Vegan Huevos Rancheros
Ingredients
- Tofu Scramble (or Vegan Fried Eggs)
- 2 - 3 cups Vegan Refried Beans (or Quick Refried Beans)
- 6 - 8 Corn Tortillas
- Oil for frying
Salsa
- 8 Roma Tomatoes (about 2 lbs)
- 1/2 Onion
- 2 Serrano or Jalapeño Peppers
- 5 cloves Garlic (minced)
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
- 1 Tbsp Diced Chipotles in Adobo (optional for heat)
- Water or Veggie Broth (as needed)
Instructions
Salsa Method
- Preheat oven to 425 F.
- Roughly chop the tomatoes, onion and peppers. Serranos can be spicy, so if you prefer no spice, leave them out.
- Lay them out on a baking sheet. Drizzle a bit of neutral oil, and salt and pepper. Toss to coat them thoroughly. Spread them in a single layer.
- Roast the veggies in the oven for 30 minutes. When they are done, let them cool for about 5 minutes.
- Blend the veggies in a blender or food processor until they become a chunky salsa. Add water or broth as needed to thin it out.
- Heat up a little oil in a pan and then fry the minced garlic for 1 minute, careful, not to burn it. Then add in the salsa along with the cumin, oregano and chipotles in adobo (if using). Taste and adjust for final seasoning and keep warm on low.
Assembly
- Heat up a small layer of a neutral oil (like vegetable or canola) in a pan. You just need enough oil to fry up a tortilla.
- Once oil is heated up to 350 F, add in the tortillas (one at a time unless you have a large pan) and fry on both sides until crispy. Let them rest on a wire rack.
- Top each fried tortilla with some refried beans, a vegan fried egg or some tofu scramble, and then the salsa. Add chopped cilantro, or pickled onions on top, whatever else you like and dig in!
Notes
*I have recipes for both Tofu Scramble and Vegan Fried Eggs
** I also have a recipe for Vegan Refried Beans!
Tried this recipe?Let us know how it was!