Breakfast

May 10, 2022

Healthy Huevos Rancheros Enchiladas

These healthy Huevos Rancheros Enchiladas are the casserole version of the Mexican breakfast tostada made with black refried beans, fried eggs, salsa, and pico de gallo. They're vegetarian, easy to make, great for meal prep, and so delicious!

Have you ever looked at a menu item or a Pinterest recipe and thought, "Huh, that sounds...interesting?"

Like, it peaked your interest but you weren't sure how the flavors were going to taste all together?

That's how it was when I had the idea for these Huevos Rancheros Enchiladas.

I knew I wanted to do something a little different than the original recipe, but it was the fried egg and beans combination that held me back.

But let me tell you, I was pleasantly surprised!

Not only do these healthy enchiladas pack the flavor in each bite, but they're so easy to make, too. Better yet, they can be eaten for breakfast or dinner! So many options!

A plate of Huevos Rancheros Enchiladas topped with pico de gallo, avocado, cilantro, and cotija cheese

What do huevos rancheros contain?

Typical huevos rancheros ingredients are corn tortillas, refried beans (either black or pinto), salsa, a runny fried egg, and pico de gallo.

Most recipes also have cheese like Monterey Jack or cotija on top.

These healthy huevos rancheros enchiladas have many of those same foods with a few other unique ingredients. Here's what you'll need to make your breakfast enchiladas:

  • Low carb tortillas: I love this brand and this brand, but you can use any low carb tortillas you like, even gluten free ones. I chose low carb tortillas because the beans provide enough carbs already and I wanted a boost of protein.
  • Black refried beans: much tastier than pinto beans in my opinion. You can find black refried beans at almost every store or you can make them homemade.
  • Black beans: I loved the combination of smooth refried beans with a few whole beans mixed in. Feel free to swap these for another can of black refried beans if you want!
  • Aromatics: onions, diced green chilis, and garlic, to add flavor to the beans.
  • Mexican spices: cumin, chili powder, red chili flakes, and oregano.
  • Red enchilada sauce: these are enchiladas, sí?
  • Cotija cheese: my favorite Mexican cheese. If you can't find it at your store, queso blanco is another great option!
  • Fried eggs: huevos rancheros tradicionales have runny fried eggs, but I prefer mine well done. Cook yours however you like!
  • Pico de gallo: a mix of fresh tomatoes, onion, and cilantro.
  • Fresh cilantro: hopefully you're one of the people that likes cilantro because it really elevates all the delicious Mexican flavors
  • Avocado: a must, in my opinion.

Ingredients for huevos rancheros

How to make huevos rancheros enchiladas

I love this recipe because it's so easy! You can make these huevos rancheros enchiladas in just a few simple steps and you can even make them ahead of time too.

Step 1: prepare the beans

Heat a large skillet to medium heat and spray with cooking spray.

Add the diced green chilis, onion, garlic, cumin, chili powder, salt, and oregano, sauteing for 4-5 minutes. The onions should be translucent and the skillet should be fragrant.

Reduce the heat to medium low and add the refried beans, black beans, and water.

Cook an additional 10 minutes, then remove from the heat.

Step 2: assemble the enchiladas

To assemble the enchiladas, add 1/2 cup beans and 1 tablespoon cotija cheese per enchilada.

Wrap with both ends closed and place in the prepared 9x13. (If you're not sure how, watch my quick tutorial here!)

You should have 8 enchiladas in total. Pour the red enchilada sauce over the enchiladas, making sure to cover as much of the tortillas as much as possible. Sprinkle on the remaining cotija cheese.

Bake for 20 minutes or until the sauce is bubbling and the cheese has melted.

Healthy huevos rancheros enchiladas topped with fried eggs, cilantro, avocado, and pico de gallo

Step 3: make the fried eggs

Fry your eggs on a large griddle to personal preference. If you don't have a griddle, you can use a large skillet on the stove. Just make sure the eggs don't touch!

Season each egg with a pinch of red chili flakes and oregano. Set on a plate and cover with foil to keep warm until ready to serve.

Step 4: garnish and serve

The best part! Once the enchiladas are cooked and the eggs are fried, it's time to eat. Top each enchilada with one fried egg, diced avocado, and any additional toppings you like.

My favorites are pico de gallo and fresh cilantro. Keep reading to see the full list of topping ideas!

Frequently asked questions

What does huevos rancheros mean?

Literally translated, "huevos rancheros" means ranch-style eggs or "ranchers eggs." It is a traditional breakfast recipe Mexican ranchers and farmers made after a long morning of work.

Does huevos rancheros have meat?

No, huevos rancheros is a vegetarian recipe. These enchiladas are also vegetarian!

Can I make this recipe gluten free?

