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!
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:
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.
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.
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.
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.
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!
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.
No, huevos rancheros is a vegetarian recipe. These enchiladas are also vegetarian!
Yes! Just use your favorite gluten free/low carb tortillas. I've heard great things about this brand!
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.
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.
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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!
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!
*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.
Serving: 1 enchilada / Calories: 318 / Fat: 13.7g / Saturated fat: 3.9g / Carbohydrates: 40.8g / Fiber: 19.1g / Sugar: 3.2g / Protein: 19.7g
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