Spicy Veggie Huevos Rancheros

Spicy Veggie Huevos Rancheros

Embark on a culinary journey that tantalizes your taste buds with a burst of bold flavors and vibrant colors as we dive into the world of Spicy Veggie Huevos Rancheros. This delectable recipe is not only a feast for the eyes but also a celebration of wholesome ingredients that come together to create a symphony of taste. With a perfect blend of spice, texture, and freshness, this dish serves as a delightful fusion of Mexican-inspired goodness. Whether you’re a seasoned chef or a kitchen novice, our step-by-step guide ensures that you can effortlessly whip up a mouthwatering meal for two. So, grab your apron, heat up that skillet, and let’s embark on a flavorful adventure that promises to elevate your breakfast or brunch experience to new heights.


Serves 2

1 tbsp. olive oil

2 gluten free tortilla wraps (We like Siete)

2 eggs

5.2 oz. black beans, canned, drained

salt & black pepper

juice of ½ lime

½ ripe avocado, peeled & sliced

1 oz. plant based feta cheese, crumbled (optional)

drizzle sriracha sauce

How to Prepare

Add the olive oil to a skillet and place over high heat. Add a tortilla to the skillet and cook for 1-2 minutes on each side until it becomes crispy at the edges. Transfer the tortilla to a plate and repeat the process with the second tortilla.

Crack the eggs into the same skillet and cook the eggs how you like them.

While the eggs are cooking, take the drained black beans and place in a bowl. Season with salt and pepper and add a squeeze of lime juice. Lightly mash the beans with a fork. Spread the mashed black beans equally over the crispy tortillas. Place the cooked eggs on top of the beans.

Top the tortillas with slices of ripe avocado and sprinkle over the crumbled plant based feta cheese. To serve, drizzle some sriracha sauce for a spicy kick, and squeeze over a little more lime juice.

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