Huevos Rancheros Tostadas

Hands picking up a freshly made tostada with a soft egg.

5 from 3 votes

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!

Course Main Course, Main Dish

Cuisine American, Mexican

Keyword huevos rancheros tostadas, mexican breakfast tostadas

Prep Time 20

Cook Time 10

Total Time 30

Servings tostados

Calories 409kcal

Author Sue Ringsdorf

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!

Nutrition