Vegetarian Huevos Rancheros
A bold, satisfying Vegetarian Huevos Rancheros made with homemade ranchero sauce, warm tortillas, and runny eggs. This easy brunch or dinner is ready in 30 minutes or less.
Servings: 2
Ingredients
For the ranchero sauce
- 1 tablespoon olive oil
- ¼ cup diced onion
- 2 teaspoons minced garlic about 2 cloves
- 14.5 ounces canned fire-roasted tomatoes
- 4 ounces canned diced green chiles
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
For the black beans
- 15 ounces canned black beans drained and rinsed
- ½ teaspoon ground cumin
- 1 lime juiced
For tortillas, eggs, and assembly
- 4 corn tortillas
- 1 tablespoon olive oil
- 4 eggs
- ½ avocado sliced
- ¼ cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- lime wedges optional
Instructions
For the ranchero sauce
- Heat 1 tablespoon olive oil in a medium saucepan. Add in diced onion and cook for about 5 minutes. Stir in minced garlic, fire-roasted tomatoes, diced green chilis, ½ teaspoon ground cumin, ½ teaspoon chili powder, and kosher salt. Bring to a boil, reduce heat, and simmer.
For the black beans
- Add black beans with ½ teaspoon ground cumin, and juice of 1 lime to another saucepan. Stir to combine and heat on medium until warmed through.
For tortillas, eggs, and assembly
- Heat 1 tablespoon olive oil in a large skillet. Warm tortillas in the oiled pan and set aside on a plate to keep warm. Holding these in the microwave is helpful.
- Use the same skillet to fry the eggs to your liking.
- Assembly by placing 2 warm tortillas on a plate. Spoon on black beans, then ranchero sauce. Top with 2 eggs and spoon on more tomato sauce, as desired.
- Garnish with avocado slices, crumbled cotija cheese, fresh cilantro, and extra lime wedges (optional). Serve.