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  1. To a large pan over medium heat, add 1 tbsp of oil, and add in 1/2 of an onion (diced small). Sauté for 3 minutes then add in chopped carrots and potatoes. Cook on medium low heat, adding 1/2 cup of water or broth then cover with lid to help steam. 
  2. Once the veggies are cooked, add in minced garlic and plant-based ground beef & cook for 7 minutes or until browned, season with salt and pepper. 

For the salsa

  1. Add the salsa ingredients to a blender and blend until smooth. Pour 1/2 cup of the sala to the picadillo and cook for an additional 10 minutes over medium/ low heat.

For the peppers

  1. Roast peppers over an open flame or in a preheated oven on broil high setting for 2 minutes on each side or until charred.
  2. Place peppers in a bowl, cover with plastic wrap; let steam for 10 minutes. Carefully remove plastic wrap and peel the skins from the peppers. Cut a 2 inch slit vertically, then carefully remove the seeds. Stuff the pepper with 2 spoonfuls of picadillo, then close pepper, *you can use a toothpic to secure it tight*

For the assembly

  1. Heat frying oil in a shallow pan at medium/ low heat. In a bowl, combine batter ingredients, mix to combine. Carefully dip in the pepper covering both sides evenly. Add to hot oil and cook for 2-3 minutes on each side or until golden. 
  2. Meanwhile, in a separate pan over medium low heat, add 1 tbsp oil then add 1/4 white onion, thinly sliced and saute for 2 minutes then pour the remaining salsa and cook for 10 minutes or until color deepens. 
  3. Add the fried peppers to the salsa then serve with more salsa on top and enjoy.
  • Large pan
  • Blender or food processor
  • Mixing bowl
  • 6 poblano peppers (in a lot of places it's also called pasilla pepper)
  • 1/4 white onion, thinly sliced 

For the picadillo

  • 1/2 onion, diced small
  • 3 garlic cloves 
  • 2 large carrots, chopped small
  • 2-3 Yukon gold potatoes, chopped small
  • 1/2 cup vegetable broth 
  • 1 package plant-based ground beef (gluten & soy free optional)
  • Salt & pepper
  • Oil for pan frying 

For the batter

  • 1 cup all purpose flour (gluten free optional)
  • 1 cup sparkling water 
  • 2 tbsp corn starch 
  • 1 tsp baking powder
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt 

For the salsa roja

  • 6 roma tomatoes
  • 1/4 white onion
  • 4-6 chile de arbol 
  • 3 cloves garlic, peeled 
  • 1/2 tsp salt

Vegan Chile Rellenos are poblano peppers, studded with my family's picadillo recipe, battered with an egg-free batter, fried and covered in homemade salsa. SO delicious!

Mexican Sides & Mains

Vegan Chile Rellenos

SEE recipe

For the pickled onions:

  1. Thinly slice red onion and place in bowl then cover with 1-2 cups hot water making sure all the onions are covered. Let soak for 10 minutes.
  2. Strain the water then add vinegar, dried oregano and salt. Mix, cover and let sit for 1 hour on your counter top.

For the jackfruit cochinita pibil:

