These smoky, savory huevos a la Mexicana are made with vegan eggs for a plant-based twist that doesn't skimp on flavor! The "eggs" are scrambled with tomatoes, onions, and jalapenos for plenty of flavor and a bright heat, then served with creamy refried black beans for an extra dose of fiber and protein to keep you going. And trust me, you will not believe how well JUST Egg mimics the real deal. Serve with warm corn tortillas, avocado and fresh cilantro for a vibrant, hearty breakfast that will fuel you for hours!
This recipe was made through an Instagram sponsorship with JUST egg. Like always, I never recommend a product I have not tested myself and enjoyed.
Eggs were one of the only things I truly missed when I first went vegan. They are so versatile and make such quick easy meals.
Once I made the decision to give them up, I realized that the vegan egg subs on the market these days are really good!
This dish has a similar enough taste and texture to eggs that it's really delicious but feels so much better morally than supporting the egg industry. Plus, nowadays, egg subs are often cheaper than real eggs!
I am definitely not sad about my breakup with eggs, especially when I have high-quality egg substitutes that look, taste, and feel like the real thing!
What are Huevos a la Mexicana?
Huevos a la Mexicana essentially translates to "Mexican-style eggs," and they're one of the most popular traditional Mexican breakfasts.
Obviously, this version is not traditional since it's vegan, but the flavors are very close to the original.
To make it, "eggs" are cooked and scrambled with fresh tomatoes, onion, and jalapeño peppers, which add the colors of the Mexican flag. You really get that salsa flavor and a nice heat that really wakes you up in the morning.
If you've had Huevos Rancheros, the flavor profile is similar, although the cooking method is totally different.
Once cooked, the egg mixture can be eaten on its own, served with corn tortillas and frijoles refritos (refried beans), served in breakfast tacos, wrapped in warm tortillas for breakfast burritos, and more.
Honestly, it's so satisfying, I often find myself wanting to eat it for lunch or dinner, too. There are no rules. You can eat it any time of day!
Why you’ll love this Huevos a La Mexicana Recipe
- Looks and feels like a traditional egg dish, perfect for vegans who miss eating eggs for breakfast
- Ready in just 30 minutes, including making the refried beans!
- Contains lots of veggies, plant-based protein, and fiber to stick with you
- Such a fresh, savory flavor from all the veggies
- Substantial and filling meal to start the day
Ingredients for Vegan Mexican Eggs
This recipe relies on mostly fresh ingredients including lots of veggies and herbs. Since the veggies will be cooked, they don't need to be in perfect shape. This is a great way to use up produce that might not be in tip-top shape for salads but that is still delicious and full of flavor.
- JUST Egg or other vegan liquid egg - I'm partial to JUST egg products since they're made from mung beans, which are actually nutritionally closer to real eggs than many alternatives. They also look (and cook) just like scrambled eggs and taste great, too.
- Veggies - For that red, white, and green color scheme, add diced yellow or white onion, jalapeno, Roma tomatoes. For a spicier option, use a serrano chile instead of jalapeno.
- Black beans - These will be refried with the seasonings to make the meal even more substantial and filling.
- Chopped cilantro
- Seasonings - Season the refried beans with onion powder, garlic powder, and salt.
- Olive oil - I like to fry the veggies with olive oil since it can handle cooking at higher heat.
- Vegan butter - Before cooking the egg substitute, melt some vegan butter into the pan. The buttery flavor will make the "eggs" taste more like traditional scrambled eggs.
- Avocado - Add sliced avocado as a cooling, creamy garnish.
- Corn tortillas - Be sure to warm the tortillas first to make sure they are tender and pliable.
How to Make Vegan Mexican-Style Eggs
There are just a couple of steps here. Basically, we're going to prep the beans first to give them time to soak up the seasonings. Then, we'll fry the veggies, add the tomato, then scramble the vegan eggs. The whole process is very simple and comes together surprisingly fast.
- In a skillet over medium heat, add the two cans of beans with salt, garlic powder and onion powder. Cook until boiling then mash with a potato masher until the beans are smooth and creamy. Set aside until serving.
- In a large non-stick skillet over medium heat, add oil then fry the onion, and jalapeño for 10 minutes until softened and fragrant.
- Add the tomato and a pinch of salt, then fry for 5 more minutes until the tomatoes have released their juices.
- Add the vegan butter and then when melted, add the vegan egg
- When the “eggs" begin to bubble and solidify around the edges, push the cooked parts toward the center and continue to do so until all is cooked and it looks like real scrambled eggs.
- Serve with refried beans, corn tortillas and garnish with cilantro and avocado for the best breakfast you ever had.
- Wrap leftovers tightly after cooling and reheat in the microwave and enjoy for 3-4 days.
Tips for Making the Best Mexican-Style Vegan Eggs
- Cook the egg substitute properly. Using a liquid egg substitute requires a little know-how. I recommend letting the mixture bubble and begin to firm up on the edges, then move them towards the middle. This is similar to make regular scrambled eggs and will give you that scrambled look.
- Garnish. I usually like to enjoy these Huevos a la Mexicana with avocado and cilantro. Feel free to add some vegan queso fresco or shredded cheddar, minced green onion, hot sauce, or extra salsa on top.
- Work at the right temperature. It's worth it to take the time to let your skillet get nice and hot. This will help release the flavors from the jalapeno and onion and make the rest of the process easier. You may have issues if you try to cook the egg substitute at too low of a temperature.
FAQs
This is actually a great recipe to vegan-ify because you only need a couple of swaps: vegan eggs and vegan butter. Of course, you don't want to use chia eggs or anything like that because they only work for baking. I recommend using a liquid egg substitute, like JUST egg or another brand. It's that simple!
Absolutely! This is a great recipe to add whatever garden fresh veggies you have on hand, like zucchini, yellow squash, mushrooms, and more. You just might want to change the name...
Canned refried beans can definitely work in a pinch. They won't have quite the same texture or flavor, but they're a simple swap that will make the entire meal come together even faster.
Other Delicious Vegan Breakfast Recipes
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Vegan Huevos a la Mexicana
Ingredients
- 1 bottle JUST egg or other vegan liquid egg
- 1 yellow onion diced
- 1 jalapeno seeded and diced
- 2 roma tomatoes chopped
- 2 cans black beans
- 4 tbsp chopped cilantro
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp vegan butter
- 1 avocado sliced
- 8 corn tortillas
Instructions
- In a skillet over medium heat add the two cans of beans with salt, garlic powder and onion powder.
- Cook until boiling then mash with a potato masher until the beans are smooth and creamy. Set aside until serving.
- In a large non-stick skillet over medium heat, add oil then fry the onion, and jalapeño for 10 minutes until softened and fragrant.
- Add the tomato and a pinch of salt, then fry for 5 more minutes until the tomatoes have released their juices.
- Add the vegan butter and then when melted, add the vegan egg.
- When the “eggs’ begin to bubble and solidify around the edges, push the cooked parts toward the center and continue to do so until all is cooked and it looks like real scrambled eggs.
- Serve with refried beans, corn tortillas and garnish with cilantro and avocado for the best breakfast you ever had.
- Wrap leftovers tightly after cooling and reheat in the microwave and enjoy for 3-4 days.