in

Vegetarian Huevos Rancheros Recipe – Watch Learn Eat

Vegetarian Huevos Rancheros served on a white plate and topped with feta cheese, avocado, and fresh cilantro.


This Vegetarian Huevos Rancheros Recipe (or rancher’s eggs) is a hearty and healthy Mexican breakfast that is packed with protein and flavor!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Vegetarian Huevos Rancheros served on a white plate and topped with feta cheese, avocado, and fresh cilantro.

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!

Vegetarian Huevos Rancheros served on a white plate and topped with feta cheese, avocado, and fresh cilantro.
Jump to:

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.
Gathered ingredients for making our vegetarian huevos rancheros recipe.

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!

A white plate with Vegetarian Huevos Rancheros served in it. Topped with feta cheese, avocado, and fresh cilantro. A silver fork placed on the right side of the plate.

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.

Vegetarian Huevos Rancheros served in a white plate, topped with pico de gallo, avocado, and a lime wedge 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 Recipes

Easy Vegan Mexican Rice Recipe

Mango Habanero Salsa

Homemade Guacamole Seasoning & Easy Guacamole

Homemade Salsa Recipe

Vegetarian Huevos Rancheros served on a white plate and topped with feta cheese, avocado, and fresh cilantro.

Print Recipe
Save RecipeSaved!

Vegetarian Huevos Rancheros Recipe

This Vegetarian Huevos Rancheros Recipe (or rancher’s eggs) is a hearty and healthy Mexican breakfast that is packed with protein and flavor!

Keyword fresh salsa, fried egg, mexican breakfast, refried beans, spicy food, vegetarian breakfast

Ingredients

Pico de gallo

  • 2 midium ripe tomatoes, chopped
  • ½ yellow onion, diced
  • 2 tablespoon lime juice
  • 1-2 cloves of garlic, minced
  • 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.

*Keep in mind that the recipe makes more refried beans and pico de gallo than you may use.

 

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

Calories: 294kcal | Carbohydrates: 25g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Fiber: 4g

Post photography by: Petranka Atanasova.

©Watch Learn Eat. All content and images are copyright protected. Recipes and photos are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.



Source link

Written by admin

Leave a Reply

Your email address will not be published. Required fields are marked *

A pan of fruit crumble with a scoop removed.

Apple and Blackberry Crumble – The Food Blog

Air-Fryer T-Bone Steak Dinner | jovina cooks

Air-Fryer T-Bone Steak Dinner | jovina cooks