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Vegan Huevos Rancheros

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Nothing beats a crunchy tortilla, refried beans, a vegan egg and that delicious salsa in these Vegan Huevos Rancheros!

Before going vegan, my top 3 favorite breakfasts were Eggs Benedict, Breakfast Burritos and Huevos Rancheros. I’ve made the other two, but I was waiting until I perfected my Fried Egg recipe to make these proper!

And these are a proper Huevos Rancheros with no Huevos! Although I think all the components are working together like a well oiled quartet, I gotta admit that the salsa might be the star of the show.

That being said, the tostada adds some nice crunch, the beans add some richness and the fried egg will provide some savory saucy goodness!

why I love vegan huevos rancheros!

This is a hearty meal, but it won’t leave you feeling heavy. I think that’s why I used to order it. Since it was vegetarian, I never felt too weighed down after eating it. Unlike a Burrito or Eggs Benny that is.

And if you aren’t making this for a bunch of folks, you should have some leftovers that you can quickly heat up! In fact, I’m full right now from eating the last of the leftovers in a breakfast burrito bowl and I feel fantastic!

Ingredients for Vegan Huevos Rancheros

Huevos Rancheros is a staple from Mexico. It’s ubiquitous in Southern California and throughout the South West US too.

It’s a simple combination of fried eggs on a fried tortilla, sometimes with beans underneath the egg, sometimes on the side. But always topped with the salsa!

  • Beans – I have a recipe for Vegan Refried Beans, but feel free to use whatever kind of refried beans you have access to.
  • Salsa – This is a simple salsa made with tomatoes, onions, peppers, and garlic. You can use serranos or jalapeño peppers, or leave them out if you don’t spicy stuff. Then we’ll add some cumin, oregano and optional chipotles in adobo. I prefer to roast my veggies and then blend them. But you can also just chop them up and fry them in a pan too.
  • Tortillas – I recommend some King Sized Corn Tortillas if you can find them. Otherwise regular corn tortillas are fine. We just need to fry them until they are crispy! I like mine fried to the point that I can eat the whole thing like a tostada but some folks like the tortilla a bit floppier.

How do i make vegan huevos rancheros?

The easiest way to make these is to whip up the salsa, and while it roasts in the oven, you can make a tofu scramble, and heat up some canned refried beans. Then just fry up a tortilla when you’re done with salsa and dig in!

If you want to go the extra mile though, I suggest you prep some Vegan Refried Beans and Vegan Fried Eggs beforehand and then use those instead! It truly was as good if not better than I remember!

How to make the Salsa

There’s a few ways to make this salsa. From my understanding, traditionally it’s made by simply chopping up the veggies and frying them in a pan.

You can also roast them in an oven and then blend them up. I tried both and preferred roasting them as it tasted better to me, and you can also prep the rest of the dish while they are in the oven.

To make the salsa, chop up some roma tomatoes, onion, and serrano peppers (or jalapeños). Add them to a baking sheet with some oil, salt and pepper. Then roast them in the oven for 30 minutes.

Blend them up into a chunky salsa.

Then cook them with some garlic in a pan. Season to taste and that’s it!


This recipe will make about 6-8 servings. Store leftovers in the fridge and eat within 3-5 days. You can also use the beans, eggs and salsa in other kinds of dishes too!

You can simply reheat them in the microwave or on the stovetop. If you want to batch fry tortillas, store them at room temp in some tupperware. But they are best made fresh if you can.

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Vegan Huevos Rancheros

Thee Burger Dude
4.67 from 3 votes
Servings 6 – 8 Servings


  • Tofu Scramble or Vegan Fried Eggs*
  • 2 – 3 cups Vegan Refried Beans**
  • 6 – 8 corn tortillas
  • Oil for frying


  • 8 Roma Tomatoes about 2 lbs
  • 1/2 onion
  • 2 serrano peppers or jalapeños
  • 5 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 Tbsp diced chipotles in adobo optional
  • Water or veggie broth as needed


Salsa Method

  • Preheat oven to 425 F.
  • Roughly chop the tomatoes, onion and peppers. Serranos can be spicy, so if you prefer no spice, leave them out.
  • Lay them out on a baking sheet. Drizzle a bit of neutral oil, and salt and pepper. Toss to coat them thoroughly. Spread them in a single layer.
  • Roast the veggies in the oven for 30 minutes. When they are done, let them cool for about 5 minutes.
  • Blend the veggies in a blender or food processor until they become a chunky salsa. Add water or broth as needed to thin it out.
  • Heat up a little oil in a pan and then fry the minced garlic for 1 minute, careful, not to burn it. Then add in the salsa along with the cumin, oregano and chipotles in adobo (if using). Taste and adjust for final seasoning and keep warm on low.


  • Heat up a small layer of a neutral oil (like vegetable or canola) in a pan. You just need enough oil to fry up a tortilla.
  • Once oil is heated up to 350 F, add in the tortillas (one at a time unless you have a large pan) and fry on both sides until crispy. Let them rest on a wire rack.
  • Top each fried tortilla with some refried beans, a vegan fried egg or some tofu scramble, and then the salsa. Add chopped cilantro, or pickled onions on top, whatever else you like and dig in!


*I have recipes for both Tofu Scramble and Vegan Fried Eggs
** I also have a recipe for Vegan Refried Beans!
Tried this recipe?Let us know how it was!

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