One of my all-time favorite breakfast meals is Huevos Rancheros and this plant-based version of the dish uses a tofu scramble over black beans. I’ve been on a kick with black beans and if you make them yourself, you’ll have a boatload of ways to make meals from black bean tacos, enchiladas, quesadillas, soup, salad and on and on.
You can use canned black beans, but if prefer, you can use an Instant Pot or pressure cooker for fresh beans to make the cooking faster and easier. Here's my recipe for black beans in the Instant Pot.
As you may know, beans are an amazing food and are part of every longevity diet on the planet, according to Dan Buettner, who wrote, The Blue Zones. The Blue Zones are places where people are the longest-lived, such as in Okinawa, Japan, Sardinia or Loma Linda, CA.
Be sure to check out more black bean inspire meals:
- Baked Corn Casserole with Spinach & Chilies
- Breakfast Burrito with Tofu Scramble
- Potato Gratin with Jalapeno & Tempeh Bacon
- Spinach Tofu Benedict
- Vegan Huevos Rancheros Casserole
Tomatillo salsa is also something that you can keep around for other meals or snacks.You can also use a jarred tomatillo salsa like this one I found at Whole Foods. It has no added oil. or you can make your own from scratch as in the recipe.
Tomatillos look like a small green tomato covered with a thin, papery skin. To use, remove the papery skin and rinse well to get rid of the slightly sticky substance. Use the salsa as a dip with baked corn tortilla chips, as a topping for nachos or over your enchiladas. If you haven’t tried tomatillos, I think you’ll like their slightly tangy, citrusy taste.
I'd love to hear your feedback in the comments below for this Huevos Rancheros Tomatillo Salsa! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking