Huevos Rancheros with Pinto Beans Recipe
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Jump to RecipeThis huevos rancheros with pinto beans recipe is a hearty and satisfying breakfast with eggs, beans, tortillas, and salsa! This quick brunch is ready in under 30 minutes, and is made with staple ingredients you likely already have on hand.
An inexpensive and tasty breakfast recipe to start the day off right.
I love a good plate of huevos rancheros, it’s always been one of my favorite vegetarian recipes to order when I’m at a Mexican restaurant. Huevos rancheros are traditionally served with black beans as the base, but I decided to switch it up and use pintos. The result? Creamy and perfectly spiced beans and eggs that taste so perfect wrapped up in a tortilla.
Huevos Rancheros with Pinto Beans are my new go-to favorite brunch, this is one recipe that will be on repeat all fall and winter long.
This Pinto Bean Huevos Rancheros Recipe Is
- Bright
- Satisfying
- Fresh
- A Little Spicy
- Hearty
- Filling
- High in Protein and Fiber
- Vegetarian, Dairy Free, and Gluten Free
Hearty Vegetarian Brunch Recipes for the WIN!
These huevos rancheros with pinto beans are great for a quick cozy weekend breakfast, brunch, or brinner (breakfast for dinner!). They are the perfect recipe for brunch guests, or just for getting the whole family together to enjoy a slow weekend meal.
These huevos rancheros are also great for having company over for a fun brunch as well. Ready in under 30 minutes, these eggs and beans are simple to get on the table, and they will go fast! You can see all my breakfast and brunch recipes.
What’s In These Huevos Rancheros with Pinto Beans?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- No Salt Pinto Beans – I like these no salt pinto beans which I always keep stocked up in my pantry. Beans are a great addition to any meal – add them to your huevos rancheros, enjoy in a soup for lunch, or turn them into refried beans to enjoy with dinner.
- Eggs – we try to get local eggs from a farm down the road. We can hear the roosters crowing every morning… so you know they are fresh.
- Onion
- Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen.
- Chili Powder: for a really nice flavor in this dip – the chili powder isn’t spicy but will give you a rich and bright flavor.
- Cumin: also adds a really nice flavor to this recipe – cumin has a lightly smokey flavor found in a lot of chili recipes.
- Corn Tortillas – I like to use corn tortillas which are gluten free. They are inexpensive and freeze well too, so they are great to have stocked up in the fridge or freezer for a quick meal. You can also fry them up (or air fry them) for delicious homemade tortilla chips.
- Hot Sauce – everyone has their favorite brand of hot sauce, and Tapatio is my go-to! I only ever buy Tapatio after my years of living in Los Angeles, and enjoying it on many many dishes.
- Fresh Toppings: I added green onion, cilantro, and a little guacamole for some extra flavor!
Inexpensive and Affordable Vegetarian Brunch Recipes For Everyone
I love how inexpensive pinto bean huevos rancheros are to make! This recipe uses a lot of ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.
How Do I Make Huevos Rancheros with Pinto Beans?
- In a medium skillet, heat the olive oil and add chopped onions. Sauté for 4 to 5 minutes until onions begin to soften.
- Add the spices: add the chili powder, cumin, and salt and stir until the onions are coated in the spice. Add the drained and rinsed pinto beans and vegetable stock, and bring to a boil. Reduce to a simmer and allow the beans and onions to cook for 15 minutes on low heat until the onions are cooked through.
- Poach the eggs: While the beans are cooking, heat up a small pot with 6 inches of water, and bring to a simmer (not a full boil. Add the 4 eggs and allow the eggs to cook in the simmering water for 4 to 5 minutes.
- Assemble the dish: add 1 tortilla to each plate, and top with beans, 1 poached egg, hot sauce, and any fresh toppings like green onions, cilantro, or guacamole on top. Enjoy!
A Healthy Breakfast With Beans To Enjoy
This pinto bean huevos rancheros recipe is a fantastic way to start your day on the right foot! While beans aren’t often consumed for breakfast, this recipe makes it easy to get your legumes in first thing in the morning.
Browse all of our easy breakfast recipes here to find your next favorite!
Other Hearty Vegetarian Brunch Recipes You’ll Love!
Chocolate Berry Overnight Oats Recipe (Vegan and Dairy Free Options)
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Huevos Rancheros with Pinto Beans
Equipment
Ingredients
- 4 corn tortillas
- 4 eggs
- 1 tablespoon extra virgin olive oil
- 1 sweet onion chopped
- 1 14 ounce can pinto beans no salt added beans
- 1 teaspoon chili powder
- 2/3 tablespoon Sea Salt
- 1/2 teaspoon cumin
- 2 cups Vegetable Stock
- 1 teaspoon hot sauce to taste
- 1/2 cup cilantro chopped
- 2 green onions sliced
- 1 lime juiced
- 1 cup guacamole
Instructions
- In a medium skillet, add the olive oil and gently fry the tortillas over low heat until lightly toasted. Once finished, place on a plate and set aside.
- In the same skillet, add chopped onions. Saute for 4 to 5 minutes until onions begin to soften.
- Add the spices: add the chili powder, cumin, and salt and stir until the onions are coated in the spice. Add the drained and rinsed pinto beans and vegetable stock, and bring to a boil. Reduce to a simmer and allow the beans and onions to cook for 15 minutes on low heat until the onions are cooked through.
- Poach the eggs: While the beans are cooking, heat up a small pot with 6 inches of water, and bring to a simmer (not a full boil. Add the 4 eggs and allow the eggs to cook in the simmering water for 4 to 5 minutes.
- Assemble the dish: add 1 tortilla to each plate, and top with beans, 1 poached egg, hot sauce, and any fresh toppings like freshly squeezed lime juice, green onions, cilantro, or guacamole on top. Enjoy!
Nutrition
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