Vegan Huevos Rancheros Casserole
Here’s my healthy take on eating savory, dinner-inspired dishes for breakfast loaded with protein, Vegan Huevos Rancheros Casserole.
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Huevos-Rancheros-Casserole
Vegan Huevos Rancheros Casserole
Here’s my healthy take on eating savory, dinner-inspired dishes for breakfast loaded with protein, Vegan Huevos Rancheros Casserole.
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Huevos-Rancheros-Casserole
Ingredients
  • 1 package corn tortillas (8 count)
  • 2 15 oz. cans black beans (no salt ) drained, rinsed and mashed slightly with a fork (Eden Brand) (or 3 cups homemade )
  • 1 Jalapeño seeded and sliced thinly (optional)
  • 2 large avocados halved and cut into slices
  • 1/2 6 oz can low salt black olives drained and sliced
Easy Ranchero Sauce
  • ½ large yellow onion diced
  • 1 clove garlic diced
  • 1 Jalapeño seeded and diced (optional)
  • 1 tsp Ancho chili powder
  • 1 14.5 oz can organic tomatoes (no salt added, Muir Glen Brand)
  • 1 14.5 oz can fire roasted tomatoes (no salt added, Muir Glen Brand)
  • 2 cups low sodium vegetable broth (Trader Joe’s Brand) (or 2 cups homemade)
  • 1/4 cup cilantro chopped
Tofu Scramble
  • 1 12-14 oz block firm organic tofu drained
  • 1/3 cup onion diced
  • 1/3 tsp ground tumeric
  • sea salt and pepper to taste
Instructions
Tofu Scramble
  1. Heat oven to 350°F
  2. In a medium sized pan, saute the chopped onions in a little water until translucent and mostly cooked.
  3. 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.
Easy Ranchero Sauce
  1. In a large skillet over medium high heat, saute diced onion and pepper in a little water. Let the water evaporate and the veggies brown a little. Season with salt and pepper.
  2. Add the remaining sauce ingredients, lower temperature and continue to simmer uncovered until reduced a thicken slightly, about 30 minutes.
  3. Once the sauce has thickened slightly, remove from the heat and let it cool a bit. Be careful when blending a hot sauce because it can splatter if too hot, but at this point, blend the sauce ingredients until smooth. A food processor should work, as well.
Assembly
  1. Spoon a small amount of ranchero sauce on the bottom of your baking dish and spread around with the back of a spoon. Top with a layer of tortillas, breaking up to fill the pan and top with a little more sauce.
  2. Place 1/2 of the black beans on top of the tortillas.
  3. Top with 1/2 of the tofu scramble, ranchero sauce, then another layer of tortillas.
  4. Top tortillas with more ranchero sauce, beans, scramble, sauce and a final layer of tortillas. Top with sauce to cover the tortillas so that don’t get overly crisp in the oven.
  5. Cover with foil and bake in the oven for 30 minutes. Uncover and check for liquid in the pan. If there is quite a bit, put back into the oven for about 5 minutes.
  6. Serve topped with sliced olives, green onions. optional jalapenos, and sliced avocado.
Nutrition Facts
Vegan Huevos Rancheros Casserole
Amount Per Serving
Calories 416 Calories from Fat 139
% Daily Value*
Total Fat 15.4g 24%
Saturated Fat 2.5g 13%
Cholesterol 0mg 0%
Sodium 801mg 33%
Total Carbohydrates 57g 19%
Dietary Fiber 16.7g 67%
Sugars 11g
Protein 16.5g 33%
Vitamin A 9%
Vitamin C 52%
Calcium 37%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was printed from plantbasedcooking.com