Huevos Rancheros Quesadillas Recipe | Vegetarian Times Skip to main content

Huevos Rancheros Quesadillas

Slide fried eggs between tortillas slathered with refried beans, and you get this fun twist on a Mexican favorite that you can eat with your hands. Serve with your favorite prepared salsa.



Ingredient Line: 
6 Tbs. canned refried pinto beans, divided
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4 6-inch flour tortillas
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5 tsp. vegetable oil, divided
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¼ cup diced onion
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¼ cup chopped jalapeño chiles
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4 eggs, divided
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1 cup shredded Monterey Jack cheese, divided


  1. Spread 3 Tbs. refried beans on each of 2 tortillas; leave ¼-inch border.
  2. Heat 1 tsp. oil in small nonstick skillet over medium heat. Add onion and jalapeño, and sauté 2 to 3 minutes, or until softened. Transfer to bowl, and set aside. 
  3. Heat 2 tsp. oil in same skillet over medium-low heat. Add two eggs, cover, and cook 1 ½ to 2 minutes, or until egg whites begin to set up. Flip eggs and cook to desired doneness. Season with salt and pepper, if desired, and set aside. Repeat with remaining 2 tsp. oil and 2 eggs. 
  4. Coat large nonstick skillet with cooking spray, and set 1 bean-covered tortilla in skillet, bean-side up. Sprinkle with half of onion mixture, then slide 2 cooked eggs onto tortilla in skillet. Top with ½ cup cheese and 1 plain tortilla. Cook quesadilla 3 to 5 minutes, or until browned on both sides, turning once. Repeat with remaining ingredients. Halve or quarter quesadillas before serving.

Nutrition Information: 

Unit (Serving Size): 
serves 4
17 g
Total Fat: 
22 g
Saturated Fat: 
8 g
22 g
211 mg
629 mg
2 g
2 g
Per 1/2 quesdilla