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Gluten free Huevos Rancheros; a soft corn tortillas topped with enchilada sauce, scrambled eggs, cheese and a sprinkling of cilantro.

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
Cook Time: 5 minutes
Total Time: 35 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

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.