Healthy Huevos Rancheros Tostadas

closeup of healthy huevos rancheros tostadas on a wooden serving tray with a dripping egg yolk..

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)



For Topping

  • Cilantro leaves
  • Queso fresco or cotija cheese
  • Sliced avocado
  • Sliced jalapeño 


  1. 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.
  2. Meanwhile heat beans and enchilada sauce in a separate saucepans over medium heat, or heat in the microwave, covered, until warmed through.
  3. 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).
  4. 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.


  • 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