Vegan Huevos Rancheros

Vegan Huevos Rancheros is a vibrant, plant-based twist on the classic Mexican breakfast. This dish features a hearty chickpea scramble topped with zesty ranchero sauce, served on warm corn tortillas for a satisfying brunch experience.

Ingredients

• Chickpeas - 1 cup, cooked
• Nutritional yeast - 2 tablespoons
• Turmeric - 1/2 teaspoon
• Cumin - 1/2 teaspoon
• Smoked paprika - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Red bell pepper - 1/2, diced
• Spinach - 1 cup, fresh
• Corn tortillas - 4 small
• Tomatoes - 2 medium, diced
• Onion - 1/2, diced
• Cilantro - 1/4 cup, chopped
• Lime - 1, juiced
• Salt - to taste
• Black pepper - to taste

Steps

1. In a medium skillet, heat olive oil over medium heat. Add minced garlic and diced onion, sautéing until softened, about 3-4 minutes.
2. Add diced red bell pepper and cook for another 3 minutes until tender.
3. Stir in the chickpeas, nutritional yeast, turmeric, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, mashing the chickpeas slightly for a scrambled texture.
4. Add fresh spinach and cook until wilted, about 2 minutes. Remove from heat and squeeze lime juice over the mixture.
5. In another skillet, warm the corn tortillas over medium heat for about 1 minute on each side until pliable.
6. To serve, place 2 tortillas on each plate and spoon the chickpea scramble on top. Spoon the diced tomatoes and chopped cilantro over the scramble. Enjoy!

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 52 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• High in fiber, promoting digestive health.

Tags