Happy Monday, friends!
I’m super pumped about this week. For one thing, spring officially starts TOMORROW and I could not be more happy. For the last several weeks I’ve had major spring fever and CANNOT wait for the sunny days ahead. Secondly, it’s my birthday week! And, truth be told, I like getting older. Life has continued to become fuller and richer with each year and I have many great feelings about the new one I’m embarking on. Lastly, I’m headed out of town on Wednesday to drive down the coast for a 5 day road trip that will take me to the California redwoods.
What better way to celebrate the beginning of spring and my birthday than with a slow trip down highway 101?
In celebration of spring (and because I need a break) I’ve decided to take the rest of the week off. Not only will I be pressing the pause on new recipes for the blog, I’m unplugging from the internet (as best as I can) to be more present and intentional with the week ahead of me.
But before I go, I have one more recipe to share with you!
Vegan Huevos Rancheros, my friends!
Huevos Rancheros is a traditional Mexican breakfast; a combination of fried eggs (heuvos), rancheros salsa, refried beans, and cheese served over lightly fried corn tortillas. It’s a hearty, savory breakfast filled with fresh flavors and tons of protein AND, for that reason, happens to be one of my favorite weekend breakfasts.
For these vegan huevos rancheros I use a batch of these easy vegan scrambled eggs in lieu of fried eggs. While it changes the texture of traditional huevos rancheros, the scrambled tofu is a nice contrast to the refried beans and rancheros salsa. To lighten up this dish, I made a fresh pico de gallo and topped the huevos ranchers with fresh herbs and lime juice. To finish it off, I added a few slices of avocado to provide a creaminess that the cheese would otherwise offer.
How good does that look?
The best part?
This recipe is so easy and straight-forward. It can be made in just about 30 minutes with minimal mess. So, if you’re looking for a wholesome and hearty breakfast to get your week started off right, look no further. Give these vegan Huevos Rancheros a try. And if you do, share your photos on Instagram and tag @mydarlingvegan so I can see what you came up with.
Enjoy your first week of Spring. I will see you when I get back!
Start your day off right with these Vegan Huevos Rancheros . Made with scrambled tofu, refried beans, and spicy rancheros sauce for a hearty and healthy breakfast.
If using homemade pico de gallo, make that first according to these instructions and refrigerate until ready to use.
Make the scrambled "eggs" and set aside.
In a small sauce pan, heat the salsa ranchero over medium heat. Bring to a simmer and let simmer for 15 minutes, until the salsa has reduced and thickened.
Heat black beans over medium-low heat in a small pan until they are warmed all the way through.
While salsa is simmering and black beans are warming, heat the oil in a large skillet. Add corn tortillas and pan-fry on each side for about 2 minutes, until golden brown and crispy.
To assemble, place 2 corn tortillas on each plate. Top with refried beans, scrambled eggs, salsa rancheros, and pico de gallo. Add remaining toppings of choice and serve immediately.