Huevos Rancheros with Pinto Beans Recipe
This 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 inexpensive staple ingredients.
A quick and tasty breakfast recipe to start the day off right! Start by frying up some tortillas and eggs, and simmering beans with delicious spices – serve it altogether and enjoy! See our step-by-step photos and video below.
Want more vegetarian breakfast recipes? Try our turmeric tofu scrambled eggs, vegan date shake recipe, or our favorite tomato basil quiche!
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 refried beans 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.
Recipe Notes From Our Kitchen
- These easy vegetarian huevos rancheros are hearty, satisfying, fresh, and have a nice spicy kick.
- Versatile and can be served with your favorite sides.
- A cheap and inexpensive recipe you can make with pantry staples.
- Ready in about 30 minutes, these easy huevos rancheros get to the breakfast table fast.
- They are vegetarian and a great meatless breakfast option.
- Cooks of any skill level can successfully make these wave-roasted rancheros by following along with our step-by-step photos and video in the post below.
Ingredients You’ll Need for Huevos Rancheros
See our recipe card below for the full ingredient amounts and instructions.
The base of this recipe is pinto beans. I used canned pinto beans for this dish, which I always keep stocked in my pantry. Beans are a great addition to any meal, great for huevos rancheros, lunch, or dinner.
We simmer the beans in a delicious spice blend of chili powder, cumin, adobo seasoning, and sea salt.
We use corn tortillas, which make a great base for this recipe. We lightly fry them in a little bit of vegetable oil so they get nice and crisp. We top them with sunny-side-up eggs, which are delicious.
And for toppers, I used both a fresh pico de gallo salsa and also our spicy pickled red onions and jalapenos for an extra kick.
Additions and Substitutions
You can cook the eggs any way you like for the huevos rancheros. I prefer sunny-side up, however, you could have them poached, over easy or over medium, or even as scrambled eggs.
For an extra kick, top it off with your favorite hot sauce.
Sliced avocado, a squeeze of fresh lime juice, or fresh chopped cilantro would be great toppers as well.
Step-By-Step Photos To Make Huevos Rancheros with Pintos
Step 1: In a medium skillet, heat the vegetable oil over medium heat. Once it’s hot, place the corn tortillas in one at a time and lightly fry until golden brown, about 1 minute on each side. Remove the corn tortillas, discard the oil, and return the pan back to the heat.
Step 2: To the same pan, add the onions and sauté over low heat for 6-7 minutes until they begin to lightly brown.
Step 3: Add the drained pinto beans, chili powder, cumin, adobo seasoning, and salt and stir until the beans are coated in the spice. Reduce the heat to low and cook the beans for 10 minutes, keeping them warm.
Step 4: While the beans are heating up, place a little vegetable oil in a hot skillet and fry the eggs over medium-low heat until the yolks are set and the egg is cooked sunny-side up, usually 5 to 6 minutes.
Step 5: Assemble the dish: add 2 tortillas to each plate. Top with beans and 2 cooked eggs.
Step 6: Top the huevos rancheros with pico de gallo salsa and pickled red onions.
Recipe FAQs
Our plant-based huevos rancheros have canned pinto beans simmered in delicious spices. These are served on lightly fried corn tortillas with sunny-side-up eggs, salsa, and pickled red onions.
Store any leftovers in an airtight container and refrigerate for up to 3 days. It’s best if you store the fried tortillas separately because if you store them with the beans, they will get soggy.
We love a good fresh pico de gallo salsa, sliced avocado, spicy pickled onions, sliced jalapeño, fresh cilantro, and fresh green onion. However, any of your favorite taco toppings, you can enjoy on huevo rancheros as well.
Serving Suggestions
These huevos rancheros are a full meal on their own. However, we love serving them with our garlic scape salsa or our tomatillo salsa verde for extra flavor.
For a vegan version, you can replace the eggs with our favorite vegan scrambled eggs recipe!
And if you want to mix up the beans, you could try making this recipe with refried beans from canned pinto beans, our vegan refried black bean recipe, or our favorite avocado corn black bean salad.
More Meatless Brunch Ideas
- Root Vegetable Hash with Eggs
- Oat Flour Waffles
- Tomato Mushroom Quiche
- Oatmeal with Flaxseed
- Cottage Cheese and Fruit Bowl
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Huevos Rancheros with Pinto Beans
Equipment
- Skillet
- Serving Plate
Ingredients
- 4 corn tortillas
- 1 tablespoon vegetable olive oil
- 1 sweet onion chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon adobo seasoning
- 2/3 tablespoon salt
- 14 ounces canned pinto beans drained and rinsed
- 4 eggs
- 1/2 cup salsa
- 2 green onions sliced
- 1/2 cup spicy pickled red onions
Instructions
- In a medium skillet, heat the vegetable oil over medium heat. Once it’s hot, place the corn tortillas in one at a time and lightly fry until golden brown, about 1 minute on each side. Remove the corn tortillas, discard the oil, and return the pan back to the heat.
- To the same pan, add the onions and sauté over low heat for 6-7 minutes until they begin to lightly brown.
- Add the drained pinto beans, chili powder, cumin, adobo seasoning, and salt and stir until the beans are coated in the spice. Reduce the heat to low and cook the beans for 10 minutes, keeping them warm.
- While the beans are heating up, place a little vegetable oil in a hot skillet and fry the eggs over medium-low heat until the yolks are set and the egg is cooked sunny-side up, usually 5 to 6 minutes.
- Assemble the dish: add 2 tortillas to each plate. Top with beans and 2 cooked eggs.
- Top the huevos rancheros with pico de gallo salsa and pickled red onions.
Video
Nutrition
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