Vegan Huevos Rancheros | RECIPE

Updated: 3 days ago

I’m totally a savory > sweet kinda person when it comes to breakfast. I’m always especially craving Mexican and Tex-Mex breakfasts like breakfast burritos and vegan-style omelets with salsa and hot sauce. And of course, anything with avocado.

This VEGANIZED traditional Mexican country breakfast consists of a lightly toasted corn tortilla topped with a fried egg (I used Just Egg, a magical vegan egg made from mung beans), refried jalapeño black beans, juicy pico de gallo, cotija or feta cheese (I used vegan feta by Violife) and creamy avocado, of course. Squeeze some lime and/or hot sauce on there and you’ll be in rancheros heaven.

The Just Egg cooks like a regular egg (minus the yolk), has a delicious savory flavor and, consistency wise, is pretty much identical to a real cooked egg. If you don’t have this product where you live, you can skip it and use The Best Tofu Scramble or Tofu Cakes recipe in place of it.

This is the perfect recipe to make for your friends for breakfast/brunch on a sunny weekend day. Or make it for yourself! Either way, you have to make it. You can even meal-prep some of the ingredients to make it easier for yourself during the week!

Let’s get cooking shall we?!

Music: Champagne Coast - Blood Orange


Yields 4 huevos rancheros



  • 1 cup Just Egg (or follow the tofu scramble or tofu cakes recipes link above)

  • 4 soft corn tortillas

  • 1 cup refried beans (I used jalapeño refried black beans)


  • a sprinkle of vegan cheese of your choice (cotija or feta cheese are traditionally used, so I used vegan feta by Violife. You can also melt some shredded vegan cheese instead - see *note below)

  • a few slices of avocado, or guacamole

  • pico de gallo (recipe below)

  • fresh chopped cilantro, scallion, or chives

  • cracked black pepper and sprinkle of salt

  • optional: hot sauce or salsa

  • optional: vegan sour cream

  • optional: squeeze of lime juice

Pico de gallo:

  • 1 1/2 cup chopped tomatoes

  • 1/2 cup finely diced red onion

  • 1 jalapeño, finely chopped (remove seeds)

  • juice of 1 lime

  • salt to taste

  • optional: 1/4 chopped fresh cilantro (I don’t like cilantro so I omitted this)


  1. In a lightly oiled skillet, add tortillas in a single layer. Turn as needed and cook until both sides are warm and slightly browned, but still soft. If they puff up, just make a little hole to let the air out. Set aside and cover to keep them warm.

  2. In a bowl, make the pico de gallo and set aside.

  3. Cook the Just Egg: On medium heat, lightly coat a pan with oil and use about 1/4 cup for each “egg.” Separate the 4 “eggs” and cook each of them through on both sides. Flip them but do not scramble them. You can also make our tofu scramble or tofu cakes recipes instead (linked in the first half of this blog post).

  4. Heat the refried beans.

  5. When everything is ready, spread 1-2 tablespoons of refried beans on each tortilla and add an “egg” to each. Heat them again in the pan if needed.

  6. Serve with the toppings and enjoy!!

*Note: if you use vegan cheese other than feta, melt this on the tortilla once you add the beans and "eggs". If you use vegan feta, add it fresh at the end with the rest of the toppings.

Below is a variation using tofu scramble, vegan shredded cheese, and vegan sour cream:

Lots of love,