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
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
Servings | servings |
- 8 Corn tortillas
- 1 15 oz. can black beans
- 1 large avocado halved and cut into slices
- 1 block firm organic tofu drained
- ½ large yellow onion diced
- ½ large red pepper seeded and diced
- ½ tsp tumeric
- sea salt and pepper to taste
- 12 Tomatillos
- 1 medium yellow onion cut in half
- 1 ½ medium Jalapeño seeds removed and cut in half.
- 3 cloves garlic
- 1 ½ Tbl Fresh oregano
- ¾ tsp sea salt or to taste
- ⅓ cup water
- 1 small Bunch cilantro
Ingredients
Tofu Scramble
Tomatillo Salsa
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- Remove the papery skins from the tomatillos, rinse thoroughly to remove the sticky coating and cut in half. Oven grill the tomatillos, onion and jalapeño by placing them cut side down on a baking sheet sprayed with a little cooking oil and then 4″ under a hot broiler.
- Broil until they are slightly charred, about 5 minutes. Cool slightly before transferring to the blender or food processor. Do not overcook them so that the salsa is still “fresh.”
- Add the garlic, cilantro, fresh oregano, water and salt & pepper to the blender and blend a few seconds. Continue to blend until the ingredients are still chunky and not over processed.
- Put the onion and red pepper in a frying pan with a little water or veggie stock. Salt and pepper to taste and sauté until they are starting to get soft.
- Crumble the tofu and add to the pan along with the turmeric for color. Stir to combine and continue to cook until most of the water is evaporated and the ingredients are cooked through.
- Heat the beans in a saucepan or microwave.
- Warm the tortillas, wrapped in a moist paper towel, in the microwave or wrapped in foil in the oven for a few minutes.
- Put 2 tortillas, slightly overlapping, on each plate.
- Top with black beans, then a large spoonful of the tomatillo salsa, tofu scramble, a little more salsa and finish with avocado slices.
- Serve with hot sauce.
Hi , these ingredients would be even better if the had how many calories per serving?
I have nutritional information on most of the recipes. Must have missed this one, but should have it on there soon. Sorry about that.