No eggs? No problem! Try these Vegan Huevos Rancheros. This plant-based version of the classic makes the ideal brunch when shared with a good friend or two.
Ingredients
- Baked "Huevos" Ingredients:
- 1 large sweet potato, diced
- 1 tsp coconut oil, melted
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp coriander
- Salt, as needed
- Coleslaw Ingredients:
- ¼ head purple cabbage, sliced thin
- ½-1 chilli pepper
- 1 red onion, sliced
- ½ bunch cilantro, chopped
- 1 lime, juiced
- 1 Tbsp olive oil
- Salt, as needed
- Additional Ingredients:
- 1 cup black beans, mashed
- 1-2 cups fresh salsa
- 2 avocados, diced
- 4-6 corn tortillas
- Cashew Sour Cream
Preparation
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Preheat oven to 425 degrees F and line a cookie sheet with parchment paper.
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Toss sweet potato with spices and coconut oil. Lay on a single layer on cookie sheet. Bake 20-25 minutes or until tender and crisp.
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Combine coleslaw ingredients and set aside.
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In a dry skillet, heat corn tortillas.
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To build: Spread beans on tortillas and top with baked sweet potato. Put desired amount of coleslaw, salsa, avocado and cashew sour cream on top.
