Sheet Pan Vegetarian Huevos Rancheros

Huevos Rancheros really are the perfect breakfast food; they are healthy, vegetarian, have lots of vegetables and protein (eggs and refried beans) and are loaded with melted cheese! I discovered and fell in love with the best ones ever at the Highlevel Diner in Edmonton on our last visit. So obviously I attempted to replicate them and I think I did a darn good job!

The only difference is that I made them quicker and easier. You’ll love how these easy, gluten-free Sheet Vegetarian Pan Huevos Rancheros recipe will make your life simpler. You can quickly make 6 servings on one sheet pan using instant rice, canned refried beans and my quick blender tomato sauce- all in 30 minutes ! And they are WW friendly.

However, you'll still want to check out Highlevel Diner the next time you’re in Edmonton. 

Because not only is their Huevos Rancheros recipe delicious, their Cinnamon Buns with Bourbon sauce are also to die for!

The diner is at the south end of the Highlevel Bridge, where you get a fantastic view of Edmonton. It’s really a beautiful walk from the diner (and you can burn off some of that breakfast.) I can't wait to go back this summer! 

🥘 Ingredients

I love this recipe because of how quick and easy it is!

• I made a rancheros tomato sauce out of ingredients (green pepper, onion, garlic, canned tomatoes etc..) that can quickly be tossed in the blender and pureed.
• You don't even need to chop up the veggies for this spicy tomato sauce; just simply throw the chunks in and let the blender do all the work!
• Instant rice and canned refried beans make it really quick.
• And the tortilla's are baked at the same time as the dish so there's no fussing with frying. Easy peasy!

🔪Instructions

• Heat oven to 400 degrees F. Spray a 9X13 baking sheet with non-stick cooking spray.
• Cook instant rice as per package directions and set aside.
• Place the tomatoes, cumin, onion, garlic, cilantro, jalapenos, 2 sprigs of cilantro and green pepper in blender and puree until smooth. Then transfer to a microwave safe dish and cook for 5 minutes in microwave.
• Spray another baking sheet with non- stick cooking spray and add tortillas, spacing evenly (don't worry if they hang over the edge.) Bake ONLY 5 minutes. *If they puff up in spots, pop it with a toothpick and push the air out. But be careful, the steam is HOT! Cool for 2 minutes after baking and flatten.

📖 Variations & Substitutions

• Tomato sauce - Many recipes use a fresh Pico de Gallo type sauce. Although I love that type of fresh salsa, I'm not a big fan of  all the chopping required. These Easy Huevos Rancheros use a simple blender/microwave tomato ranchero sauce to make it easier and faster. But if you prefer that sauce and would like to use it with this recipe then simply replace the tomato sauce with my Pico de gallo.  Beware: it will take you longer! 
• Spicier - you could add hot sauce as a garnish
• Salsa - you could use a store-bought salsa or homemade salsa to garnish
• Vegan - use vegan cheese instead of regular cheddar cheese and a tofu scramble instead of eggs, to make vegan huevos rancheros
• Onion - you could use red onion instead of white onion

Spread refried bean mixture evenly on the bottom of baking sheet

Add cooked rice

Add tomato sauce (after cooking in micorwave)

Then scatter cheese evenly over everything.

Crack 6 sunny side up eggs, spacing evenly

⏲️ Baking time

Bake for 10 minutes or until eggs are to your liking. *If you like the egg yolks harder you’ll have to bake it a little longer.

💭Huevos Rancheros meaning

Huevos rancheros is a rural Mexican dish and a traditional Mexican breakfast that literally means rancher’s eggs in Spanish. In essence, it's a plate of food consisting of eggs, beans, rice, and sometimes papas (potatoes) with tortillas. Avocado/guacamole, and various regional sauces can sometimes be accompaniments as well. And it's considered a Mexican comfort food.  You can read more about Heuvos Rancheros HERE.

🍽Equipment

You need a 9X13 baking sheet (sheet pan) and a blender (affiliate links) for this savory breakfast recipe.

👪 Serving Size

This healthy breakfast recipe makes 6 servings. However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll just need a smaller or additional baking sheets, depending on how many servings you want to make.

🔢WW Points

This recipe is Weight Watchers friendly @ 7 WW points on my plan. You can plug the ingredients into the recipe on the ww app to see how many points it is on your plan.

🌡️Storage

Store these leftover healthy huevos rancheros in an airtight container in the fridge for up to 1 days (the eggs are not good to eat after 2 days). These ingredients don't stand up well to freezing.

And check out these other Mexican vegetarian breakfast recipes:

Mediterranean Breakfast Burritos 

Mexican Sheet Pan Eggs (gluten-free)!

This post is NOT sponsored by the Highlevel Diner (I just really like their food!)

This is not only an ideal breakfast or brunch recipe, this is a great recipe for a weeknight. Really, it's perfect for any time of day! So if you're looking for a quick and delicious Mexican vegetarian breakfast, give these Sheet Pan Vegetarian Heuvos Rancheros a try!

⭐ Reviews

Did you LOVE this Easy Huevos Rancheros recipe? If so, please leave a 5-star rating and comment below!

📋 Sheet Pan Vegetarian Huevos Rancheros Recipe

These Easy Sheet Pan Vegetarian Huevos Rancheros are made with instant rice, canned refried beans and a quick blender tomato sauce for an easy, spicy delicious vegetarian breakfast in 30 minutes! They are also WW friendly.

5 from 7 votes

Print Pin Rate

Course: breakast, brunch

Cuisine: Mexican

Keyword: baked eggs, huevos rancheros, sheet pan

Special Diet: Gluten-free, Vegetarian

Servings: 6 people

Calories: 400kcal

Author: Terri Gilson

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Cook ModePrevent your screen from going dark

Ingredients

Tomato Sauce for Heuvos Rancheros

• ▢ 796 ml -(28 oz) can diced tomatoes, drained * squeeze out as much juice as possible
• ▢ ½ small white onion
• ▢ 1 garlic clove
• ▢ 1.5 tablespoon chopped jalapenos * I used tamed
• ▢ ½ teaspoon cumin
• ▢ ½ -a green pepper
• ▢ 2 sprigs fresh cilantro

Huevos Rancheros

• ▢ 398 ml -can refried beans * about 1.5 cups
• ▢ 6 eggs
• ▢ 2 cups instant brown rice, cooked * I use Minute rice
• ▢ 2 cups grated sharp cheddar cheese
• ▢ 6 - 8 inch gluten-free tortillas

Garnish

• ▢ cilantro
• ▢ sour cream
• ▢ salsa
• ▢ green onions, optional

US Customary - Metric

Instructions

• Heat oven to 400 degrees F. Spray a 9X13 baking sheet with non-stick cooking spray.
• Cook instant rice as per package directions and set aside.
• Place the tomatoes, cumin, onion, garlic, cilantro, jalapenos, 2 sprigs of cilantro and green pepper in blender and puree until smooth. Then transfer to a microwave safe dish and cook for 5 minutes in microwave.
• Spray another baking sheet with non- stick cooking spray and add tortillas, spacing evenly (don't worry if they hang over the edge.)Bake ONLY 5 minutes. *If they puff up in spots, pop it with a toothpick and push the air out. But be careful, the steam is HOT! Cool for 2 minutes after baking and flatten.
• Spread refried beans evenly on the bottom of baking sheet
  
• Add rice.
  
• Add tomato sauce.
  
• Crack 6 eggs, spacing evenly,
  
• Then scatter cheese evenly over everything.
  
• Bake for 10 minutes or until eggs are to your liking. *If you like the egg yolks harder you’ll have to bake it a little longer.
  

Garnish

• Garnish with sour cream, salsa, additional cilantro and green onion or avocado slices , as desired. Then serve with warmed tortilla or crispy corn tortillas (sliced in half) and enjoy!
  

Notes

*See post contents for important recipe information and tips!

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Nutrition Facts

📋 Sheet Pan Vegetarian Huevos Rancheros Recipe

Amount Per Serving (1 sixth)

Calories 400 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Cholesterol 172mg57%

Sodium 1196mg52%

Potassium 366mg10%

Carbohydrates 52g17%

Fiber 8g33%

Sugar 8g9%

Protein 24g48%

Vitamin A 650IU13%

Vitamin C 22mg27%

Calcium 332mg33%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1sixth | Calories: 400kcal (20%) | Carbohydrates: 52g (17%) | Protein: 24g (48%) | Fat: 10g (15%) | Saturated Fat: 4g (25%) | Cholesterol: 172mg (57%) | Sodium: 1196mg (52%) | Potassium: 366mg (10%) | Fiber: 8g (33%) | Sugar: 8g (9%) | Vitamin A: 650IU (13%) | Vitamin C: 22mg (27%) | Calcium: 332mg (33%) | Iron: 5mg (28%)

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🍳More Vegetarian Breakfast Ideas!

• Sheet Pan Pumpkin Pie Pancakes
• Overnight Cinnamon Sticky Buns
• Baileys Irish Cream Overnight French Toast Casserole
• Gingerbread Pudding Pancakes (no molasses) with Cranberry Compote
• Carrot Cake Overnight French Toast Casserole