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Huevos Rancheros with Pinto Beans Recipe (Vegetarian, Gluten Free)

Huevos Rancheros with Pinto Beans Recipe are a hearty and satisfying breakfast recipe that will keep you full until lunch- vegetarian & gluten free!  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 to start the day off right.

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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

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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 on The Herbeevore here, and also if you are heading to a brunch at someone else’s home check out my brunch hostess gift guide for simple gift ideas the host will love!

What’s In These Huevos Rancheros with Pinto Beans?

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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 and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

How Do I Make Huevos Rancheros with Pinto Beans?

  1. In a medium skillet, heat the olive oil and add chopped onions. Saute for 4 to 5 minutes until onions begin to soften.
  2. 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.
  3. 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.
  4. 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!

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Make Huevos Rancheros Gluten Free for the WIN!

This gluten free huevos rancheros recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.

Other Hearty Vegetarian Brunch Recipes You’ll Love!

Cornbread Waffles Recipe (Vegan, Egg Free, Dairy Free)

Hash Brown Breakfast Sandwich Recipe (Vegan & Gluten Free Options)

Vegan Pumpkin Bread Recipe (Egg Free, Dairy Free)

Chocolate Berry Overnight Oats Recipe (Vegan and Dairy Free Options)

Avocado Toast with Sprouts Recipe (Vegan, Gluten Free)

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Get the Same Ingredients I Use For My Huevos Rancheros with Pinto Beans!

 

As always, if you make this vegetarian and gluten free pinto beans huevos rancheros recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

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Huevos Rancheros with Pinto Beans

The Herbeevore
Huevos Rancheros with Pinto Beans Recipe are a hearty and satisfying breakfast recipe that will keep you full until lunch- vegetarian & gluten free!  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 to start the day off right.
5 from 1 vote
Cook Time 25 mins
Total Time 25 mins
Course Breakfast, Dinner
Cuisine American, Mexican
Servings 4
Calories 278 kcal

Equipment

  • Instant Pot or Pressure Cooker

Ingredients
  

  • 4 corn tortillas
  • 4 eggs
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 14 ounce can pinto beans no salt added beans
  • 1 teaspoon chili powder
  • 2/3 tablespoon salt
  • 1/2 teaspoon cumin
  • 2 cups Vegetable stock or water
  • 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

Calories: 278kcalCarbohydrates: 23gProtein: 9gFat: 18gSaturated Fat: 3gTrans Fat: 1gCholesterol: 164mgSodium: 2356mgPotassium: 530mgFiber: 7gSugar: 3gVitamin A: 1376IUVitamin C: 11mgCalcium: 78mgIron: 2mg
Keyword huevos rancheros con pintos, huevos rancheros with pinto beans, pinto bean huevos rancheros, pinto beans huevos rancheros, spicy pinto huevos rancheros
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in Breakfast, Dairy Free, Dinners, Favorites, Gluten Free, High Protein, Mexican, Vegetarian Recipes

2 Comments

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