Vegan Huevos a la Mexicana
These smoky, savory, and irresistibly satisfying 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 heat, then served with creamy refried black beans for an extra dose of fiber and protein to keep you going. Serve with warm corn tortillas, avocado and fresh cilantro for a vibrant, hearty breakfast that will fuel you for hours!
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.
Nutrition
Calories: 416kcalCarbohydrates: 35gProtein: 17gFat: 25gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.01gSodium: 794mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 532IUVitamin C: 16mgCalcium: 61mgIron: 2mg
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