Up your breakfast game with these easy vegetarian Huevos Rancheros! A soft corn tortilla topped with savory and flavorful beans, fresh pico de gallo, a sunny-side-up fried egg and sliced avocado. Perfect for a weekend brunch, these Huevos Rancheros are delicious for breakfast or any time of the day!

huevos rancheros, corn tortilla with fried egg, pico de gallo, sliced avocado

I have been on a bit of a breakfast kick lately! One of my clients, Mealime, introduced breakfast to their meal planning platform. So for the past couple of months, I’ve been focused on testing breakfast recipes. A few winners have been my classic French Toast, Italian Tofu Scramble, and the ever so popular avocado toast (need to stay on-trend, right?).

Sunny-side up eggs are hands down my favorite way to eat eggs. There’s something about that runny yolk that really takes a dish to the next level. I love how the yolk mixed in with other components of the dish and adds a savory, creamy, umami flavor.

What you’ll need to make Huevos Rancheros

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huevos rancheros, corn tortilla, fried egg, pico de gallo, sliced avocado, fresh cilantro

How to Make Huevos Rancheros

Cook the beans in a medium saucepan

First, you’ll cook the beans along with the diced onion, cumin, and water. You’ll simmer the beans for about 5 minutes, which softens them up and gets them ready for mashing. Plus, it heats the beans up to a hot temperature, and I personally like the taste of warm beans on my huevos rancheros. If you don’t like onions (like my husband) you could substitute onion powder here (1/2 Tbsp onion powder). Traditional beans for huevos rancheros uses refried beans typically using lard, but this is a recipe for vegetarian huevos rancheros so we use olive oil here!

Make the pico de gallo

Next up, you’ll dice the vegetables for the pico de gallo. Be sure to dice them small and even so that all of the veggies are the same size. Traditional pico contains tomato, onion, cilantro, and jalapeno, which is what we’re using here.

A fork slicing into an egg yolk, on a corn tortilla with pico de gallo and sliced avocado

Mash the beans

Use a potato masher to mash the beans into small, creamy pieces. Then you’ll juice one lime into the saucepan. Taste and see if you need to add any salt.

Fry the eggs sunny-side-up

Heat a non-stick skillet over medium heat and add the olive oil. Crack the eggs gently into the skillet and cook until the egg whites are set. You want to keep an eye on the eggs and make sure the egg white is just cooked, don’t let it get too crispy. You want it soft!

Assemble your Huevos Rancheros

Finally, you’ll assemble your breakfast! Take a soft corn tortilla and spread on the bean mixture evenly. Top with a fried egg, several spoonfuls of pico de gallo, and sliced avocado. Enjoy!

Quick tips for making Huevos Rancheros

Feel free to use flour tortillas if you don’t like corn
The beans can be made ahead and stored in the fridge for 3 days
If you don’t like cilantro, try parsley

I hope you give it a try! Enjoy!

Huevos Rancheros with Pico de Gallo & Avocado

Author: Emily Weeks, RDN, LD

Print Recipe

Description

Scale

Ingredients

2 Tbsp extra virgin olive oil
1 yellow onion, diced
1/2 tsp salt
2 (15 oz) cans pinto beans, drained and rinsed
1 tsp cumin
1/2 cup water
4 tomatoes, seeded and diced
1 small bunch cilantro, minced
2 jalapeño peppers, seeded and minced
2 limes
1/2 tsp salt
2 tsp extra virgin olive oil
4 eggs
1 avocado, sliced
4 small corn tortillas

Instructions

Heat a medium saucepan over medium heat. Add the olive oil and let heat for 30 seconds.
Add half of the diced onions and salt to the saucepan; saute until the onions are soft, about 4-5 minutes.
Add the beans, cumin, and water to the saucepan with the onions. Bring to a boil, then cover and simmer on low heat for 5 minutes.
Meanwhile, combine the diced tomatoes, the rest of the diced onion, cilantro, and jalapenos in a bowl and stir to combine. Juice one lime into the bowl and add the salt. Stir to combine and set aside.
Once the beans are done, remove from the heat and use a fork or potato masher to mash into small pieces. Juice the other lime into the saucepan with the beans and stir to combine.
Preheat a nonstick skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom. Gently crack the eggs into the skillet. Cook until the tops of the whites are set but the yolks are still runny, 3-4 minutes. Once done, remove from heat and set aside.
To assemble, divide the bean mixture on top of the tortillas. Top with the fried egg, pico de gallo, and sliced avocado. Enjoy!

Huevos Rancheros with Pico de Gallo & Avocado

What you’ll need to make Huevos Rancheros