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 leaves you feeling satisfied and full.
Sometimes I get tired of having oats or smoothies for breakfast, which is where this savory breakfast steps in. It's packed with bold, spicy flavors, and has 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 them for tofu scramble to make this recipe vegan.
Perfect to serve with fresh salsa, avocado slices, and crumbled feta cheese!
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Ingredients You'll Need
Get all the details on these simple ingredients in the recipe card at the post's bottom.
- Black beans: To make this recipe easier and faster, use canned black beans. You can also use pinto beans, which is what usually refried beans are made with.
- Eggs: Make sure to use fresh, free-range eggs if possible.
- Tortillas: For the most authentic flavor, use corn flour tortillas. If you need to make this recipe gluten-free, you can also use gluten-free tortillas.
- Onion and garlic: You'll need one whole onion and 3-4 garlic cloves to flavor this recipe.
- Fresh tomatoes: Use the ripest and reddest tomatoes you can find for the best pico de gallo.
- Fresh cilantro: This is a hearty recipe, so a little bit of cilantro is essential for adding freshness.
- Salsa: Use your favorite store-bought brand, or make your own. Because this is a breakfast recipe, I suggest using medium salsa.
- Lime: You'll need lime juice for the refried beans and the pico de gallo.
- Cheese: You can use any type of cheese you like such as feta, Monterey Jack, or Cotija cheese.
- Spices: You'll need ground cumin, smoked paprika, salt, and black pepper. If you want to make this recipe extra spicy, use chili powder as well.
How to Make Vegetarian Huevos Rancheros Recipe
Step 1: Refried beans
Heat a large pot over medium heat. Once hot, add 1 tablespoon oil and let it heat until sizzling. Add the onion and cook for 3-4 minutes. Then, add the garlic, cumin, and smoked paprika, and cook for 30 seconds.
Add the black beans, alongside salt and black pepper, and stir. Cover with a lid and let it simmer for 10 minutes, occasionally stirring until the beans are soft.
Step 2: Pico de gallo
Blend the bean mixture using an immersion blender, stir the lime juice, and set aside.
Make the pico de gallo by adding all of 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. Warm for 1 minute on each side, until charred. Set aside. (Note that if you have a gas stove, you can warm tortillas directly on the stove)
Add 2 tablespoons of oil to the pan and let it heat until smoking. Crack the eggs and let cook over medium heat for 3-4 minutes, or until the egg whites are thoroughly cooked, but the egg yolk is still runny.
Step 4: Assembling
To assemble this vegetarian huevos rancheros recipe, spread some refried beans on a warmed tortilla, top with the fried egg, pico de gallo, warmed salsa, and cheese. Top with a few slices of avocado if desired. Serve!
Top Tips
- If you don't have a blender, mash the beans using a potato masher.
- Besides the eggs, you can prep everything else ahead of time. IMO, the pico de gallo tastes even better the next day. Make sure to fry the eggs right before serving for the best texture.
- Warm the salsa in a small saucepan for 5 minutes, or until its liquid has reduced.
- To make vegan huevos rancheros, use scrambled tofu instead of eggs and a vegan cheese.
- Alternatively, you can make scrambled eggs instead of sunny side up. Melt butter over medium-low heat and add 4 four well-beaten eggs. Season with salt and black pepper. Stir constantly and cook until creamy, 3-4 minutes.
Serving
This is a great recipe to serve alongside queso fresco, ranchero sauce, and/or hot sauce. As a finishing touch, add a dollop of sour cream and serve with lime wedges on the side.
Storage
For best results, store the refried beans and pico de gallo in separate containers and assemble everything on a tortilla right before serving. Always serve with freshly cooked eggs.
More Mexican-Inspired Recipes
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Vegetarian Huevos Rancheros Recipe
Ingredients
Refried beans
- 1 tablespoon oil, for cooking
- ½ yellow onion, diced
- 2 cloves of garlic
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika (optional)
- 1 can (15 oz) black beans, drained and rinsed
- ¼ cup water or vegetable broth
- ¼ teaspoon sea salt
- Freshly ground black pepper to taste
- 1 teaspoon lime juice
Pico de gallo
- 2 midium ripe tomatoes, chopped
- ½ yellow onion, diced
- 2 tablespoon lime juice
- 1-2 cloves of garlic, minced
- ⅛ teaspoon sea salt, or more to taste
- ¼ cup chopped fresh cilantro
The rest
- 4 corn tortillas
- 2 tablespoon oil, for frying
- 4 large eggs
- Salt and black pepper to taste
- 1 cup medium salsa
- ½ cup feta cheese
Instructions
Refried beans
- Heat a large pot over medium heat. Once hot, add 1 tablespoon oil and let it heat until sizzling. Add the onion and cook for 3-4 minutes. Then, add the garlic, cumin, and smoked paprika, and cook for 30 seconds.
- Add the black beans, alongside salt and black pepper, and stir. Cover with a lid and let it simmer for 10 minutes, occasionally stirring until the beans are soft.
- Blend the bean mixture using an immersion blender, stir the lime juice, and set aside.
Pico de gallo
- Make the pico de Gallo by adding all of 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. Warm for 1 minute on each side, until slightly charred. Set aside. (Note that if you have a gas stove, you can warm tortillas directly on the stove)
- Add 2 tablespoons of oil to the pan and let it heat until smoking. Crack the eggs and let cook over medium heat for 3-4 minutes, or until the egg whites are thoroughly cooked, but the egg yolk is still runny.
- To assemble this recipe, spread some refried beans on a warmed tortilla, top with the fried egg, pico de Gallo, warmed salsa, and cheese. Top with a few slices of avocado if desired. Serve!
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Suggested Equipment/Tools
Notes
- If you don't have a blender, mash the beans using a potato masher.
- Besides the eggs, you can prep everything else ahead of time. IMO, the pico de gallo tastes even better the next day. Make sure to fry the eggs right before serving for the best texture.
- Warm the salsa in a small saucepan for 5 minutes, or until its liquid has reduced.
- To make vegan huevos rancheros, use scrambled tofu instead of eggs.
- Alternatively, you can make scrambled eggs instead of sunny side up. Melt butter over medium-low heat and add 4 four well-beaten eggs. Season with salt and black pepper. Stir constantly and cook until creamy, 3-4 minutes.
Nutrition
Post photography by: Petranka Atanasova.
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