• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

our recipesĀ + your inbox = the eatmail

Join now

Subscribe for new recipes + 3 fan-favorite ebooks

  • About
  • Contact

Live Eat Learn

Easy vegetarian recipes, one ingredient at a time

free ebook

Subscribe for new recipes + 3 fan-favorite ebooks

  • Recipe Index
  • Vegetarian 101
  • Travel
  • Meal Plans
  • Course
    • Breakfasts
    • Lunches
    • Dinners
    • Appetizers
    • Sweets
    • Drinks
  • Diet
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Paleo
    • Raw
    • Vegan
  • Season
    • Winter
    • Spring
    • Summer
    • Fall
  • Ingredient
    • Avocado
    • Bean
    • Cauliflower
    • Chickpeas
    • Eggplant
    • Mushroom
    • Tofu
    • Quinoa
    • View All
  • Collections
    • All Time Favorites
    • Air Frying
    • Budget Friendly
    • Comfort Food
    • High Protein
    • Meal Prep
    • Meatless Monday
    • View All
  • Visit our kombucha site
    Visit our dog food blog
Home Eat Breakfasts

Huevos Rancheros

5 from 2 votes
Recipe Print Share
Share on:
By: Sarah BondUpdated: Oct 13, 2022 2 Comments

This post contains affiliate links.

This authentic Huevos Rancheros recipe is an easy, healthy Mexican dish made with black beans, Pico de Gallo, and more!

Two plates of huevos rancheros accompanied by two glasses of water and a bowl of pico de gallo

We came back from our trip to Belize last month with so much tasty inspiration! Belize is a bit of a melting pot when it comes to cuisines, with the spice of Caribbean jerk, the flavor powerhouse of South American, and (my favorite) Mexican!

I’ll be the first to admit it – vegetarian Mexican recipes are my kryptonite. There’s something about the cuisine that gets me excited no matter where I am. If Mexican options are on the menu, that’s what I’m ordering.

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 same important components: corn tortilla, refried beans, egg, and pico de gallo.

This recipe is my take on all the filling breakfasts we ate there, with a healthier version of refried beans and a pico de gallo meant for queens.

What is huevos rancheros?

Traditionally, Mexican huevos rancheros is a breakfast or brunch-time dish. The name translates to “rancher’s eggs.” It’s considered to be lighter and perfect for early in the day, but I find that it works well for dinner too!

Huevos rancheros is a meal that’s made with standard taco fixings (tortillas, beans, and salsa), but comes with fried eggs. Some add Spanish Rice as well!

In our case, this dish is made with eggs, tortillas, Pico de Gallo, cilantro, black beans, avocado, cheese (optional), and hot sauce.

Note that this dish doesn’t store well, so you’ll want to eat it all up after cooking. Although, I highly doubt anyone will object to that! If you’d like, you can make the Pico and the beans ahead of time to save a few minutes later on.

Two plates of huevos rancheros accompanied by black beans, water, and pico de gallo

Mexican huevos rancheros ingredients

Huevos rancheros is sometimes made with beef as the main source of protein. To make ours vegetarian-friendly, we’ll be using black beans as the protein (not refried beans, as they usually contain lard).

There are four main components to this recipe: Pico de Gallo, black beans, eggs, and toppings! Let’s dive into each one.

Pico de Gallo: First up, Pico de Gallo! Pico is a combination of tomatoes, white onion, cilantro, lime juice, and salt. Many refer to it as salsa, though it’s technically salsa fresco! I love using a splash of lime juice to make it taste really authentic. That little step completes the flavor!

A clear glass bowl filled with cilantro, white onion, and tomatoes

Mashed black beans: Next, we’ll be mashing the black beans to give them a refried feel. To do so, we will use oil, garlic cloves, lime juice, cumin, water, salt, pepper, and of course, the beans! If you’ve never mashed your own beans before, don’t worry. It’s a foolproof, simple step.

Mashing black beans in a frying pan

Egg: The eggs are arguably the most important part of this dish! We’ll be using four eggs, which is perfect for four heaping rancheros plates. 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 you’d like with your toppings! My topping recommendations include cheese (either cotija, feta, or Monterey Jack), avocado, cilantro, and hot sauce! Or go crazy with it by adding some veggies (think sautéed bell peppers, onion or even nopales).

Two plates of huevos rancheros accompanied by water and pico de gallo

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.

