Healthy Huveos Rancheros - GF + Vegan option & Healthy! Georgie Eats


Crispy toasted sourdough topped with smokey refried beans, zesty tomato & avocado salsa and a perfectly fried egg. An impressive but super easy breakfast, lunch or dinner that everyone will love! Vegan + GF option & healthy!!

Course Breakfast, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people


For The Refried Beans

  • 1 tsp olive oil
  • 1 clove garlic peeled & finely chopped
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp chipotle chilli / chilli powder
  • One 400 g can black beans drained
  • 50 ml water
  • Pinch sea salt

For The Tomato & Avocado Salsa

  • 1 ripe avocado diced
  • 300 g cherry / plum tomatoes quartered
  • ½ red onion finely diced
  • 15 g (1/2 bunch) coriander roughly chopped
  • 1 tbsp extra virgin olive oil
  • Juice of 1 lime
  • Large pinch sea salt & freshly ground black pepper

To serve

  • 1 tbsp olive oil
  • 4 large eggs
  • 4 slices sourdough bread
  • 15 g (1/2 bunch) coriander
  • Pinch chilli flakes
  • 4 lime wedges


  1. First make the refried beans. Heat the oil in a medium saucepan and add the garlic to fry until softened. Add the spices into the pan and fry for an extra minute or two until they release their fragrance. Then add the beans, water and salt, stir well and bring to a boil. Reduce the heat slightly and continue to cook for 8-10 minutes until most of the water has evaporated. Use a fork to mash the beans into chunky paste. Taste and add more salt if desired.

  2. Meanwhile make the salsa. Combine all the ingredients into a large bowl and stir well. Keep refrigerated until ready to serve.
  3. Heat the oil in a large frying pan. Carefully crack in the eggs and fry until the whites are opaque (you may need two frying pans here, or you could work in batches). While the eggs are frying, pop the bread in the toaster until golden brown.

  4. To assemble, divide the toast between the plates and spread over a few spoonfuls of refried beans. Add the egg to one side of the toast and the salsa to the other. Garnish with the remaining coriander, chilli flakes, lime wedge and serve immediately. 

Recipe Notes

If you are short on time, both the salsa and refried beans can be made up to two days in advance and stored in the fridge. When ready to serve reheat the beans slowly over the stove top or in the microwave.

Gluten-Free: Use GF corn tortillas or another GF bread of your choice.

Vegan: Omit the egg and replace with a little vegan feta or just have it on its own. Both options are delicious!

A few ingredient notes: