Vegan Huevos Rancheros

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.

4.86 from 7 votes

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 327kcal

Author: Sarah McMinn

Ingredients

Tofu Rancheros

1 batch easy vegan scrambled eggs
1 tablespoon oil
4 small corn tortillas
8 ounces salsa rancheros, or salsa of choice
½ 15-ounce can refried black beans

Toppings

½ cup pico de gallo, homemade or storebought
½ small avocado
½ fresh lime
a few sprigs of cilantro
hot sauce

US Customary - Metric

Instructions

Make the scrambled "eggs" and set aside.
In a small saucepan, 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.

Notes

Serving and Storing - Serve this recipe immediately while the tortillas are crisp and the beans and salsa are still warm. Serve as part of a hearty breakfast or brunch alongside a Bloody Mary. Store the components for these rancheros separately. Tofu eggs and black beans can be stored in the refrigerator for up to 3 days. The salsa can be stored for up to 7 days. When ready to eat, gently reheat the tortillas, assemble, and serve.

Nutrition