 Tbsp oil, 15 mL
- 1 clove garlic, minced
- 1 15-oz can black beans, drained, 425 g
- 1 tsp lime juice, 5 mL
- ½ tsp cumin
- Splash of water
- Pinch salt and pepper
The Rest
- 4 small corn tortillas
- 1 Tbsp oil, 15 mL
- 4 large eggs
- Topping options: cheese (cotija, feta, or Monterey Jack), avocado, cilantro, hot sauce
Instructions
- Pico de Gallo: In a medium bowl, combine all Pico de Gallo ingredients and set aside.
- Beans: Heat oil in a medium saute pan over medium heat. Add garlic and drained beans, cooking until beans are warm. Remove from heat and use a fork to mash the beans. Stir in remaining Refried Beans ingredients, adding a tablespoon or so of water as needed to give the beans a creamy, fluffy texture. Season with salt and pepper, then cover to keep warm.
- Tortillas: Heat a clean saute pan over medium heat. Warm tortillas individually, then wrap them in a clean towel to keep warm.
- Eggs: Heat oil in your saute pan over medium heat. When oil is hot, crack eggs into the pan (you may need to work in batches to prevent eggs from running into each other). Cook the eggs, tilting the pan occasionally to distribute the oil, until whites are set but yolk is still runny, about 2 to 3 minutes.
- Assemble: Spread refried beans onto each tortilla. Top each with an egg, Pico de Gallo, and your desired toppings. Serve immediately.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
This recipe looks like it is easy to make for anyone. I do have one suggestion and that is when making your tortillas you should use Masa Harina which is basically just corn flour and the true staple in any mexican dish
Of all my many, many months in Mexico, Guatemala and Belize I have no recollection of eating a white flour tortilla. I make tortillas at home and always use Masa flour as the flavor is just a perfect fit for this dish..
Thanks so much for the tip, Bill! While I do sometimes enjoy flour tortillas for tacos, corn tortillas are best for this recipe 🙂 They just add so much flavor!
What oil do you use for your Healthier Huevos Rancheros recipe? Thank you, Beth