  1. In a mortar and pestle, break apart the cinnamon, allspice and cloves into small pieces then set aside.
  2. Shred oyster mushrooms with fingers or thinly slice with a knife. Place in a large bowl.
  3. Open the cans of jackfruit and remove the soft seed in the center and discard. Place the jackfruit in a medium sized pot along with 1/2 a white onion (not sliced), 2 (peeled) garlic cloves 1 bay leaf and 1 tbsp bouillon paste (or 2 cups vegetable broth) , then cover with water. Cook over medium heat for 20 minutes.
  4. Meanwhile, prepare the marinade, to a large bowl add the orange juice, lime juice, achiote paste, vinegar, both the chilies, hot water, dried oregano, cinnamon, allspice and cloves. Mix then let set for 10 minutes.
  5. Once the jackfruit is done boiling, strain the liquid then remove the onion pieces and place into a blender.
  6. Then place the jackfruit in the center of a clean thin kitchen towel (or a nut milk bag), gather the 4 corners of the towel together to create a little pouch and squeeze the jackfruit, allowing the liquid in the jackfruit to strain our as much as possible. Place the jackfruit in the bowl of shredded mushrooms.
  7. To the blender, addd 4 whole peeled raw garlic cloves, the marinade mixture from the bowl and a generous pinch of salt. Blend on high for 1-2 minutes or until smooth.
  8. Pour the marinade over the jackfruit and mushrooms and mix with a spoon until everything is evenly coated. Cover the bowl with plastic wrap then place in the fridge over night or for at least 2 hours.
  9. To a large pan over medium heat add a couple tablespoons of high heat oil. Once hot add about 1/4-1/3 of the marinated jackfruit / mushrooms... do not over crowd pan. Once added let cook untouched for 2-3 minutes to create a golden crust then flip and lightly season with salt and cook for an aid tonal 2-3 minutes.
  10. Remove first batch of cooked jackfruit and mushrooms and add more oil then cook another batch.
  11. Once everything is cooked return it all to the pan and turn heat to lowest to keep warm while you heat your tortillas to make your tacos.
  12. Top each taco with pickled onions, a squeeze of lime juice and enjoy!
  • Mortar and pestle
  • 2 Large bowls
  • Medium sized pot
  • Clean kitchen towel or nut milk bag
  • Blender or food processor

Makes 8-10 tacos

  • 1/2 lb oyster mushroom, thinly slices or shredded with fingers
  • 2 (20 ounce) cans jackfruit in brine
  • 1/2 white onion divided
  • 6 garlic cloves, divided 
  • 1 bay leaf
  • 1 tbsp bouillon paste (or 2 cups vegetable broth)
  • 3-4 oranges for 1/2 a cup fresh orange juice
  • 6-8 limes for 1/2 cup fresh lime juice
  • 80 grams achiote paste, cut into cubes
  • 1/4 cup white vinegar or acv
  • 6 chiles de arbol, stems and seeds removed 
  • 3 chiles guajillos, stems and seeds removed 1/2 cup hot water
  • 1 tbsp dried oregano
  • 1 stick cinnamon 
  • 6 whole allspice 4 whole cloves 

For the pickled onions

  • 1 red onion
  • 1-2 cups hot water
  • 1 cup white vinegar or acv 1 tbsp dried oregano
  • 1/2 teaspoon salt 

For serving

  • Corn or flour tortillas
  • Limes

This Jackfruit Cochinita Pibil is adapted from my abuelitas recipe. It has a tangy, zesty and spicy flavor and its served with corn tortillas and red pickled onions!

Mexican Sides & Mains

Jackfruit Cochinita Pibil

SEE recipe
  1. To 3 different small-medium sized bowls, add milk to one of the bowls, all purpose flour to another bowl and add panko bread crumbs to the last bowl. 
  2. To the bread crumbs add garlic powder, dried oregano, paprika, salt and mix.
  3. Cut the oyster mushrooms into 2 inch pieces then dip oyster mushroom into  non dairy milk, then dip into flour coating both sides, then dip into non dairy milk again, then into the bread crumbs coating both sides.
  4. Coat all the oyster mushrooms and place them on a large plate.
  5. Once all the mushrooms are coated, add 1/2 a quart of high-heat oil to a medium to large pot over medium/low heat.
  6. Once hot, add a few breaded oyster mushroom to the oil and fry for 1-2 minutes on each side or until golden. Remove the golden fried oyster mushrooms from the oil and place on a plate lined with paper towels. 
  7. Sprinkle the hot fried mushrooms with a pinch of salt 
  8. Heat tortillas then for the tacos; add a dollop of chipotle mayo, then add a few crispy mushrooms, thinly sliced onion, squeeze of lime and cilantro.
  • 3 medium sized bowls
  • Medium/large pan
  • 1/2 lb oyster mushrooms
  • 1/3 cup panko bread crumbs 
  • 1 tbsp dried oregano 
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika powder 
  • 1/4 cup all purpose flour 
  • 1/4 cup non dairy milk 
  • 1/4 tsp salt 
  • High-heat oil for frying (like vegetable oil or canola oil)
  • Other ingredients: 
  • Corn or flour tortillas 
  • Fresh cilantro 
  • Avocado 
  • Green salsa 
  • Limes
  • Chipotle mayo 
  • White onion, thinly sliced

