Huevos Rancheros, vegetarian authentic Mexican breakfast recipe with crispy eggs and black beans on tortillas, served with avocado and salsa on top.
Time to spice up thing around here! I haven’t made an elaborated breakfast dish for quite some time. Don’t get me wrong, elaborated meaning something more fancier than a toasted sandwich or an omlette here and there.
Some of my all time favorite breakfast recipes with eggs if we talk savory breakfast options are Shakshuka with feta recipe or baked eggs with tomatoes. It seems that one pan recipes or casserole recipes breakfast dishes are always on top of my preferences.
Talking about breakfast casserole recipes, this popular Mexican breakfast recipe I am about to share with you is nothing short of perfect comfort food done in just minutes.
What is the most popular breakfast in Mexico?
It has to be Huevos Rancheros! If we’re talking about authentic Mexican breakfast, Rancheros recipe is right there at the top of the list next to Chilaquiles
Traditional vegetarian Mexican breakfast recipe with fried (or baked) eggs served on hot corn tortillas with black beans (or refried beans) and topped with avocado, salsa and sour cream. Add some spicy tomato sauce or your favorite one to it for a touch of heat.
Ingredients for Huevos Rancheros
- black beans or refried beans
- corn tortillas
- red bell peppers
- cotija cheese
- salsa, picco de gallo
You can always add some bacon if you wish and other vegetables (mushrooms, corn, spinach, kale, etc) I just wanted to keep it easy and traditional this time.
How to Make Huevos Rancheros
It is really easy to make this pretty darn good, flavorful and hearty Mexican breakfast recipe!
First, we cook the onion and garlic on a medium skillet (oven safe) over medium high heat in olive oil till soft and golden. Add red bell pepper to the skillet, black beans (or refried beans) and half of the tomatoes. Season with salt and pepper and cook for almost 10 minutes.
- Pour the cook mixture into a small bowl and prepare the oven safe skillet, coating the edges with some olive oil.
- Lay tortillas onto the skillet and brush the tops with a little bit more olive oil. Add the beans mixture, making little wells with the back of a spoon for the eggs.
Carefully crake the eggs and place them in the the space reserved. Season with salt and pepper, add cotija cheese and bake in preheated oven for 15 minutes. Bake until the egg whites are done, with a crispy edge.
Serve with sliced avocado, lime, fresh chopped cilantro, hot salsa/ tabasco sauce, fresh diced tomatoes and some sour cream.
The eggs baked in the oven are a bit more healthier than the fried ones 🙂 This whole dish comes together incredibly great when you cut into runny yolks to combine with beans, avocado, tomato salsa and the rest of the ingredients.
Making Huevos Rancheros for a Crowd
You can choose to make this Mexican egg recipe for a crowd of just for two. It is one of the best versatile recipes when we talk brunch.
Just adjust the ingredients accordingly to serve more people. The recipe provided below is for 2 servings, so just multiply for how many servings you’re planning.
I also added on side sour cream and some salsa, as my husband loves a good spicy sauce. You can use any kind of salsa you want, from a mild one to a crazy hot one. I think the best compromise will be tabasco. Will probably please everyone!
You can adjust the recipe for a gluten free version by using gluten free corn tortillas.
For a dairy free Huevos Ranchros recipe version, skip the cheese and sour cream.
Huevos Rancheros Recipe
- 4 corn tortillas
- 4 eggs
- 1 tablespoon olive oil
- 2 cups cooked black beans
- 1 cup red bell pepper diced
- 1 medium onion sliced
- 2 garlic cloves minced
- 2 tomatoes diced
- 1/4 cup cotija cheese
- 1 lime cut into wedges
- 1 avocado sliced
- 1 tablespoon fresh cilantro chopped
- 1/2 cup sour cream
- salsa/ spicy tomato sauce
- salt and pepper
- Preheat oven to 400F/ 200C.
- Heat a medium skillet (oven safe) over medium heat and add 1 tablespoon olive oil. Cook the onion, until tender, for about 5 minutes. Add the minced garlic and cook for another minute or two.
- Add diced red bell pepper and 1/2 of the diced tomatoes (saving the other half for garnish) and cooked black beans (or refried beans). Season with salt and pepper. Cook for another 10 minutes, stirring occasionally. Pour the mixture onto a small bowl
- Brush your oven safe skillet with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with a little bit of olive oil. Place on top the bean mixture, making wells with the back of a spoon, for the eggs to rest, so they stay in place.
- Carefully crake the eggs and place them in the reserved space. Season with salt and pepper, sprinkle cotija cheese, and place in the hot oven for 15 minutes.
- Bake until egg whites are white and yolks are still runny.
- Serve with sliced avocado, lime, fresh chopped cilantro, hot salsa/ tabasco sauce, fresh diced tomatoes and some sour cream.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 913 Total Fat: 45g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 26g Cholesterol: 421mg Sodium: 975mg Carbohydrates: 95g Fiber: 28g Sugar: 15g Protein: 40g
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