  1. Prepare the Pico de Gallo: First, in a medium bowl, combine all of the Pico de Gallo ingredients. Set aside.
  2. Cook the beans: Heat oil in a medium sauté pan over medium heat. Add garlic and drained beans, cooking until beans are warm. Then, remove from heat and use a fork to mash the beans. Stir in the 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.
  3. Warm the tortillas: Next, heat a clean sauté pan over medium heat. Warm tortillas individually, then wrap them in a clean towel to keep warm.
  4. Prepare the eggs: Heat oil in your sauté 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.
  5. Assemble: Spread the refried beans onto each tortilla. Finally, top each with an egg, Pico de Gallo, and your desired toppings. Serve immediately.
Two plates of huevos rancheros and a bowl of pico de gallo on a yellow background

Try these Mexican recipes too!

If you liked huevos rancheros, you’ll definitely love my other Mexican-inspires dishes. Which will you try out first?

  • Homemade Flavored Tortillas
  • Soyrizo Tacos with Adobo Crème
  • Vegan Burritos with Taco Meat and Queso
  • Easy Black Bean Dip
  • 20 Minute Taco Soup

Huevos Rancheros

5 from 2 votes
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Author: Sarah Bond
Calories: 250kcal
Servings: 4 servings
Print Rate
This authentic Huevos Rancheros recipe is an easy, healthy Mexican breakfast dish made with black beans, Pico de Gallo, and eggs!

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.

Tips & Tricks

This does not store well once assembled, but you can make the Pico de Gallo and refried beans in advance.

Nutrition Information

Serving: 1serving Calories: 250kcal (13%) Carbohydrates: 24.2g (8%) Protein: 11.3g (23%) Fat: 13.1g (20%) Saturated Fat: 2.6g (16%) Cholesterol: 186mg (62%) Sodium: 237mg (10%) Potassium: 415mg (12%) Fiber: 5.8g (24%) Sugar: 3.5g (4%) Calcium: 74mg (7%) Iron: 2mg (11%)
Did You Make This?

Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

Tag on Insta! Leave a Rating Pin on Pinterest

You may also like...

  • 17 of our favorite vegetarian Mexican recipes to bring to your Cinco de Mayo dinner party, including everything from plant-based tacos to protein-packed bean dip.
    17 Best Vegetarian Mexican Recipes
  • Meal prep container with zucchini noodles on white background - This Zucchini Noodles Vegetarian Meal Prep is a low carb lunch solution that will have you looking forward to lunchtime! Packed with fresh veggies, avocado pesto, and crispy baked tofu.
    13 Vegetarian Meal Prep Recipes
  • Collage of vegetarian Thanksgiving recipes
    31 Vegetarian Thanksgiving Recipes
  • Collage of vegetarian easter recipes
    27 Vegetarian Easter Recipes
Previous Post
Next Post

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Rate this Recipe:




  1. Bill says

    Posted on 2/17 at 6:43 pm

    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..

    Reply
    • Sarah says

      Posted on 2/18 at 8:22 am

      Thanks so much for the tip, Bill! While I do sometimes enjoy flour tortillas for tacos, corn tortillas are best for this recipe šŸ™‚ They just add so much flavor!

Primary Sidebar

Hello

I'm Sarah

A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time.

Let's Meet

Freebie alert!

3 reader-favorite cookbooks delivered straight to your inbox.

Get in now!

Subscribe for new recipes + 3 fan-favorite ebooks

Air Fryer Recipes

Air Fryer Buffalo Cauliflower

Plate full of crispy chickpeas with a wooden spoon.

15 Minute Crispy Air Fryer Chickpeas

Personal size mozzarella pizza cooked in an air fryer

Air Fryer Pizza

Air Fryer Mozzarella Sticks

Brussels sprouts on a plate with wooden serving spoons.

The Best 15 Minute Air Fryer Brussels Sprouts

Kale chips on a white plate.

10 Minute Air Fryer Kale Chips

Dinner This Week

Vegan tikka masala with naan and rice in a white bowl

M

Chickpea Tikka Masala

Roasted Chickpea Gyros

T

Roasted Chickpea Gyros

Vegan Thai red curry in a bowl on a red background

W

Thai Vegetarian Coconut Curry

Vegan nachos on a black plate on a white background - These vegan nachos are piled high with easy mushroom BBQ "pulled pork" and a cashew-based queso cheese sauce that will knock your dairy-free socks off.

R

BBQ Mushroom Pulled Pork

Roasted Cauliflower Street Tacos

F

Roasted Cauliflower Tacos

Lemon risotto in a bowl with basil on a yellow background

S

Lemon Basil Risotto

As featured on:

3 bonus books!

Join our Eatmail newsletter to get free copies of our top 3 cookbooks, new recipes, exclusive meal plans, and more!

Follow Along

  • Easy Vegetarian Facebook Group
  • Kombucha Brewers Facebook Group
Back to Top
  • Web Stories
  • About
  • Privacy Policy
  • Terms
  • Collaborate
© 2023 Live Eat Learn
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
324 shares