These Crispy Oyster Mushroom Tacos are perfect for any meat lover or seafood lover. They're crispy on the outside and juicy and meaty on the inside!

Mexican Sides & Mains

Crispy Oyster Mushroom Tacos

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  1. To a large bowl add nopales. Add 2 tbsp salt then toss with hands massaging the salt into the nopales for 20 seconds then letting them sit for 10 minutes. 
  2. Meanwhile in a medium or large pan over medium heat add 2 tbsp vegan butter. Once melted, add in onion and sauté for 3 minutes then add in garlic, sauté 1 minute. Add in tomatoes and sauté for 5 minutes. 
  3. Return to the nopales, transfer the nopales to a large colander then rinse really well with cold water for 1-2 minutes until all the slim is removed. 
  4. Move the sautéd ingredients to the edges of the pan to make room in the center for an additional 1 tbsp vegan butter then add in nopales and let them cook untouched for 2 minutes then mix to combine with the tomato, onion and garlic mixture. Cook for an additional 3-4 minutes or until nopales have darkened in color. Taste and add salt and pepper to your liking.
  • Large bowl
  • Large pan
  • 3-4 nopales, thorns removed & sliced 
  • 2 tbsp corse sea salt 
  • 2-3 tablespoons vegan butter 
  • 1/2 yellow onion, thinly sliced
  • 3 garlic cloves, minced 
  • 2 Roma tomatoes

Nopales, or cactus, have such amazing health benefits! This recipe walks you through how I prepare my nopales, which can be found at your local Mexican grocery store.

Mexican Sides & Mains

Nopales | Cactus

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  1. In a medium or large pot over medium low heat add 2 tbsp vegan butter or oil then add in green onions and sauté for 2 minutes then add in carrots and garlic and sauté for 2 minutes. Add in potatoes then pour in vegetable broth, oat milk, a bay leaf & salt. Mix then turn heat to medium and simmer for 20-25 minutes or until potatoes are soft and tender. 
  2. Once the potatoes are fully cooked, Transfer 1 cup of the soup to a blender, blend until smooth then pour back into the pot, mix and simmer for another 4 minutes. 
  3. Remove bay leaf. Top with vegan sour cream, green onions, cracked black pepper, a drizzle of olive oil & a serve with a side of bread.
  • Large pot
  • Knife & cutting board

Serves 5-7

  • 2 tbsp vegan butter or oil 
  • 1 bunch green onions, chopped (reserve 1/4 cup green part of the green onion for garnish) 
  • 2 large carrots, peeled & chopped small
  • 3 cloves garlic, minced 
  • 1.5 lbs gold potatoes, peeled and chopped 
  • 2 cups vegetable broth 
  • 3 1/2 cups oat milk, plain and unsweetened 
  • 1/2 tsp salt 
  • 1 bay leaf 

To serve

  • Vegan sour cream (I like the kite hill or tofutti brand)
  • Cracked black pepper 
  • High quality olive oil 
  • Choice of bread

This Easy Creamy Potato Soup is made in one pot in less than 30 minutes! It's so simple, filling and delicious.


