Low Sodium Huevos Rancheros Recipe (Mexican Eggs and Beans)
This low sodium huevos rancheros recipe is a delicious hearty Mexican-style breakfast with crispy tortillas, refried beans, perfectly cooked eggs, and salt-free toppings! It can be made in less than 30 minutes and makes a fantastic weekend breakfast or brunch.
Our low sodium egg recipe takes all the flavor of classic huevos rancheros and substitutes in some better ingredients that have no added salt! They are crunchy, fresh, yolky, and SO good! See our step-by-step photos below and make these today!
Want more low sodium egg recipes? Try our salt free scrambled eggs, low sodium French toast, and our favorite low sodium baked egg bites.
Huevos rancheros are one of my all-time favorite breakfasts! I’ve loved them since I lived in California and would get them at diners all the time. Huevos rancheros translates to rancher’s eggs which are a traditional-Mexican style country breakfast of eggs, tortillas, and salsa.
This breakfast cooks up super quick, especially if you already have some low sodium refried beans on hand! Start by frying a low sodium corn tortilla in a skillet, topping it with beans and salsa, and adding a lightly fried egg on top. If you haven’t tried huevos rancheros yet, you have got to give them a go!
Notes from Our Low So Kitchen
- These low sodium huevos rancheros have all the flavor of the classic, but with less sodium and no added salt!
- They are hearty, filling, and delicious!
- A wonderful combination of textures: crunchy tortillas, creamy beans, fresh veggies, and a yolky egg.
- It’s versatile – add your favorite toppings or favorite salsa/hot sauce!
- Cooks of any skill level can make this breakfast by following along with our step-by-step photos below!
Ingredients You’ll Need
Be sure to visit the recipe card below to see the full ingredient amounts and directions!
The base of this recipe is eggs! Eggs naturally have ~60 to 70mg sodium per serving, depending on the size of the egg, making them a good low sodium breakfast option.
We fry up the eggs and corn tortillas in a little vegetable oil to get them super crisp. Corn tortillas are a great lower sodium option, as flour tortillas can have a lot of added salt. Most corn tortillas at my local stores have between 5 and 30mg sodium each.
I also like adding refried beans to my huevos rancheros. You can follow our low sodium refried beans recipe, or mash up your own no-salt pinto beans with some spices (see our full recipe card below).
And finally: the toppings! I add fresh low sodium salsa to mine, along with some green onion, cilantro, and fresh lime juice – the lime adds a wonderful flavor!
Additions and Substitutions
If you don’t want to make your own refried beans, you can look for a salt-free option or just use whole pinto beans (or mash them with a fork). Or if you don’t love beans then you can skip them altogether.
Cook the eggs any way you prefer. I like traditional sunny side up with mine, but you can do overeasy, soft boiled, or even scrambled.
Feel free to add extra veggies, like our low sodium fajita vegetables to each tortilla!
If you like a bit of spice, our low sodium hot sauce recipe is a great way to add a bit of heat!
Step-By-Step Photos & Directions
Step 1: Start by preparing the refried beans. In a skillet, heat 1 tablespoon of vegetable oil until hot. Add the drained pinto beans and fry the beans for 3-4 minutes until the beans begin to soften. Then add in onion powder, dark chili powder, cumin, and 1/3 of the broth. Once the beans get hot, mash them with a fork until they are thick and creamy. You can add in more broth if the beans are too thick. Remove the beans from the pan, and clean the skillet.
Step 2: Return the clean skillet to the stovetop, heat the vegetable oil or corn oil over medium heat. Place a few sheets of paper towels on a plate, and set aside. Once the oil is hot, place the corn tortillas in the oil.
Step 3: Lightly fry the tortillas until golden brown, 1-2 minutes per side. You may need to fry in a few batches depending on the size of your skillet.
Step 4: Once the tortillas are fried, place them on the paper towel on the plate.
Step 5: In the same pan with the hot oil, crack in the eggs right into the skillet. For sunny side up eggs, cook for 5-6 minutes. If you want them over-easy, flip the eggs and cook on the other side for 2 minutes more.
Step 6: Take a fried tortilla, and spread 1/4 cup refried beans over the surface.
Step 7: Top the beans with one fried egg. Add 1 tablespoon of salsa to the top, and squeeze one fresh lime wedge over each tortilla.
Step 8: You can add optional toppings like diced jalapeño, chopped red onion, or fresh cilantro or herbs. Enjoy hot!
Recipe FAQs
Corn tortillas are usually much lower in sodium than flour tortillas, which make them a great choice for these huevos rancheros.
I love making our 5-minute pico de gallo salsa in a food processor, but if you find a variety of store-bought salsa that fits in with your dietary needs then you can absolutely use it instead.
Store leftovers in an airtight container for up to 2 days. It’s best to store the refried beans and tortillas separately, and make the eggs fresh when you want them.
Expert Tips
- The fresh lime juice at the end really adds a wonderful flavor! It gives a brightness and acidity that ties the recipe together.
- You can skip the beans, or use a different kind of unsalted bean: black beans or kidney beans are both great options.
- If making this recipe ahead of time, make the refried beans first. Frying the tortillas and eggs are best right before serving.
More Easy Low Sodium Mexican Recipes
- Low Sodium Veggie Quesadillas
- Low Sodium Mexican Street Corn (Elote) Recipe
- Low Sodium Taco Salad Recipe
- Low Sodium Fish Tacos Recipe
- Low Sodium Chicken Tinga Tacos Recipe
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Huevos Rancheros
Equipment
- Large Skillet
- Pan
Ingredients
- 2 tablespoons vegetable oil or corn oil
- 4 corn tortillas
- 1 cup low sodium refried beans see recipe below
- 4 eggs
- ½ cup low sodium salsa
- 1 lime cut into wedges
- Optional Toppings: Diced tomatoes chopped jalapeno peppers, red onion, cilantro, avocado, etc.
For the Refried Beans
- 1 tablespoon vegetable oil
- 1 14- ounce can no-salt-added pinto beans
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1/3-1/2 cup no-salt chicken broth or water
Instructions
- Start by preparing the refried beans. In a skillet, heat 1 tablespoon of vegetable oil until hot. Add the drained pinto beans and fry the beans for 3-4 minutes until the beans begin to soften. Then add in onion powder, dark chili powder, cumin, and 1/3 of the broth. Once the beans get hot, mash them with a fork until they are thick and creamy. You can add in more broth if the beans are too thick. Remove the beans from the pan, and clean the skillet.
- Return the clean skillet to the stovetop, heat the vegetable oil or corn oil over medium heat. Place a few sheets of paper towels on a plate, and set aside.
- Once the oil is hot, place the corn tortillas in the oil and lightly fry until golden brown, 1-2 minutes per side. You may need to fry in a few batches depending on the size of your skillet.
- Once the tortillas are fried, place them on the paper towel on the plate.
- In the same pan with the hot oil, crack in the eggs right into the skillet. For sunny side up eggs, cook for 5-6 minutes. If you want them over-easy, flip the eggs and cook on the other side for 2 minutes more.
- Take a fried tortilla, and spread 1/4 cup refried beans over the surface.
- Top the beans with one fried egg. Add 1 tablespoon of salsa to the top, and squeeze one fresh lime wedge over each tortilla.
- You can add optional toppings like diced jalapeño, chopped red onion, or fresh cilantro or herbs. Enjoy hot!
Notes
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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