Huevos Rancheros with Pinto Beans

5 from 3 votes

Huevos Rancheros with Pinto Beans

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.

Cook Time25

Total Time25

Course: Breakfast, Dinner

Cuisine: American, Mexican

Servings:

Calories: 278kcal

Author: Kelly Jensen

Cost: $1

Equipment

Instant Pot or Pressure Cooker

Ingredients

4 corn tortillas
1 tablespoon extra virgin olive oil
1 sweet onion chopped
1 teaspoon chili powder
1/2 teaspoon cumin
2/3 tablespoon salt
1 14 ounce can pinto beans drained and rinsed
2 cups Vegetable Stock
1 teaspoon hot sauce to taste
4 eggs
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 the olive oil and 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 (uncovered) 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. Remove the eggs from the water.
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