A fresh, citrusy guacamole makes these easy, plant-based huevos rancheros even more delicious.
Huevos rancheros with citrusy guacamoleguacamole
About this recipe
The simple, authentic Mexican breakfast of huevos rancheros often hinges on two key elements: some really good eggs and a really good sauce. We’ve got you covered on the eggs, so you just need to tackle the sauce. We highly recommend making homemade salsa or ranchero sauce and if you need a recommendation, we’re partial to this roasted salsa from Alexa Fueled Naturally. Make a bunch of salsa as your weekend project, jar or freeze it, then enjoy this healthy breakfast whenever you want.
We’re grateful to Mexican cuisine for bringing this recipe to our breakfast tables and recognize that there are many variations and long-loved family recipes for this dish. While inspired by some of the traditional flavors and styles of the dish, this vegan huevos rancheros recipe is a non-traditional variation featuring a chunky guacamole bright with citrus and studded with nutty black beans. If you don’t have time to make the fresh guacamole, a can of store-bought refried beans and some sliced avocados are delicious and quick options for rounding out this dish with more protein, fiber and healthy fats.
- 2 ripe avocados
- 1 cup of black beans
- ¼ teaspoon orange zest
- 2 tablespoons orange juice, freshly squeezed (see note)
- 2 teaspoons lime juice
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ cup spinach, chopped finely (optional)
01 / 06
Prepare the salsasalsa
If making homemade salsa, make it ahead of time and keep it warm in a small saucepan on low heat while you prepare the rest of the recipe. If using a store-bought salsa, have it warm or at room temperature for serving.
02 / 06
Crumble the pepitaspepitas
If not already toasted, roast the pepitas in a 350°F oven until fragrant and just starting to turn golden. Once cooled, pulse in a spice grinder or blender until broken up into large crumbs. You can also chop them roughly with a knife, or leave them whole, but we love the crumbled texture on this dish.
03 / 06
Make the citrusy guacamoleguacamole
Peel and cube the avocados. Add them to a large mixing bowl along with the orange zest, orange juice, lime juice, salt and cumin. Mash with a fork to the desired consistency. Fold in the black beans and the finely chopped spinach.
Notes: The chopped spinach adds freshness, texture and nutrition, but feel free to omit it. While you’re squeezing orange juice, go ahead and squeeze an extra orange or two and enjoy a glass of fresh juice with this breakfast.
04 / 06
Fry the tortillastortillas
Heat a ¼-inch layer of vegetable oil in a skillet over medium-high heat. While heating, line a large plate or baking sheet with paper towels. Once the oil is hot, add the tortillas, 1 to 3 at a time, depending on how large your skillet is, and cook for 20 seconds on each side. They should get crispy on the edges but still be pliable in the middle. Carefully remove them from the oil with tongs and transfer to the paper towels.
05 / 06
Cook the JUST EggEgg
If using JUST Egg Folded, heat in a toaster, air fryer, skillet or microwave according to the directions on the box. Slice each in half diagonally.
If using pourable JUST Egg, scramble like an egg in a large nonstick skillet over medium heat with some oil. Stir occasionally as it scrambles. Once the liquid is cooked through, remove from the heat.
06 / 06
Plate the huevos rancherosrancheros
Add two tortillas to each plate, overlapping slightly, and cover with a generous spoonful or two of warm salsa. Top the tortillas with JUST Egg and a scoop of guacamole. Sprinkle everything with crumbled pepitas.
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