Huevos Rancheros is a traditional breakfast dish from the farms in rural Mexico. The dish has transformed from its humble beginnings to be a trendy, upscale dish served at some high-end establishments as well as some of those famed hole-in-the-wall restaurants that you are a little scared to enter. Not only can you find it for breakfast, but Huevos Rancheros is served all day!
I discovered the dish in Las Vegas during my first try at being vegetarian. Oh my God! I fell in love with the combination of beans, eggs, and tortillas bathed in the rich red chili sauce! It really became my go-to dish at most Mexican restaurants.
Wanting to replicate the dish as vegan-compliant was nearly impossible…that was until I found JUST Egg. This plant-based egg substitute cooks and tastes just like the real thing, but without the cholesterol. Our local grocery stores carry it right in the case next to the eggs. Granted, traditional Huevos Rancheros typically has a sunny-side up fried egg, but I think you will find this adaptation to be more than suitable!
The actual meal is pretty simple to prepare. With the core of the dish consisting of corn tortillas, refried beans, eggs, avocado, and a red chili sauce, the beauty is in its simplicity. All components are readily available at your local grocery store and if your local store doesn’t carry JUST egg substitute, you can order it here through on Amazon.
A couple words of advice. First, make sure your refried beans are vegan. This is where it becomes important to read labels. Second, I like to kick-up the refried beans by adding some fire roasted diced green chilis. I find it really adds to the flavor and it helps thin out the refried beans from being too thick. Lastly, try my Easy Authentic Homemade Enchilada Sauce (you can find the recipe here https://easysmartvegan.com/?p=94) as the red chili sauce. It truly rounded out the dish nicely!
Enjoy!
Incredibly easy, incredibly satisfying vegan take on a classic rural Mexican farm meal! Combine the vegan refried beans and fire roasted diced green chilis in a medium saucepan, cover, and heat on medium-low, stirring occasionally. In a small saucepan, heat the red chili sauce on low heat. Do not allow it to boil. In a non-stick frying pan (lightly sprayed with cooking spray), prepare the JUST egg substitute according to the package. **Note** I like the egg similar to an omelette, thin and folded over. Each serving was prepared separately. Making as scrambled works just as well. On a griddle or frying pan using medium-high heat, warm the tortillas. Flip each tortilla when there is some browning occurring. Cut the cherry tomatoes in quarters. Thinly slice the red onion. Combine the cherry tomatoes and red onion in a bowl, mixing with the lime juice and a dash of salt and pepper. Slice the avocado. Plating is up to you, but I serve the dish with the refried beans in the center, surrounded by the other ingredients. The red chili sauce is spooned over 1/2 of the refried beans, spilling over the tortillas and JUST egg substitute. Add the diced jalapenos and chopped cilantro over the entire dish. In place of the corn tortillas, you can substitute oven-baked (not fried) tostadas. When preparing with the tostadas, I like to serve them stacked. Placing one tostada on the plate, spoon a generous portion of the refried beans on the tostada and spread. Use a tablespoon or so of the red chili sauce or salsa and put it over the refried beans. Stack another tostada on the refried beans. On top of the second tostada, add a thin layer of refried beans. Add the JUST substitute egg on top of the refried beans. Cover the entire stack with red chili sauce and then top with the avocado, tomatoes and red onion, and the jalapeno and cilantro. Super Easy Totally Vegan Huevos Rancheros
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