Easy Creamy Potato Soup

SEE recipe
  1. In large pot, add 2 cups water.
  2. To a mortar and pestle add all the whole spices, fresh ginger and mash, then add the mashed mixture to the water along with the peel of an orange, a pinch of salt and bring to a boil, takes about 5-6 mins. Add in 2 oat cups milk and bring to a boil again. Should take 5-6 minutes. 
  3. Turn off heat and open up the two tea bags and pour the tea in, mix. Turn off heat and let sit for 10 minutes. 
  4. Strain the the chai into another bowl but reserve the the chai mixture (tea, spices & orange peel).
  5. Reserve 1 cup of the chai and pour the rest back into the pot. 
  6. Place rice in a fine mesh strainer and rinse under water for 30 seconds.
  7. Add rice to the chai and bring to a simmer (will take about 1 min) then cover, lower heat to lowest possible and cook for 17-20 mins or until rice is cooked.
  8. To a pot add 1 cup oat milk and add in the reserved chai mixture (tea, spices & orange peel). Bring to a boil, should take 5 minutes then strain the mixture, return the milk to the pot and add condensed milk, the 1 cup of reserved chai and mix. Bring to a simmer then once the rice is cooked add the mixture in. Mix and simmer for 15 minutes. 
  9. Enjoy hot or cold! Store in tupperware and keep in fridge for up to 5-6 days!
  • Large pot
  • Mortar and pestle
  • Fine mesh strainer

Serves 5-7

  • 2 cups water, divided 
  • 1 cinnamon stick 
  • 15 whole peppercorns
  • 9 cardamom pods 
  • 9 whole cloves 
  • 1/4 tsp fennel 
  • 1/2 star anise
  • 1 inch piece fresh ginger 
  • Peel of 1 orange 
  • Pinch of salt 
  • 3 cup oat milk, divided 
  • 2 black tea bags or 2 tablespoons black tea 
  • 1 cup white rice, long grain
  • 1 (11 ounce) can sweetened condensed coconut milk, I used the brand Natures charm

This Chai Arroz Con Leche encompasses two very special traditions: arroz con leche (rice pudding), made in my Mexican culture & many other Latin cultures & the beautiful spices and flavors of traditional chai. 🇮🇳

Mexican Sides & Mains

Chai Arroz Con Leche

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  1. In a blender add whole tomatillos, jalapeño, poblano pepper, cilantro, spinach, white onion, whole garlic cloves and water. Blend on high for 1 minute or until smooth 
  2. In a large pot over medium heat add 3 tbsp oil then once hot add fideo and continuously stir for 3 minute or until golden then add in the green salsa and 3 cups broth and boil for 12-15 minutes. 
  3. Add salt then mix. Taste to adjust salt to your liking. Serve with a quesadilla or potato taquitos and top with cheese, a squeeze of lime and cilantro. 
  • Blender or food processor
  • Large pot
  • 6 tomatillos, husks removed 
  • 1 jalapeño, stem removed 
  • 1 poblano pepper, stems & seeds removed & roughly chopped 
  • Small handful cilantro 
  • 1 handful spinach 
  • 1/8 of a white onion 
  • 2 garlic cloves, peeled 
  • 2/3 cup water 
  • 3 tablespoons high heat oil 
  • 7 ounces bag fideo 
  • 3 cups vegetable broth 
  • 1/2 tsp salt

Toppings to serve

  • 1-2 limes, cut into wedges 
  • Cheese of choice or Queso fesco 
  • Quesadillas or taquitos go great with the soup!

This Sopita de Fideo Verde is a classic Mexican soup recipe typically made with a tomato base, but we went green today and it's so good!

