Huevos Rancheros Breakfast Tostadas Recipe

Introduction

Huevos Rancheros Breakfast Tostadas offer a delicious and satisfying start to your day with crunchy corn tostadas topped with creamy refried beans, perfectly cooked eggs, and vibrant fresh toppings. This quick and flavorful dish combines classic Mexican brunch flavors in an easy-to-assemble meal that everyone will love.

Ingredients

• 6 hard shell corn tostadas
• 1 16-ounce can refried beans
• 1/2 cup shredded Colby Jack cheese
• 1/3 cup store-bought salsa
• 1 jalapeno, sliced
• 5-6 eggs
• 3 tbsp half-n-half
• 1/4 cup diced bell pepper
• 1/4 cup diced tomatoes
• 1 tbsp diced jalapeno
• 1/2 tbsp extra virgin olive oil
• 2 tbsp sour cream mixed with a splash of water or milk to make it easy to drizzle
• 6 teaspoons store-bought guacamole
• 2 tbsp chopped fresh cilantro

Instructions

1. Step 1: In a skillet, heat the refried beans over medium heat until warm. Set aside.
2. Step 2: In a bowl, whisk together the eggs and half-n-half until smooth.
3. Step 3: Heat the olive oil in a non-stick pan over medium heat. Pour in the egg mixture and scramble gently until just set but still moist. Remove from heat.
4. Step 4: Warm the corn tostadas in the oven or microwave to prevent sogginess.
5. Step 5: Spread a generous layer of warmed refried beans on each tostada.
6. Step 6: Top the beans with scrambled eggs, then sprinkle with shredded Colby Jack cheese, diced bell pepper, tomatoes, and diced jalapeno.
7. Step 7: Add a spoonful of salsa and a teaspoon of guacamole to each tostada.
8. Step 8: Drizzle sour cream mixture over the top and garnish with sliced jalapeno and chopped fresh cilantro.
9. Step 9: Serve immediately while the tostadas remain crisp and the toppings fresh.

Tips & Variations

• For a spicier kick, add more sliced jalapeno or a dash of hot sauce on top.
• Swap Colby Jack cheese for queso fresco or cheddar to change up the flavor.
• Use black beans instead of refried beans for a different texture and taste.
• To make it vegetarian or vegan, substitute eggs with scrambled tofu and use vegan cheese and sour cream alternatives.

Storage

Huevos Rancheros Tostadas are best enjoyed fresh to keep the tostadas crispy. If you have leftovers, store the components separately in airtight containers in the refrigerator for up to 2 days. Reheat the eggs and beans gently in a skillet or microwave, and warm the tostadas briefly in the oven before assembling again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare parts of this dish ahead of time?

Yes, you can prepare the refried beans, dice the vegetables, and scramble the eggs in advance. Store each separately and assemble just before serving to keep the tostadas crisp.

What can I use if I don’t have hard shell tostadas?

If hard shell tostadas aren’t available, you can lightly toast corn tortillas in a dry skillet until crispy, or bake them in the oven to achieve the crunch that holds the toppings well.

Huevos Rancheros Breakfast Tostadas Recipe

Print Recipe

★★★★★

5 from 140 reviews

This Huevos Rancheros Breakfast Tostadas recipe combines crispy corn tostadas topped with creamy refried beans, sautéed vegetables, perfectly cooked scrambled eggs, and a medley of fresh and bold toppings like salsa, jalapeño, guacamole, sour cream drizzle, and fresh cilantro for a vibrant and satisfying morning meal full of Tex-Mex flavors.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 tostadas 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Base Ingredients

• 6 hard shell corn tostadas
• 1 (16-ounce) can refried beans
• 1/2 cup shredded Colby Jack cheese

Egg Mixture and Vegetables

• 5–6 eggs
• 3 tbsp half-n-half
• 1/4 cup diced bell pepper
• 1/4 cup diced tomatoes
• 1 tbsp diced jalapeno
• 1/2 tbsp extra virgin olive oil

Toppings and Garnishes

• 1/3 cup store-bought salsa
• 1 jalapeno, sliced
• 2 tbsp sour cream mixed with a splash of water or milk to make it easy to drizzle
• 6 teaspoons store-bought guacamole
• 2 tbsp chopped fresh cilantro

Instructions

1. Prepare the Refried Beans: Warm the refried beans in a saucepan or microwave until heated through to make spreading easier and enhance flavor.
2. Sauté Vegetables: Heat the extra virgin olive oil in a skillet over medium heat. Add diced bell pepper, tomatoes, and diced jalapeno. Cook until vegetables are softened, approximately 3-4 minutes, stirring occasionally.
3. Scramble the Eggs: In a bowl, whisk together the eggs and half-n-half until well combined. Pour into the skillet with the sautéed vegetables. Cook gently, stirring frequently, until the eggs are softly scrambled and cooked through, about 3-5 minutes.
4. Assemble the Tostadas: Spread a generous layer of warm refried beans evenly on each corn tostada. Then, spoon the scrambled egg and vegetable mixture on top of the beans.
5. Add Cheese and Toppings: Sprinkle shredded Colby Jack cheese over the eggs while still warm so it slightly melts. Add a spoonful of store-bought salsa, sliced jalapenos, and a teaspoon of guacamole on each tostada.
6. Drizzle Sour Cream and Garnish: Drizzle the sour cream mixture lightly over each tostada. Finally, scatter chopped fresh cilantro to brighten and enhance flavor.
7. Serve Immediately: Serve the Huevos Rancheros breakfast tostadas warm for optimal texture and taste.

Notes

• For a spicier kick, use additional fresh jalapeno slices or a spicy salsa variant.
• Use low-fat sour cream or Greek yogurt as a healthier alternative to regular sour cream.
• Refried beans can be substituted with black beans for variation.
• Ensure tostadas remain crisp by assembling just before serving.
• Adjust the number of eggs based on desired portion size or servings.

Keywords: Huevos Rancheros, Breakfast Tostadas, Mexican Breakfast, Easy Breakfast Recipe, Tex-Mex, Scrambled Eggs, Refried Beans