Gluten Free Huevos Rancheros

This easy gluten free Huevos Rancheros is a hearty Mexican breakfast, perfect for a leisurely weekend morning. Gluten free cooks need wraps, flatbreads and tortillas and for this dish I use homemade corn tortillas. By using store bought refried beans and enchilada sauce this recipe comes together with ease.

Gluten free eaters (and everyone else) need diversity in their diet for a healthy gut. Aim for 30 plants a week by adding dishes with the flavours of Latin America. For more ideas from this part of the world check out this post, Cinco De Mayo Recipes.

🌽 Ingredients

Get the enchilada sauce and canned refried beans in your pantry and you're half way there. If masa harina is new to you learn more about it in my post titled How To Use Cornmeal, Corn Flour and Masa Harina. 

• gluten free corn tortillas - Made with masa harina and water.
• enchilada sauce - Should be gluten free but always read the label.
• Monterey Jack cheese
• canned refried beans
• eggs
• salsa
• cilantro

See recipe card for exact amounts.

🌽 Instructions

There are a few steps for this recipe to make it feel easy. I guarantee if you make it once a month by the third time you'll know what I mean. Refer to the post Homemade Corn Tortillas for all the step-by-step photos.

Person 1

• Make and cook the corn tortillas. As they cook stack them inside a folded tea towel to keep them warm and soft.
• Mix the eggs, salsa and cilantro in a bowl.

Person 2

• Prep the refried beans and the enchilada sauce in two microwave safe bowls. Preheat both ingredients so they are warmer than room temperature when you assemble the huevos.
• Shred the cheese and chop the cilantro.

The steps for the final assembly are listed in the recipe card below. These steps are just a reminder that it isn't that hard if two of you are cooking and you know what you're doing.

🌽 Substitutions

Corn tortillas - Use any homemade or store bought tortilla or wrap.

Enchilada Sauce - There is no substitute for the unique taste of the chile peppers used in this sauce. Yes, homemade enchilada sauce would be fabulous but then it wouldn't be an easy version.

🌽 Variations

Eggs - Traditionally Huevos Rancheros is served with a fried or poached egg. Scrambled eggs make the timing less critical if you're serving more than a few people so cook your eggs however you prefer.

Casserole - The tortillas can be rolled or folded and cooking in a baking dish if desired

🌽 Equipment

You don't need a tortilla press, it just makes the job a whole lot easier. If you're new to homemade tortillas making them can be a fabulous job for the person who likes to help but doesn't want to cook.

🌽 Top Tip

Take the time up front to set up a container with the masa harina, tortilla press, pieces of paper/plastic to separate uncooked tortillas and even taco holders. Tape the recipe to the side of the container and you're laughing.

Easy Gluten Free Huevos Rancheros

This easy version of gluten free Huevos Rancheros uses store bought enchilada sauce and refried beans. For me, the homemade soft corn tortillas make up for it.

5 from 1 vote

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Course: Breakfast

Cuisine: Mexican

Keyword: gluten free huevos rancheros, huevos rancheros

Prep Time: 30 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 35 minutes minutes

Servings: 2 people

Author: Cinde Little

Ingredients

Homemade Corn Tortillas (makes 4-6)*

• ▢ 1 cup masa harina
• ▢ ⅛ teaspoon salt
• ▢ ½ cup water

Tortilla Topping

• ▢ 1 cup enchilada sauce
• ▢ 1 cup shredded Monterey Jack cheese
• ▢ 1 cup canned, refried beans thinned with 1-2 tablespoon water

Scrambled Eggs

• ▢ 4 eggs
• ▢ ¼ cup salsa
• ▢ 1 tablespoon chopped cilantro
• ▢ salt and pepper to taste
• ▢ oil for cooking

Finishing

• ▢ 2 tablespoon chopped cilantro

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Instructions

MAKE TORTILLAS

• Combine masa harina and salt in a large bowl. Add water and stir until you have soft dough. If dough is too dry add more water, 1 tablespoon at a time.
• Divide dough into 4-6 pieces and shape into balls. Place each ball between plastic wrap or parchment on a tortilla press. Gently close the press to flatten the tortilla to an even thickness. Peel off top wrap, use bottom wrap to turn tortilla onto a plate and remove. Use a piece of wax paper or parchment to separate each tortilla until ready to cook.
• Heat a nonstick skillet over medium-high heat. Add oil and cook tortillas until they have a few brown spots, 30-45 seconds per side. Transfer to inside of a folded tea towel to stay warm and soften. Repeat until they are all cooked.

PREP FILLING

• Warm enchilada sauce and refried beans separately in the microwave.

SCRAMBLE EGGS

• Mix eggs, salsa and cilantro in a bowl.
• Melt butter or oil in nonstick skillet, cook eggs stirring gently until scrambled but still soft.

FINAL ASSEMBLY

• Preheat broiler.
• Spoon generous amount of enchilada sauce over each corn tortilla.
• Top with warm refried beans and sprinkle with cheese.
• Top with scrambled eggs. Place under broiler for 1-2 minutes until cheese is melted.
• Drizzle with remaining enchilada sauce, sprinkle with cilantro and serve immediately.

Notes

*Substitute with any store bought or homemade tortilla or wrap.

For more of a brunch or lunch, serve with Mexican-style rice and avocado slices or salad.