Mexican Sides & Mains

Sopita de Fideo Verde

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  1. Add cashews to a bowl and cover with hot water. Set to the side to soak for at least 10 minutes.
  2. Meanwhile on a skillet add 1-2 tbsp oil and add whole jalapeño and whole garlic clove and pan fry for 1-2 minutes or until golden/charred on each side. 
  3. Strain the cashews. Then add the cashews to a blender along with charred jalapeño, garlic, avocado, lime juice, salt, non dairy milk and blend until smooth. 
  4. Once smooth, add cilantro (including stems) and pulse it in. Taste to adjust salt. Store in fridge for up to 5 days. 
  5. To serve, add a drizzle of olive oil and sliced avocado.
  • Blender or food processor
  • Medium pan
  • 1 ripe avocado 
  • 1/3 cup unsalted raw (or roasted) cashews 
  • 2/3 cup non dairy milk
  • 1 jalapeño, stem removed 
  • 1 large garlic clove, peeled 
  • 1 tbsp fresh lime juice 
  • 1/2 bunch cilantro 
  • Pinch of salt 

This Avocado Crema is the perfect combination of Mexican crema and, you guessed it, avocados! This flavor is perfect for topping on so many different dishes.

Salsas & Basics

Avocado Crema

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  1. Preheat oven to 400 degrees F.
  2. Using the biggest side of a grater, grate the block of tofu. 
  3. Evenly spread the tofu on the baking dish. Cover with adobo sauce, oil, oregano and salt. Mix with hands to evenly Coat. Bake in preheated oven for 15 minutes. 
  4. Heat tortillas on a pan. About 30-40 seconds on each side. Add a couple spoonfuls of crispy tofu to one side of the tortilla and tightly roll into a taquito.
  5. To a pan over medium heat add 3-4 tbsp oil. Once hot add the taquito seam side down and pan fry for 1 minute on each side or until golden. 
  6. Serve with sauces of your choice, shredded cabbage or lettuce, top with a squeeze of lime, and cilantro.
  • Grater
  • Baking sheet
  • Medium pan

Makes 8 taquitos

  • 7-8 small corn tortillas 
  • Oil for pan frying 
  • Cilantro for garnish 
  • Cabbage or lettuce, finely shredded
  • Sauces or salsas of choice to serve
  • Fresh lime to serve

For the crispy tofu

  • 1 block high protein tofu OR extra firm 
  • 3 tbsp adobo sauce from can of chipotle 
  • 2 tbsp olive oil 
  • 1 tbsp dried oregano 
  • 1/2 tsp salt 

These Chipotle Tofu Taquitos pack so much flavor and are so delicious! The grated tofu filling provides the taquitos with a meat-like texture that will make you forget you're even eating tofu!

Mexican Sides & Mains

Chipotle Tofu Taquitos

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  1. To a pot add cinnamon stick, whole cloves and water. Turn stove on to medium high heat. Bring to a simmer and simmer for 7-8 minutes.
  2. Add the Jamaica and sugar then simmer for 7 minutes then turn off heat. Let sit for 5 minutes then strain the Jamaica. I like to let it cool completely before enjoying.
  3. Pour over ice and enjoy!
  • Medium pot
  • Strainer
  • 7 cups water
  • 1 cup dried Jamaica flowers 
  • 2 cinnamon sticks or 1 large 
  • (Optional) 3 whole cloves 
  • 6 tbsp sugar (more or less depending on sweetness preference)

This Spiced Agua de Jamaica, or Spiced Hibiscus Tea, is so simple to make with many health benefits! Hibiscus is a natural antidepressant so I like to call this recipe my "happy tea".


Spiced Agua de Jamaica | Spiced Hibiscus Tea

SEE recipe
  1. Remove stems and seeds from chilies, set aside. 
  2. Roughly chop half the onion and set the other half to the side. 
  3. To a large skillet over medium heat, add 3 tbsp oil. Once hot add halved tomatoes; cut side down, 1/2 roughly chopped onion and 3 whole garlic cloves. Pan fry for 1-2 minutes on each side or until slightly charred. The garlic cloves will be done first, make sure to remove them as soon as they are charred on both sides. 
  4. Once the tomatoes and onion are charred, remove from the pan and add to a blender. 
  5. Return to the same pan and add sesame seeds. Continuously move the sesame seeds around, cooking for 45 seconds or until slightly golden. Remove from the pan and put directly into your blender.
  6. Return to the same pan, add pumpkin seeds and continuously move the pumpkin seeds around, cooking for 45 seconds or until slightly golden. Once golden add to the blender.
  7. Return to the same pan, add the dried chilies, cooking for 10-15  seconds on each side or until charred. Then add to the blender.
  8. Return to the pan once more, add the cinnamon stick, whole cloves and peppercorns. Continuously move the whole spices around for 30 seconds then remove from the pan, then add to your blender. 
  9. Turn heat off to the pan. 
  10. To the blender, add 1 1/2 cups of vegetable broth and blend on high for 1-2 minutes. It should reach a really smooth consistency. If needed, added 1/4-1/2 cup more vegetable broth to reach smooth consistency. Leave the pipián in the blender while you prepare the nopales and zucchini. 
  11. Chop the nopales into small pieces the cut a small piece of the 1/2 onion you put aside. Add both to a small pot then add 1/4 cup of water to the pan. Put the pan over a medium heat and cover with a lid. Cook for 7 minutes mixing every 30 seconds. 
  12. Finely dice the left over piece of onion.
  13. To a large skillet over medium/low heat, add 1 tbsp oil and 2 tbsp vegan butter. Once melted, add onion and cook for 2 minutes.
  14. Meanwhile, mince 2 cloves garlic and chop the zucchini small then add both to the onion and cook for 8 minutes or until they become golden. 
  15. By this time, your nopales should have turned a dark green color, indicating they’re cooked. 
  16. Drain the nopales, discard the piece of onion, then add them to the zucchini mixture. Season with a generous pinch of salt then pour in the pipian. 
  17. Mix to combine and cook on low heat for 10-15 minutes. Taste and add salt to your liking. 
  18. Enjoy with tortillas, a side of rice or on tlakyos or huaraches!
  • Large skillet
  • Blender or food processor
  • Small pot

Makes about 8 sides

  • 3 tbsp oil
  • 3 guajillo chilies
  • 2 puya chilies 
  • 1 large white or yellow onion, divided
  • 5 garlic cloves, divided 
  • 3 roma tomatoes, cut in half 
  • 1/4 cup sesame seeds 
  • 1/4 cup pumpkin seeds
  • 8 small whole peppercorns 
  • 4 whole cloves 
  • 1/2 small cinnamon stick
  • 2 tbsp vegan butter
  • 2 nopales 
  • 2 Mexican zucchinis 
  • 1 1/2 cups vegetable broth

Pipián is a sauce that consists of nuts, seeds, spices and chilies. Very similar to mole but more simple, consisting of less ingredients! It packs a lot of flavor and complexity. It's rich and creamy and organically made from plants! The sauce can often be combined with either chicken or vegetables. I paired this pipián rojo with Mexican zucchini and nopales (cactus). 

In my early adulthood, I spent some time living in Mexico City (where my father grew up). During my time living in Mexico City, I was introduced to many different street foods. One of them being tlakoyos. Tlaokoyos are thick corn tortillas made from corn (maize), lightly pan fried and often filled with beans then topped with different dishes like cactus salad, salsas, sautéed vegetables, meat or my favorite pipián. 

Every Sunday there is a market that opens and this is where I fell in love with tlakoyos topped with pipián rojo. The pipián reminded me of a recipe by my abuelita called pollo almendrado where she would make a sauce consisting of almonds, chilies and tomatoes. I felt really comforted in each bite I took of the pipián. I knew I had to make my own recipe of pipián one day!

Similar to mole, there is no exact recipe to pipian. That is the beauty. You can add more or less of the nuts and seeds you have on hand. Add as many or as little dried chilies to control the spice level. The options are endless! 

The pipián can be enjoyed with tortillas and a side of rice or on tlakoyos or as other people call them Huaraches. Find my recipe for tlakoyos here!

