For a winning combo, pair this gluten free huevos rancheros recipe with Rice Flour Tortillas. Make the dough for the tortillas and wrap it to keep it moist while preparing the Huevos Rancheros. Cook the tortillas last (they cook quickly) and top with this filling.
For Egg-Free Huevos Rancheros Filling, omit 4 eggs. Combine 8 tablespoons Follow Your Heart VeganEgg with 2 cups ice-cold water. Lightly oil a nonstick frying pan and heat over medium heat. When the oil is hot, pour mixture into the pan and cook until firm on one side; flip and cook the other side (like an omelet) until firm. Divide into 4 servings. Use to replace the eggs in step 5.
TIP: For a neat “egg-like” appearance, divide the mixture into 4 servings and cook one at a time.
Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).Yields 4 servings
- Rice Flour Tortillas dough
- ½ cup prepared gluten-free refried beans, warmed in microwave
- 2 tablespoons chopped green onion, more for garnish
- 4 slices turkey bacon, cooked and chopped
- 2 tablespoons Parmesan cheese of choice
- 1 teaspoon dried oregano
- 4 large eggs
- 1 tablespoon olive oil
- ½ cup shredded cheddar cheese of choice
- ½ cup prepared red salsa
- Chopped avocado, for garnish
1Prepare dough for Rice Flour Tortillas. Cover dough to keep it moist and set aside.
2In a medium bowl, mix warm refried beans with green onion, turkey bacon, Parmesan cheese and oregano. Set aside.
3Heat 1 tablespoon oil in a heavy skillet. Crack eggs into skillet and cook until edges are brown. Cover and cook 2 to 3 minutes until yolks are set.
4Cook Rice Flour Tortillas according to recipe instructions.
5Spread 2 tablespoons bean mixture over the surface of each warm tortilla. Top each with a fried egg, then shredded cheese, 1 to 2 tablespoons salsa, green onion and avocado.