Description
A flavorful and plant-based take on the classic Mexican breakfast dish, Huevos Rancheros. This recipe features crispy corn tortillas topped with warm black beans, perfectly cooked vegan eggs, zesty salsa, and creamy avocado slices. It is a bold, satisfying, and nutritious morning meal that combines authentic flavors with a vegan twist.
Ingredients
Tortillas
- 2 small corn tortillas
Beans
- 1 cup black beans, warmed and seasoned
Egg Substitute
- 2 vegan eggs (such as Just Egg folded or tofu rounds)
Salsa
- ½ cup salsa or ranchero sauce
Toppings
- ¼ avocado, sliced
- Optional: cilantro
- Optional: lime wedges
- Optional: vegan cheese
Instructions
- Crisp the tortillas: Heat a dry skillet over medium heat and cook each corn tortilla for 1 to 2 minutes per side until they are crisp and slightly browned. This adds a pleasant crunch and prevents sogginess when layering the toppings.
- Cook the vegan eggs: Prepare the vegan eggs according to the package instructions if using a product like Just Egg, typically by folding or scrambling in a pan. If using tofu rounds, pan-fry them until golden and cooked through, about 3 to 4 minutes per side.
- Assemble the Huevos Rancheros: On each crispy tortilla, spread the warmed and seasoned black beans evenly. Top the beans with one cooked vegan egg. Spoon the salsa or ranchero sauce over the egg, then add sliced avocado on top for creaminess and freshness.
- Garnish and serve: Add optional garnishes such as fresh cilantro, a squeeze of lime wedges, or vegan cheese if desired. Serve immediately while warm for the best taste experience.
Notes
- Boost the heat by adding jalapeños or your favorite hot sauce to the salsa or as a topping.
- To prepare a larger batch, crisp multiple tortillas on a baking sheet in the oven at 375°F (190°C) for 5–7 minutes instead of frying individually.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Mexican-Inspired
