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Huevos Rancheros

This traditional Mexican breakfast consists of a fried egg served on a corn tortilla along with fresh tomatoes, black beans, plant-based crumbles and lots of lime.

20 mins
4 Serving(s)
Huevos Rancheros


  • 3 Roma tomatoes, diced
  • 1/2 cup white onion, finely diced
  • 1/4 cup chopped cilantro
  • 2 tbsp. and 1 tsp. lime juice, divided
  • 1/8 tsp. salt
  • 1/4 tsp. ground pepper
  • 2 tsp. vegetable oil, divided
  • 2 cloves garlic, minced
  • 1 (15 oz.) can Full Circle black beans, drained and rinsed
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1 cup Lightlife Mexican plant-based crumbles
  • 4 large eggs
  • 4 corn tortillas, warmed
  • 4 lime wedges, for serving


  1. For pico de gallo, in a small bowl, mix tomatoes, onion, cilantro, 2 tablespoons lime juice, salt and pepper together, set aside.
  2. For beans, place a small saucepan over medium heat, add 1 teaspoon oil and garlic; stirring 2–3 minutes until fragrant. Combine beans with remaining 1 teaspoon lime juice, cumin, oregano and 1/4 cup water, let simmer 5–6 minutes then roughly mash with potato masher.
  3. In a medium skillet over medium heat, warm tortillas on each side, wrap in clean towel to keep warm. To a medium sized skillet, combine 1 teaspoon oil, crumbles and eggs. Fry 4-6 minutes or until egg reaches desired doneness.
  4. Place tortillas on 4 plates. Spread beans on each tortilla, top with Mexican crumbles, fried eggs and pico de gallo. Serve with lime wedges.

Nutrition Facts

300 Calories Per ServingFat: 8.5gSaturated Fat: 1.6gCholesterol: 164mgSodium: 32.95mgCarbohydrates: 38.1gFiber: 10.4gSugars: 6.7gProtein: 19.7g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe