Vegetarian Huevos Rancheros

Ingredients

• 4 corn tortillas (6″ in diameter; certified gluten-free if necessary)
• 2 cups (300g) cooked kidney beans
• 3 tablespoons chopped green onion (approx. 3 stalks)
• 1 tablespoon butter or oil
• 1/2 cup (120 ml) vegetable broth (certified gluten-free if necessary)
• 1/4 cup chopped large red bell pepper
• 2 pinches baking soda
• 2 teaspoons apple cider vinegar
• 8 ounce package extra firm tofu
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 4 tablespoons canned green chile

Directions

Remove the tofu from the package and press under something heavy to squeeze out some of the extra moisture. Set aside to press while you start the beans.

To make the beans, melt butter in a skillet over medium heat. Add beans, green onion, red bell pepper and broth. Simmer for 4-6 minutes. Stir in the vinegar and baking soda. Begin to mash the beans using the back of a wooden spoon and cook for another 2 minutes until liquid is absorbed an beans are well mashed.

Place the pressed tofu in a medium bowl. Using a butter knife, roughly chop into ½” pieces. Heat a non-stick skillet over low heat and add the tofu. Sprinkle with turmeric and cumin and stir to evenly coat. Cook for 3-5 minutes or until the tofu is no longer releasing excess moisture.

Toast the corn tortillas for 2-3 minutes in a toaster oven until crisp.

Assemble huevos rancheros by spreading the ¼ of the bean mixture on a tortilla, then topping with ¼ the “eggs”, 1 tablespoon green chile and other desired toppings.

Nutrition Information

Serves: 4 |  Serving Size: 1 tostada

Per serving: Calories: 230; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 8mg; Sodium: 562mg; Carbohydrate: 29g; Dietary Fiber: 8g; Sugar: 3g; Protein 13g

Nutrition Bonus: Potassium: 350mg; Iron: 17%; Vitamin A: 13%; Vitamin C: 36%; Calcium: 20%