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holland and barrett vegan mexican huevos rancheros

Vegan Huevos Rancheros

01 Mar 2023 • 7 min read

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

Vegan
Easy
Serves 4
Prep time: 15mins
Cook time: 15mins
Total time: 30mins
Nutrition: per serving

Calories

440kcal

Protein

8g

Total fat

28g

Saturates

12g

Carbs

39g

Sugar

30g

Ingredients

  • 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 *

  • ½ tsp ground cumin *

  • ¼ tsp turmeric *

  • 8 corn wraps

  • 1 avocado, finely sliced

  • 2 red chillies, finely sliced

  • *Available at Holland & Barrett

Method

1

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.

2

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.

3

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.

4

Sprinkle the nutritional yeast, paprika, cumin, turmeric and a little seasoning over the tofu. Stir well. Fry for 1-2 minutes to cook through.

5

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.

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