Yes! Just use your favorite gluten free/low carb tortillas. I've heard great things about this brand!

A huevos rancheros enchilada cut in half

What to serve with huevos rancheros?

  • Sliced avocado or homemade guacamole
  • Pico de gallo
  • Tomato salsa
  • Fruit salsa like this peach mango salsa
  • Fresh lime and/or lime zest
  • Cotija cheese, queso fresco, or Monterey Jack cheese
  • Fresh cilantro
  • Plain greek yogurt (or sour cream)
  • Homemade crema (try this one!)
  • Mexican street corn
  • Your favorite protein (steak, chicken, fish, etc.)

Can I make these enchiladas ahead of time?

Before cooking:

Assemble the enchiladas according to instructions, then store in a ziploc bag in the fridge until ready to cook.

When ready to cook, prepare the 9x13 baking dish according to instructions and add the enchiladas. Bake, top with fried eggs, and garnish with toppings of choice.

I do not recommend freezing these huevos rancheros enchiladas prior to baking.

After cooking:

If you plan on meal prepping these enchiladas, I recommend baking them in a disposable 9x13 dish like this one.

After cooking, let the enchiladas cool completely at room temperature and do not add the eggs or any toppings. Store in the fridge for up to 5 days or freeze for up to 3 months.

When ready to serve, prepare fried eggs and toppings. If serving from frozen, let the enchiladas thaw in the fridge overnight before reheating.

More Mexican recipes

The Best Healthy Southwestern Cobb Salad

Easy Chorizo Sausage Breakfast Tacos

Instant Pot Healthy White Chicken Chili

Baked Chicken Taquitos with Avocado Crema

Instant Pot Sweet Chili Lime Pulled Pork Tacos

The Ultimate Healthy Breakfast Burritos

30 Minute Sheet Pan Beef Quesadillas

A pan of huevos rancheros enchiladas topped with fried eggs, pico de gallo, cilantro, and avocado

If you've never had huevos rancheros before, these enchiladas are the perfect chance to try. They've got all the traditional flavors of the tostada but as a casserole with more toppings and more flavor. You will love them!

Be sure to leave a star rating and review below if you try this recipe so other readers know how you liked it! You can also tag me on Instagram. I love seeing my recipes in your kitchen!

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Healthy Huevos Rancheros Enchiladas

These healthy Huevos Rancheros Enchiladas are the casserole version of the Mexican breakfast tostada made with black refried beans, fried eggs, salsa, and pico de gallo. They're vegetarian, easy to make, great for meal prep, and so delicious!

Author:

Brooke Harmer

Prep:

15

min

cook:

45

min

total:

60

min

servings:

8

Ingredients

For the Enchiladas

  • 1 can black refried beans
  • 1 can black beans, drained
  • 2 Tbsp water
  • 4 oz diced green chilis
  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp oregano
  • 2/3 C cotija cheese, divided
  • 8 Xtreme Wellness high fiber tortillas
  • 10 oz red enchilada sauce
  • 1 C salsa
  • 8 eggs

For Topping

  • 1 avocado, diced
  • Pico de gallo
  • Cilantro

Instructions

  1. Preheat the oven to 375°F and spray a 9x13 with cooking spray. Spread the salsa in an even layer on the bottom and set aside.
  2. Heat a large skillet to medium heat and spray with cooking spray. Add the diced green chilis, onion, garlic, cumin, chili powder, salt, and oregano, sauteing for 4-5 minutes. The onions should be translucent and the skillet should be fragrant. Reduce the heat to medium low and add the refried beans, black beans, and water. Cook an additional 10 minutes, then remove from the heat.
  3. To assemble the enchiladas, add 1/2 cup beans and 1 tablespoon cotija cheese per enchilada. Wrap with both ends closed and place in the prepared 9x13. You should have 8 enchiladas. Pour the red enchilada sauce over the enchiladas, making sure to cover as much of the tortillas as much as possible. Sprinkle on the remaining cotija cheese.
  4. Bake for 20 minutes or until the sauce is bubbling and the cheese has melted.
  5. Meanwhile, fry your eggs on a large griddle* to personal preference (ie runny yolk vs over well). Season each egg with a pinch of red chili flakes and oregano.

Notes

*If you don't have a griddle, you can cook the eggs one by one in a skillet. If this is the case, you should start cooking the eggs while you prepare the beans so all the eggs are done in time. Set on a plate and cover with foil to keep them warm until the enchiladas are ready.

Nutrition facts are a calculated estimate of one enchilada with 1 fried egg and 1 tablespoon diced avocado.

Nutrition

Serving: 1 enchilada / Calories: 318 / Fat: 13.7g / Saturated fat: 3.9g / Carbohydrates: 40.8g / Fiber: 19.1g / Sugar: 3.2g / Protein: 19.7g