Friday, February 13, 2009

Huevos Rancheros with 'Queso Fresco'

Okay, so of course there are no huevos - eggs - in this recipe. Instead, I simplified a recipe for a basic vegan omelet, to take the place of the eggs in this dish, which simply translates as "Ranch Eggs". There are 4 components to this recipe: the sauce, the beans, the "eggs", and the tortillas.

For the sauce, combine 10 ounces red enchilada sauce with a 10 ounce can of diced tomatoes with green chiles (undrained) in a saucepan. Many brands of red enchilada sauce include sugar in the ingredients. A vegan option is the red chile sauce from My Favorite New Mexico Foods, which does not include any sugar: For the canned tomatoes with green chiles, Whole Foods' 364 brand produces a version, but it comes in a 14.5 ounce can - just measure out about 1 and 1/4 cups for 10 ounces.

Bring the sauce mixture to a boil, then reduce heat and simmer for 5 minutes until slightly thick. Add 1/3 cup chopped cilantro and 1 tablespoon fresh-squeezed lime juice. Set aside.

Combine one (15-ounce) can of pinto beans (rinsed and drained) with 2 tablespoons water. You could either heat this in a bowl in the microwave for 2 minutes, or do as I did and place over medium heat on the stovetop for a couple of minutes until warmed. Set aside.

Warm 4 (8-inch) flour tortillas according to package directions - I recommend checking ingredient labels just in case! The whole wheat flour tortillas from Whole Foods' 365 brand are a safe bet. I actually skipped the step of warming the tortillas, alas, as I was a little disorganized tonight and didn't have time to heat them in the oven! Luckily for me, cold tortillas were just as yummy.

Once warmed, spoon about 1/3 a cup of the pinto bean mixture onto each tortilla, spreading to cover the top. Set aside.

Now for the "eggs". In a food processor, process one (12.3 ounce) package silken firm tofu until smooth. Add 2 tablespoons water and 1/4 tsp. turmeric (for color); process until combined.

Heat a medium skillet over medium-high heat, and coat with cooking spray. Working with one "egg" at a time, spoon 1/4 cup of the tofu mixture into the center of the skillet, patting into a flat circle. Cook for about 4 minutes, then invert onto the center of one tortilla. Repeat the process with 3 more "eggs".

Spoon 1/2 cup of the sauce mixture around the "egg" on each tortilla. Sprinkle each with 1/4 cup crumbled vegan feta (in place of queso fresco - try the vegan feta from Sunergia).

One topped tortilla is 340 calories.

canned diced tomato and green chiles $0.99
red enchilada sauce $5.49
cilantro $1.99
limes $0.66
canned pinto beans $1.79
silken tofu $1.50
tortillas $1.69
vegan feta $4.49

1 comment:

bethy said...

This recipe for home made vegan feta is pretty good

The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance