This healthier version of huevos rancheros uses baked tostadas for a crispy and delicious Mexican-inspired breakfast, brunch, or even dinner. Huevos rancheros tostadas are a great use for leftover beans or enchilada sauce! (gluten-free, vegetarian)
My love for Mexican food has no limit. I'll eat it every day, any time of day. Which is why I love Mexican-inspired breakfast and brunch dishes, like these huevos rancheros tostadas. If you're in need of a healthy-ish Mexican breakfast, you'll love these breakfast tostadas!
What Are Huevos Rancheros?
Huevos Rancheros translates to "ranch-style eggs". It's a hearty Mexican dish traditionally served mid-morning that consists of fried tortillas, fried eggs, and salsa or chile sauce. It is usually served with beans and/or rice.
Why You'll Love Huevos Rancheros Tostadas
These tostadas take all of the delicious elements of huevos rancheros and piles them neatly atop a crispy baked tortilla. They're healthier yet still filling and hearty - and they're endlessly customizable with any toppings you crave. I love a slice of avocado and some cilantro, but you can also use fresh jalapeño slices and queso fresco! These tostadas make a great breakfast or brunch for Mexican food fans. But they don't have to be saved just for breakfast - they're equally delicious as a vegetarian lunch or dinner. If you've got leftover beans and enchilada sauce, this meal in a breeze to make!
What Makes Them Healthier
Traditionally, huevos rancheros is made with fried tortillas that get smothered in sauce. This version is lightened up with crispy baked corn tortillas (which are actually considered whole grain!) and healthier refried black beans, so they're a little lighter and leave you feeling less sluggish.
The Ingredients
- Corn tortillas
- Refried or mashed black beans - Use my recipe for quick and easy refried black beans using canned beans!
- Eggs
- Enchilada sauce - I used my homemade green enchilada sauce, but use any sauce that you have, or even substitute your favorite salsa!
- Oil
- Toppings - Cilantro, jalapeños, avocado and/or queso fresco
How To Make Huevos Rancheros Tostadas
- Place the tortillas on a baking sheet and bake at 400°F for about 10 minutes, flipping once halfway through, until crispy. For more browning and crispiness, you can brush them lightly with oil before toasting.
- Meanwhile, heat the beans and sauce over low heat on the stove (or even in the microwave if you're in a hurry!).
- Heat a nonstick skillet over medium heat. Spray or brush the skillet lightly with oil and crack the eggs into the pan one at a time. Fry the eggs until the whites are set and the yolks are cooked to your liking.
- Assemble the tostadas. Spread a layer of black beans on each tortilla. Top each with an egg and drizzle with enchilada sauce. Top with any toppings you'd like, then dig in!
Can They Be Made In Advance?
I don't recommend cooking the eggs or tortillas in advance since they don't reheat well, but you can absolutely make the sauce and the beans up to 3 days in advance to make the process easier and less messy!
If you prefer a couple shortcuts, use your favorite store-bought enchilada sauce or salsa and simply mash some canned black beans while you heat them.
More Mexican-Inspired Breakfast Recipes You'll Love
- Healthy Green Chile Mexican Breakfast Casserole
- Sweet Potato Bacon Breakfast Tacos
- Healthy Migas Breakfast Bowl
Did you make this recipe? Please leave a star rating in the comments!
PrintHealthy Huevos Rancheros Tostadas
This healthier version of huevos rancheros uses baked tostadas for a crispy and delicious Mexican-inspired breakfast, brunch, or even dinner. Huevos rancheros tostadas are a great use for leftover beans or enchilada sauce! (gluten-free, vegetarian)
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 minutes
- Yield: 4 tostadas 1x
- Category: breakfast
- Method: stovetop
- Cuisine: Mexican
Ingredients
- 4 corn tortillas
- ½ cup refried black beans
- ½ cup enchilada sauce
- 4 large eggs
- Olive oil or neutral cooking oil
For Topping
- Cilantro leaves
- Queso fresco or cotija cheese
- Sliced avocado
- Sliced jalapeño
Instructions
- Preheat oven to 400°F. Place tortillas on a baking sheet and toast in the oven for about 10 minutes, flipping once, until they are crispy and golden. For more browning and crispiness, you can brush each tortilla with oil prior to baking.
- Meanwhile heat beans and enchilada sauce in a separate saucepans over medium heat, or heat in the microwave, covered, until warmed through.
- Fry the eggs. Heat a large nonstick skillet to medium heat. Spray with oil or add a small amount of oil and swirl to coat the pan. Crack eggs, one at a time into pan and cook until whites are done and yolks are slightly runny (or done to your liking).
- To assemble tostadas, spread black beans over each tortilla. Top each with an egg, a generous drizzle of sauce, and garnish as desired with cilantro, queso fresco, jalapeño and/or avocado.
Notes
- Refried beans and enchilada sauce can be made up to 3 days in advance and stored in the refrigerator in sealed containers.
- For time-saving shortcuts, use your favorite store-bought sauce or salsa and simply mash some canned black beans as you heat them.
- If you prefer red sauce, try my easiest homemade red enchilada sauce!
Keywords: huevos rancheros tostadas, healthy huevos rancheros, crispy huevos rancheros with black beans
Kaleigh M says
Thank you so much Serena, you're so sweet!
Serena Ball MS, RD (@tspcurry) says
Not sure I've ever seen a more gorgeous photo of eggs! These look like an amazing way to start Cinco de Mayo - or any day!
nutritioulicious says
Huevos Rancheros is one of my favorite brunch meals to get when we go out! Love your lightened up version. I seriously need to start a Mexican food pinterest board with all your amazing recipes!
Kaleigh M says
Thank you, Jessica!