| |

Huevos Rancheros Tostadas

This post may contain affiliate links which won’t change your price but will share a commission.

Huevos Rancheros Tostadas is a classic Mexican dish, made with pinto beans, sunny side up eggs, cotija cheese, avocado slices, jalapeños, and a spoonful of salsa.

Two hands picking up a Huevos Rancheros Tostada, over a white plate.

The countdown to Cinco de Mayo is on! If ya’ll 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 margarita, 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.

Overhead shot of several plates of Huevos Rancheros Tostadas, on a wooden board.

These tostadas were super easy to make. If you want to make them even easier, you could use refried beans instead of the bean mixture we made. You could also use store-bought salsa instead of my homemade version – which is truly kick-butt, in my opinion.

You can eat these tostadas for ANY meal of the day – breakfast, lunch, or dinner. Or for all three. OR – for a snack. Two of these filled me up for lunch and I was satisfied until dinner time.

Cinco de Mayo

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.

Margaritas and chips anyone?

One hand on a white plate with a tostada on top.

Make this Tex-Mex recipe next: Beef and Bean Nachos 

You can stay up-to-date with SueBee Homemaker by:

  1. signing up for post updates (top right-hand corner of my blog)
  2. liking my Facebook Page
  3. and following me on Pinterest

I’m also sharing tidbits of my life on Instagram.

Two hands picking up a Huevos Rancheros Tostada, over a white plate.

Huevos Rancheros Tostadas

Huevos Rancheros Tostadas is a classic Mexican dish, made with pinto beans, sunny side up eggs, cotija cheese, avocado slices, jalapeños, and a spoonful of salsa.
5 from 3 votes
Print Pin Rate
Course: Main Course, Main Dish
Cuisine: American, Mexican
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4 tostados
Calories: 252kcal

Ingredients

  • 4 6 inch corn tortillas
  • 1 Tablespoon canola oil
  • 1 15 oz. can pinto beans – rinsed, drained, and smashed
  • 1/2 whole jalapeno – diced
  • 1 teaspoon cumin
  • 1 teaspoon red pepper flakes
  • 1-2 whole limes – freshly squeezed
  • 1 teaspoon olive oil – optional
  • 4 large eggs
  • 1 large avocado – sliced
  • cotija cheese (crumbled) – to serve
  • fresh salsa (use recipe from this site) – to serve
  • jalapeno slices and cilantro – to serve
  • salt and pepper – to taste

Instructions

  • Add a bit of canola 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.
  • Combine smashed pinto beans, jalapeño, cumin, red pepper flakes, and lime juice in small pan. Cook slightly, until beans are smooth, about two minutes. You can also cook in microwave if desired.
  • 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.
  • 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.

Nutrition

Calories: 252kcal | Carbohydrates: 17g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 186mg | Sodium: 96mg | Potassium: 380mg | Fiber: 5g | Sugar: 1g | Vitamin A: 492IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

6 Comments

  1. 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.

    1. Suebee Homemaker says:

      So glad you enjoyed them, Dave!! Bring the heat! 🙂

  2. eriogonum says:

    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.

    1. Suebee Homemaker says:

      Thank you so much for your sweet comments! That’s one of our favorite breakfast recipes as well. 🙂

  3. I made these with the spicy black bean dip and it was fantastic!!

    1. Suebee Homemaker says:

      What a great idea, Shari!! 🙂 mwah!

Leave a Reply

Your email address will not be published.

Recipe Rating