Gluten Free Huevos Rancheros Recipe

by Carol Kicinski on April 23, 2017

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Gluten Free Huevos Rancheros Recipe

To my mind, there is nothing better after a night out than to enjoy a breakfast of gluten free Huevos Rancheros. Eggs, beans, tortillas, a slightly spicy sauce – seriously, it doesn’t get any better than that!

I used to think the only place to get good huevos rancheros was at my local Mexican dive down the road. Granted they are delicious but I thought maybe I could do just as well at home using organic cage free eggs, organic vegetables and beans, etc. I wanted to re-create the same sort of slightly naughty breakfast with some nicer ingredients.

Mission accomplished!

Easy Gluten-Free-Huevos-Rancheros-Recipe

Gluten Free Huevos Rancheros Recipe


1 tablespoon vegetable oil
1 small white or yellow onion, diced
1 (14.5-ounce) can diced fire roasted tomatoes, undrained
1 tablespoon tomato paste
1 (15-ounce) can kidney or pinto beans, rinsed and drained
1 (4-ounce) can chopped mild green chilies, drained
1 teaspoon dried cumin
½ teaspoon chipotle pepper
Kosher or fine sea salt
Freshly ground black pepper
4 corn tortillas
2 tablespoons butter
4 large organic cage-free eggs (such as Nature’s Yoke)
1 avocado, sliced – for serving
2 tablespoons fresh cilantro, minced – for serving


Heat the oil in a large skillet over medium-high heat until it shimmers. Add the onion and cook until tender and translucent, about 4 minutes. Add the tomatoes with the juice and cook for about a minute, stirring. Add the tomato paste and cook, stirring, for another minute. Add the beans, peppers, cumin, chipotle pepper, 1 teaspoon salt, and ½ teaspoon pepper. Let simmer, uncovered, for about 10 minutes, or until slightly thickened. Keep warm until serving.

Heat another skillet (cast iron is perfect) over medium-high heat. When hot, add the tortillas, one at a time, and cook until they soften and start to brown in spots. Remove from the skillet and keep warm. Repeat until all the tortillas are cooked.

Reduce the heat to medium, add the butter to the skillet, and let it melt. Crack the eggs into the skillet, season with salt and pepper, and cook 2-3 minutes or until desired degree of doneness.

To serve, place some of the tomato sauce on a pan, top with an egg, avocado slices, and cilantro and serve with the warm tortillas.


A gluten free recipe that serves either 2 or 4 depending on appetite.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Breakfast & Brunch

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