Huevos Rancheros Enchiladas {Vegetarian}

A few weekends ago, some of our best friends came into town to visit. And what better way to treat some wonderful friends than to a pan full of deliciousness for breakfast? Especially when they are the kind of friends that love to eat as much as you do (judgement-free zone!).


I order Huevos Rancheros when going out to breakfast or brunch every chance I get. However, I’ve never been brave enough to try to make them myself at home.


For this special occasion of having visitors, I wanted to make a good meal for the morning. The husbands were going golfing and were going to need something with substance and my friend Brittany and I, well, as mentioned, we love to eat. I know how I feel in the morning and it usually goes a little something like this: Wake up. 5 minutes later: I’m STARVING.


I knew I wouldn’t have the time or patience to try to make huevos rancheros – nor should I even bother. Could I really compete with some of my favorite brunch places?


I decided to do a little spin on this breakfast favorite by taking all the flavor and wrapping it up – enchilada style. The result was surprisingly tasty (although potatoes, beans, eggs, cheese and salsa shouldn’t have led to that much of a surprise). And I think our guests enjoyed them enough to come back and visit again! Yay!


Huevos Rancheros Enchiladas {Vegetarian} {GF Optional}


  • 1 15 oz can of Black Beans, drained & rinsed
  • 2 cups Yukon Gold Potatoes, diced (unpeeled)
  • ¼ cup Olive Oil
  • Salt & Pepper
  • 8 Eggs, beaten
  • 8 large Whole Wheat Tortillas (or use about 16, small corn tortillas for a gluten-free option)
  • 1 16oz jar of your favorite Salsa
  • ½ cup Shredded Mexican Cheese
  • ¼ cup Cilantro, chopped
  • Avocado for serving (optional)


Preheat your oven to 425°F. Toss cubed potatoes in about 2 TBSP of olive oil and sprinkle with salt & pepper. Spread onto a prepared baking sheet and cook in the oven for 20 to 25 minutes, stirring halfway until the potatoes are cooked through and starting to get golden at the edges.

While the potatoes are cooking, cook your eggs. Heat about 2 more TBSP of olive oil in a large skillet. Poor beaten eggs in and let them cook, pulling the edges in with a spatula carefully. You don’t want the eggs to be crumbly. Keep pulling in the edges until they are cooked through and set. Remove from heat and set aside.

Decrease the oven temperature to 350°F when the potatoes are done. Lightly grease a 9”x13” baking dish. Line a spoonful of salsa down the middle of a tortilla. Add a piece of egg (about an 1/8 of what you cooked), a spoonful of black beans, and a spoonful of potatoes. Roll the tortilla up and place seam down in the pan. Repeat until all the tortillas have been filled. Top with remaining salsa and sprinkle with shredded cheese.

Bake for 20 to 25 minutes, until the cheese is melted. Remove from oven and sprinkle with chopped cilantro. Serve with fresh avocado slices if desired.

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