Huevos Rancheros Tostadas
Huevos Rancheros Tostadas is a classic Mexican dish made with refried beans, sunny side-up eggs, cotija cheese, avocado slices, and a spoonful of salsa – all on crispy tostadas. These make the best weekend brunch for the whole family!
Breakfast Tostadas
The countdown to Cinco de Mayo is on! If y’all haven’t noticed, I LOVE me some Mexican food. The spicier, the better. Jalapeños have recently become my new love, and you can find MORE of them in my Tex-Mex menu.
My sister, Shari, was recently visiting from California, and we made these Huevos Rancheros Tostadas together. By the way, she was my hand model for this and a few other recipes. Thanks Shari!
Shari and I also made a kick-butt skinny margarita recipe, some chunky guacamole, and our momma’s Bloody Mary Cocktails. I think I’m going to hire her as my assistant in exchange for lots of Mexican fare, heavy on the jalapeños and tequila.
Why This Recipe Works:
- SIMPLE – These tostadas were super easy to make. If you want to make them even easier, you could use canned refried beans instead of the homemade refried beans. You could also use store-bought salsa instead of our blender salsa – which is also super quick.
- BEST FLAVORS – Tex-Mex and Mexican meals are our favorite since we enjoy bold flavors. My rule-of-thumb is to go heavy on the jalapeños but you do you!
- BREAKFAST, LUNCH, or DINNER – You can eat these tostadas for ANY meal of the day – breakfast, lunch, or dinner – or for a snack. One of these filled me up for lunch and I was satisfied until dinner time.
What You’ll Need:
- olive oil
- corn tortillas
- eggs
- refried beans – we love our homemade refried beans for this recipe
- to serve – avocado, salsa, cotija cheese, jalapeños, cilantro
How to make Huevos Rancheros Tostadas:
Step 1
Make refried beans.
- Sauté the veggies. Heat a cast iron skillet to medium-high heat. Add some olive oil, and then the diced onions and peppers. Sauté for a few minutes, or until veggies are soft. Then add the garlic, ground cumin, salt, and pepper – and stir for another 30 seconds.
- Add beans. Add the pinto beans and continue cooking for several minutes until beans are heated.
- Process. Spoon the veggie mixture into a food processor, and pulse until it’s completely pureed. Add butter, fresh lime juice, and pulse again. Add water to thin until the beans are nice and creamy.
Step 2
Crisp tortillas. Add a bit of olive oil to large pan warmed to medium-high heat on stove top. Crisp up two corn tortillas at a time, flipping once to get both sides slightly browned. Remove and set aside.
Step 3
Fry eggs. Using same large pan (as used for the corn tortillas), fry up four large eggs in a little bit of oil, sunny side up. This should only take a few minutes. You want the egg yolk to be soft.
Step 4
Assemble. To assemble, spread one fourth of pinto beans on each tostado. Top with egg, avocado slices, cotija cheese, fresh salsa, jalapeño slices, and cilantro. Add salt and pepper and serve.
Recipe FAQs:
For all you history buffs out there, Cinco de Mayo is NOT Mexico’s Independence Day (which is actually September 16). Cinco de Mayo is an American-Mexican holiday, celebrating the David-over-Goliath victory of a rag-tag group of unemployed Americans over the well-organized French forces of Napoleon III. This victory took place at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza.
So, we started celebrating this day to educate Mexican Americans about their cultural heritage. And now, I think we celebrate as an excuse to indulge in our favorite Mexican food and drink.
Ranchero sauce is a classic ingredient for Huevos Rancheros and is generally served warm. It’s very similar to salsa or pico de mayo – which is what I use in this recipe.
Add protein: You can top the tostadas with grilled chicken, chorizo, or ground beef for extra protein.
Spice it up: Experiment with different types of chili peppers or add red pepper flakes/cayenne to adjust the heat level.
Cheese options: Swap cotija cheese for other variations like shredded cheddar.
Toppings: You can also add pickled onions or radishes for extra flavor.
Other Delicious Tex-Mex Recipes:
Margaritas and chips anyone?
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Huevos Rancheros Tostadas
Ingredients
For refried beans:
- 2 teaspoons olive oil
- 15 oz. can pinto beans – rinsed and drained
- 1/2 cup white onion – chopped
- 1/2 medium jalapeno – diced
- 2 cloves garlic – minced
- 1/2 teaspoon cumin
- kosher salt and freshly ground black pepper – to taste
- 2 Tablespoons unsalted butter
- 1/2 large lime – freshly squeezed
- cold water – to thin
Other:
- 1 Tablespoon olive oil
- 4 6-inch corn tortillas
- 4 large eggs – over-easy
- 1 large avocado – sliced
To serve:
- salsa – to serve
- cotija cheese – to serve
- jalapeno slices and cilantro – to serve
Instructions
Make refried beans.
- Sauté the veggies. Heat a cast iron skillet to medium-high heat. Add some olive oil, and then the diced onions and peppers. Sauté for a few minutes, or until veggies are soft. Then add the garlic, ground cumin, salt, and pepper – and stir for another 30 seconds.Add beans. Add the pinto beans and continue cooking for several minutes until beans are heated.2 teaspoons olive oil, 1/2 cup white onion, 1/2 medium jalapeno, 2 cloves garlic, 1/2 teaspoon cumin, kosher salt and freshly ground black pepper, 15 oz. can pinto beans
- Process. Spoon the veggie mixture into a food processor, and pulse until it’s completely pureed. Add butter, fresh lime juice, and pulse again. Add water to thin until the beans are nice and creamy. 2 Tablespoons unsalted butter, 1/2 large lime, cold water
Other:
- Crisp tortillas. Add a bit of olive oil to large pan warmed to medium-high heat on stove top. Crisp up two corn tortillas at a time, flipping once to get both sides slightly browned. Remove and set aside.1 Tablespoon olive oil, 4 6-inch corn tortillas
- Fry eggs. Using same large pan (as used for the corn tortillas), fry up four large eggs in a little bit of oil, sunny side up. This should only take a few minutes. You want the egg yolk to be soft.2 teaspoons olive oil, 4 large eggs
- Assemble. To assemble, spread one fourth of pinto beans on each tostado. Top with egg, avocado slices, cotija cheese, fresh salsa, jalapeño slices, and cilantro. Add salt and pepper, and serve.1 large avocado, cotija cheese, salsa, jalapeno slices and cilantro, kosher salt and freshly ground black pepper
Notes
- We use our homemade refried beans and our Blender Salsa. You could also use store-bought beans and salsa instead.
- Top these tostadas with your favorite toppings.
- Double this recipe for a larger group!
My daughter offered up these Huevos Rancheros for breakfast this weekend and I was thrilled. Mexican breakfast is my favorite!
These were reasonably easy (for her ?) to make and we’re a hit with the entire family. I’m all about the jalapeños served on the side because I love the heat but I’m alone in that respect.
So glad you enjoyed them, Dave!! Bring the heat! 🙂
So yummy. I’m always looking for new breakfast recipes that aren’t heavy on carbs –this one hit it outta the park. I didn’t have salsa, so I used a garden tomato with lime squeezed over it. Perfect.
Thank you so much for your sweet comments! That’s one of our favorite breakfast recipes as well. 🙂
I made these with the spicy black bean dip and it was fantastic!!
What a great idea, Shari!! 🙂 mwah!