Makes 2 Servings

Huevos Rancheros are a classic mid-morning meal in rural Mexico. This vegan rendition features spicy black beans contrasted with a fresh, zesty pico de gallo. This breakfast is just packed with protein and vitamin C so you won't need to take your afternoon siesta to recharge.



  • 14oz can of black beans
  • 1 tsp olive oil
  • 2 cloves minced garlic
  • 1 tbsp chilli powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • ½ tsp red chilli flakes (optional)
  • Salt and pepper to taste

Fresh (af) Salsa

  • 1 tomato, diced
  • ½ cup of corn
  • ½ red onion, diced
  • 1 green onion, sliced
  • ¼ cup cilantro, chopped
  • 2 tbsp lime juice
  • 1 tsp olive oil
  • ½ tsp vegan hot sauce
  • Salt and pepper to taste

4 Eggcitables “eggs”

Optional toppings

  • Cilantro
  • Sliced avocado
  • Vegan sour cream
  • Tortillas


In a small saucepan, heat olive oil over medium-low. Fry garlic, add chilli, onion, cumin and chilli flakes. Heat for one min. Add black beans and cook until warm throughout.

Cook Eggcitables according to direction and servings in an omelette form.

In a small bowl, combine tomato, corn, red onion, green onion, and cilantro. Whisk lime juice, olive oil and hot sauce in a small bowl and pour over veggies. Toss until covering in dressing.

Spread black beans over Eggcitables omelette and top with salsa. Enjoy!