Serve a Mexican-style huevos rancheros breakfast, with a clever ‘no-egg’ vegan twist. Simple and quick to make, these spicy wraps will kick-start your day
Prep time 15 minutes
Cook time 15 minutes
Nutrients per serving
• 250g cherry tomatoes, quartered
• ½ red onion, finely diced
• 25g coriander, chopped
• 1 tbsp extra virgin olive oil
• 1/4 tsp cumin seeds *
• 400g black beans
• 1 tsp flaxseed oil *
• 300g firm tofu, cut into chunks
• 1 tbsp nutritional yeast *
• 1 tsp hot smoked paprika *
• ½ tsp ground cumin *
• ¼ tsp turmeric *
• 8 corn wraps
• 1 avocado, finely sliced
• 2 red chillies, finely sliced
*Available at Holland & Barrett
First, make the salsa. In a bowl, combine the cherry tomatoes, red onion, chopped coriander, extra virgin olive oil and a little seasoning. Set aside to marinade.
In a small frying pan, dry toast the cumin seeds for 2-3 minutes until fragrant. Add the drained black beans and a little seasoning. Mash the mix with a fork, stir together and fry for a couple of minutes. Take off the heat and set aside.
Make the tofu scramble: in a large frying pan, heat the flaxseed oil and mash the tofu chunks in the pan to resemble scrambled eggs.
Sprinkle the nutritional yeast, paprika, cumin, turmeric and a little seasoning over the tofu. Stir well. Fry for 1-2 minutes to cook through.
Heat the corn wraps in the microwave until slightly softened (about 20 seconds) and then assemble the huevos rancheros by layering the refried black beans, tofu scramble, sliced avocado, salsa and red chilli slices into the corn wraps. Serve immediately.
Recipe created by Natalie Thomson
Nutrition information reviewed by Fiona Hunter
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