Vegan Huevos Rancheros

Vegan Huevos Rancheros with Homemade Corn Tortillas, Ranchero Sauce & Seasoned Black Beans

This plant-based take on huevos rancheros starts with soft, homemade corn tortillas layered with seasoned black beans, fluffy Just Egg, and smoky ranchero sauce. Finished with creamy avocado, pickled red onions, fresh cilantro, and lime wedges, it's a colorful and satisfying brunch that's naturally gluten-free and packed with flavor.

Vegan Huevos Rancheros

Serves 4 | Prep Time 25 minutes | Cook Time 35 minutes | Total Time 1 hour

Homemade Corn Tortillas

Ingredients

• 2 cups masa harina

• 1 teaspoon sea salt

• 1½ cups warm water

Instructions

1. In a large bowl, whisk together the masa harina and salt.

2. Gradually add the warm water, stirring until a soft dough forms.

3. Knead the dough for 2–3 minutes until smooth. It should feel like soft play dough—not sticky or crumbly. Add a little more water if needed.

4. Cover with a damp towel and let rest for 20 minutes.

5. Divide the dough into 8 equal portions and roll into balls.

6. Place one ball between two pieces of parchment paper or plastic wrap and press using a tortilla press. Alternatively, flatten with a heavy skillet.

7. Heat a dry cast-iron skillet or griddle over medium-high heat.

8. Cook each tortilla for about 45–60 seconds per side, flipping twice, until lightly browned and puffed in spots.

9. Transfer to a clean kitchen towel and keep covered while you cook the remaining tortillas.

Ranchero Sauce

Ingredients

• 1 tablespoon olive oil

• ½ medium yellow onion, diced

• 3 cloves garlic, minced

• 1 jalapeño, seeded and diced

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• ¼ teaspoon dried oregano

• 1 (14-ounce) can fire-roasted diced tomatoes

• 2 tablespoons tomato paste

• 1 tablespoon adobo paste

• ½ cup vegetable broth

• 1 tablespoon lime juice

• ½ teaspoon sea salt

• Black pepper, to taste

Instructions

1. Heat olive oil in a saucepan over medium heat.

2. Sauté the onion for 5–6 minutes until softened.

3. Add the garlic and jalapeño and cook for 1 minute.

4. Stir in the chili powder, cumin, smoked paprika, and oregano and cook for 30 seconds.

5. Add the tomatoes, tomato paste, adobo, and vegetable broth.

6. Simmer uncovered for 15–20 minutes.

7. Stir in lime juice, salt, and pepper.

8. Blend if desired for a smoother sauce.

Seasoned Black Beans

Ingredients

• 1 tablespoon olive oil

• ½ medium onion, finely diced

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 2 (15-ounce) cans black beans, drained and rinsed

• ½ cup vegetable stock

• ½ teaspoon sea salt

Instructions

1. Heat olive oil in a skillet over medium heat.

2. Add onion and cook for 4–5 minutes until softened.

3. Stir in garlic and cumin and cook for 30 seconds.

4. Add black beans, vegetable stock, and salt.

5. Simmer for 10 minutes, mashing some of the beans with a spoon for a creamy texture.

Vegan Eggs

Ingredients

• 1 bottle (12 ounces) Just Egg

Instructions

1. Heat a nonstick skillet over medium heat.

2. Pour in the Just Egg and cook, stirring occasionally, until fluffy and fully set, about 4–5 minutes.

For Serving

• 1 avocado, sliced

• ½ cup pickled red onions

• Fresh cilantro leaves

• Lime wedges

Assemble the Huevos Rancheros

1. Place two warm homemade corn tortillas on each plate.

2. Spoon a generous layer of seasoned black beans onto the tortillas.

3. Top with the scrambled Just Egg.

4. Spoon the warm ranchero sauce over everything.

5. Garnish with avocado slices, pickled red onions, and fresh cilantro.

6. Serve immediately with lime wedges for squeezing over the top.

The combination of fresh homemade tortillas, smoky ranchero sauce, creamy avocado, and tangy pickled onions creates a vibrant plant-based breakfast that tastes every bit as satisfying as the traditional version.