Huevos Rancheros
Put a fun spin on Huevos Rancheros by turning them into a tostada or breakfast sandwich for a quick and easy breakfast option on a busy morning!
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: serves 4
Ingredients
Scale
For the refried beans
- 2 cans pinto beans, drained and rinsed
- juice from 1 lime
- 2 cloves garlic
- 1 Tbsp oil
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
Everything else
- 4 corn tortillas or English muffins
- 4 slices or 1 cup shredded colby jack cheese
- 1 medium avocado or 1/2 cup guacamole
- 1/2 – 1 cup pico de gallo or salsa
- 2 Tbsp minced fresh cilantro
- 1/4 cup crumbled cotija cheese
- 4 eggs
- taco seasoning, to taste
Instructions
To make refried beans
- Heat oil in a pan over medium heat. Add garlic, beans, lime juice and spices and saute for 4-5 minutes. Mash beans with a fork or potato masher to desired consistency.
To assemble tostadas
- Spread beans over corn tortillas and top with shredded cheese.
- Place under the broiler or in the air fryer at 400 degrees F for 3-5 minutes until edjes are crispy.
- Meanwhile, cook eggs as desired – fried, sunny side up, over hard, etc. I like to add a sprinkle of taco seasoning to both sides while cooking.
- Top each tortilla with an egg.
- Add avocado, pico/salsa and cotija cheese and serve.
To assemble breakfast sandwiches
- Toast english muffins.
- Spread beans on the bottom of each muffin. And mashed avocado or guacamole on the tops.
- Cook eggs as desired. Top each with a slice of cheese.
- Place an egg on each English muffin. Top with pico/salsa and cotija cheese and place the top on the bottom to make a sandwich before serving.
Notes
Make as many or as few as you’d like!
Find it online: https://www.theleangreenbean.com/huevos-rancheros/
