A must-have vegan breakfast!
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I’m so happy I made these! This is another meal inspired by my time living in Jordan, oddly. I had two amazing roommates from Mexico and they taught me how to make homemade huevos rancheros, and we had them pretty often. I hope I did them justice, but they taste exactly the same to me as I remember even with vegan ingredients. It’s also pretty low cost and was ready in a flash! Definitely worth a try.
Ingredient details:
- Tostadas – These are pretty easy to find in grocery stories in the international food area. I usually get Guerrero or Ole Crunchy Corn.
- Black beans – I usually get canned, low-sodium black beans.
- Just egg – Honestly the best ingredient for any meal. If you don’t want Just Egg, then you could also try a tofu scramble.
- Roma tomatoes – These are the perfect tomatoes for this since they have lots of flesh and aren’t too juicy. It helps add flavor without making the tostadas or other ingredients soggy.
- Cheese – I used So Delicious cheddar, but any kind of shredded cheese will do.
- Sour cream – I always get Kite Hill sour cream. It’s so good!
- Taco sauce – I used ortega medium hot taco sauce. Any kind of red sauce should be good.
Recipe List
Ingredients:
4 tostadas
15oz black beans
12oz Just Egg
2 Roma tomatoes, diced
Vegan cheese
Ortega taco sauce
Vegan sour cream
Cilantro
1tbsp cumin
1 tsp chili powder
1 tsp paprika
1/2 tsp salt
1 tbsp olive oil
Instructions:
- Cook just egg until fully done. Add a pinch of cumin for added flavor.
- In small pan, heat beans and add spices. Once heated, mash with a fork or potato masher until semi-smooth.
- Add oil to beans and cook on medium heat for 5 minutes.
- Layer each tostada with 1/4 of beans and 1/4 of eggs. Top with cheese, sour cream, diced tomatoes, cilantro, and taco sauce.
- Serve and enjoy!