Mexican Sides & Mains

Pipián Rojo

SEE recipe

For the beans

  1. Remove the stem and seeds from the guajillo Chile. 
  2. In a pan over medium/low heat, add 2 tbsp oil. Once hot, add onion, whole garlic & guajillo Chile. Cook the Chile for only 4-5 seconds on each side! Then add to a blender. Flip the garlic after 30 seconds and allow to pan fry until golden. Then remove from the pan and place into the blender. The onion will take 2-3 minutes to get golden all around. Add to the blender along with your cooked beans, broth, salt and blend for 1 minute or until smooth. 
  3. It should be creamy and runnier then normal refried beans. Taste and add more salt if needed. Keep in blender while you prepare the huevos a la mexicana. 

For the huevos a la mexicana

  1. To a pan over medium/low heat, add 1 tbsp of vegan butter. Once melted, add finely diced onion and sauté for 2 minutes, then add in minced garlic and sauté for 1 minute. Add in tomatoes and sauté for 4 minutes then add Serrano and sauté 2 minutes. Season with a pinch of salt and pepper.
  2. Push the sautéed mixture to the outer edges of the pan and in the center of the pan add 1 tbsp vegan butter. 
  3. Once melted, add JUST Egg. Season lightly with salt and pepper and using a spatula, begin to move around in the pan. It should cook in 3-5 minutes. Slowly begin to incorporate the tomato mixture into the JUST Egg. Turn off heat once you reach a scrambled egg like consistency.

For the assembly of enfrijoladas

  1. In a pan over medium heat, add 2 tbsp high heat oil. Once hot, add a tortilla and pan fry for 10-15 seconds on each side. You want a golden tortilla that is pliable and slightly crispy. 
  2. Add the tortilla to a plate lined with paper towels and continue to pan fry the rest of your tortillas. 
  3. Once all the tortillas are pan fried, add the blended beans to the left over oil your fried the tortillas in. If there is no oil left in the pan, add 1 tbsp then pour the beans in. 
  4. Turn the heat to low. The beans should be a runny but creamy consistency. If they're too thick, add a splash of broth to loosen them. Taste and add salt if needed.
  5. Add a fried tortilla one at a time to your refried beans, coating each side. I like to use kitchen tongs to easily flip but a fork will work as well. Transfer the bean coated tortilla to a plate then add a couple spoonfuls of the "huevos a la mexicana" (egg mixture) to one side of the tortilla and fold over. Top with with vegan crema, avocado, cheese and enjoy! 
  6. Repeat with the remaining refried beans, pan fried tortillas and huevos a la mexicana (egg mixture). 
  7. *For a nice presentation* You can spread a layer of beans to your plate, spread evenly into a circle or oval then add the enfrijoladas on top then garnish! 
  • Blender or food processor
  • 2 medium sized pans

Serves 4-5 people

  • 8-10 corn tortillas
  • Vegan crema
  • Vegan cheese of choice 
  • Avocado 
  • 2-3 tbsp High heat oil for pan frying 

For the refried beans

  • 2 tbsp oil 
  • 1/4 onion 
  • 2 garlic cloves 
  • 1 guajillo Chile (optional) 
  • 2 cups cooked pinto beans 
  • 1/2 cup veggie broth
  • Pinch of salt 

For the huevos a la mexicana

  • 2 tbsp vegan butter or oil
  • 1/4 onion, finely diced 
  • 2 cloves garlic, minced 
  • 1 Roma tomato, finely diced 
  • 1 serrano or jalapeño, finely diced 
  • 1 bottle JUST Egg
  • Pinch of salt and pepper

Growing up, my dad would always make us huevos a la Mexican, and my mom would often make enfrijoladas, so I thought of combining the two for a delicious & comforting breakfast!

I used JUST Egg which is our absolute favorite plant-based egg! 

Mexican Sides & Mains

Enfrijoladas de Huevo

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