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Huevos Rancheros with Black Beans

Author of "Shut Up and Cook!" Erica Reid is in the kitchen whipping up a delicious breakfast that you can make using egg or extra-firm tofu that serves 4.
Huevos Rancheros with Black Beans
  • 1 tomato, diced
  • ¼ yellow onion, finely minced
  • Juice from 1 lime
  • Sea salt or Sea veg
  • ¼ cup soy cream cheese
  • 1 tablespoon rice milk
  • 1 tablespoon olive oil or coconut oil
  • 4 large eggs or 3 ounces tofu, sliced into 4 equal squares
  • 2 cups cooked black beans
  • 1 batch of guacamole
  • ¼ cup cilantro leaves, minced, for garnish

Huevos Rancheros - Home & Family

Cookbook author Erica Reid is preparing her version of the classic, huevos rancheros.


1. To make pico de gallo, combine tomato, onion, lime juice, and pinch of sea salt or Sea Veg. Give it a taste and adjust the salt to your liking.

2. To make the dairy-free sour cream, add the soy cream cheese and rice milk to a small bowl; whisk until smooth.

3. Set a small sauté pan over medium-high heat and add the olive oil or coconut oil. When the oil is hot, fry the eggs, one at a time, until cooked to your liking. If using tofu, add the tofu slices and cook until lightly browned, flipping halfway through, about 3 to 5 minutes on each side.

4. To assemble, divide the black beans between plates. Top each plate with a fried egg or a square of tofu, a dollop of dairy-free sour cream, a spoonful of pico de gallo, and guacamole. Garnish with cilantro.

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