Huevos Rancheros Breakfast Tostadas Recipe

I love starting my day with these vibrant Huevos Rancheros Breakfast Tostadas. Crisp tostada shells layered with savory refried beans, perfectly cooked eggs, ranchero sauce, and avocado come together with a sprinkle of cheese and cilantro. I adore Mexican breakfast tostada flavors that blend tradition with a light twist on my morning meal.

I recently whipped up my Huevos Rancheros Breakfast Tostadas and I gotta say, this dish totally blew my mind. It’s a fun twist on Mexican breakfast tostadas and Tex Mex breakfast tacos that you just may not see every day.

I started out with crispy tostada shells (or even corn tortillas fried to perfection) and warmed up a hearty cup of refried beans, then layered it all with my favorite ranchero sauce. I fried up four eggs just how I like them and added some sliced avocado for that rich creaminess.

A handful of shredded Monterey jack cheese and a sprinkle of fresh cilantro bring everything together, and the squeeze of a lime wedge makes it pop with tang. It’s like an Egg Benedict remix meets a low calorie tostada recipe, perfect for when you want to make leftovers exciting again.

Trust me, if you’re into egg breakfast brunch recipes, this one’s a must try.

Why I Like this Recipe

Huevos Rancheros Breakfast Tostadas is one of my favorite recipes cause it’s simple, flavorful and feels kinda special even on busy mornings. I love that the crispy tostada shells hold up perfectly to warm refried beans, ranchero sauce, and the perfectly cooked egg in a way that makes every bite delicious. Its mix of textures and flavors just hits the spot everytime i make it.

1. I love how the crispy tostada shells mix with the creamy beans and melted cheese, creating a perfect crunch with every bite.
2. I enjoy the combination of a slightly spicy ranchero sauce and the cool, creamy avocado that gives the dish a really fresh vibe.
3. I really appreciate how the fried egg adds a rich, satisfying flavor to the tostada while the lime wedge gives it a zing that wakes up my taste buds.

Ingredients

• Crispy tostadas serve as a crunchy base, packing carbohydrates and fiber to keep you energized.
• Refried beans deliver protein and fiber, contributing a creamy texture that comforts the palate.
• Eggs offer high-quality protein and essential fats, especially with a runny yolk for extra zest.
• Ranchero sauce brings tangy flavor and freshness, perfectly balancing the dish’s richness.
• Sliced avocado supplies healthy monounsaturated fats and a mellow, buttery taste.
• Shredded cheese adds creaminess, protein, and brings a delightful, melty finish.
• Cilantro adds herbal brightness while offering antioxidants and tying flavors together.
• Lime wedges inject a sharp, tangy kick and a burst of vitamin C to brighten every bite.

Ingredient Quantities

• 4 tostada shells (or 4 corn tortillas fried until crispy)
• 1 cup refried beans (warmed up)
• 4 large eggs (fried or cooked how you like)
• 1 cup ranchero sauce or salsa (choose mild or medium heat)
• 1 avocado, sliced
• 1/2 cup shredded cheddar or Monterey jack cheese
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Lime wedges for serving
• Optional: sour cream and diced red onions

How to Make this

1. If you’re usin corn tortillas, fry them until they are nice and crispy, or use pre-made tostada shells.

2. Heat up the refried beans in a small saucepan or microwave until they’re warm.

3. In a skillet, fry your eggs how you like them and season with salt and pepper.

4. Warm the ranchero sauce or salsa in a saucepan or microwave so it’s nice and hot.

5. Spread the warm refried beans evenly over each tostada shell.

6. Drizzle the heated ranchero sauce over the beans on each tostada.

7. Place one fried egg on top of the beans and sauce for every shell.

8. Sprinkle the shredded cheddar or Monterey jack cheese over everything so it melts a bit.

9. Top with sliced avocado and sprinkle chopped cilantro, and if you like, add a spoon of sour cream and some diced red onions.

10. Serve with lime wedges on the side and enjoy your breakfast tostadas!

Equipment Needed

1. A frying pan to crisp up corn tortillas (or you can use pre-made tostada shells)
2. A small saucepan or microwave-safe bowl to warm the refried beans
3. A skillet to fry the eggs
4. A saucepan or microwave-safe bowl to heat up the ranchero sauce or salsa
5. A spatula for flipping eggs and handling other foods
6. A knife for slicing the avocado
7. A cutting board for prepping the avocado and any other toppings
8. A serving plate to assemble and serve your breakfast tostadas
9. (Optional) Tongs for safely moving hot tortillas or tostadas around

FAQ

Huevos Rancheros Breakfast Tostadas Recipe Substitutions and Variations

• For tostada shells, you can use lightly baked corn tortillas to achieve a similar crispy crunch
• If you dont have refried beans, mashed black or pinto beans with a dash of cumin works great
• Instead of ranchero sauce, try a homemade tomato salsa with garlic and a hint of smoked paprika
• If you dont have cheddar or Monterey jack cheese, you can use crumbled queso fresco as a good alternative
• For fresh cilantro, chopped parsley can be a decent swap if youre looking for that fresh, herbal pop

Pro Tips

1. When fryin the tortillas if you’re makin your own crispy ones, dont overcrowd the pan and let them drain on paper towels so they really stay crunchy.
2. Warm up the beans slowly and stir them a bit so they dont stick or burn, that way the flavor stays smooth and you avoid lumps.
3. Be careful cookin your eggs just right, because if they overcook the yolk loses its creaminess and the flavor ain’t as good.
4. Fresh lime juice and cilantro really brighten the flavors, so squeeze a bit more lime on top and add extra cilantro if you’re into that extra zing.