Black Bean Rancheros

A fresh, flavourful and quick recipe for black bean rancheros in a soft warm tortilla and topped with avocado, coriander and lime. This dish is great to serve as a lighter vegan option at a breakfast or brunch with friends.

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Oh She Glows Every Day
Plant-based recipes to fall in love with
Inspiring vegan recipes
Vegan twists on family favourites

Introduction

This recipe is a great savoury breakfast option, and it comes together in less than 30 minutes. Try making it at the peak of summer, when you can enjoy the fresh, sweet flavours of corn, bell pepper and juicy cherry tomatoes. To incorporate it into a complete brunch spread, serve it with my 9-Spice Avocado Hummus Toast and Roasted Breakfast Hash. You can also try serving it with brown rice, Crispy Smashed Potatoes, or even grilled corn. A dollop of Cashew Sour Cream brings the recipe to life and adds cool, tart flavor to an otherwise spicy, savory dish. I love to make these rancheros with my Fresh Cherry Tomato Salsa, but any store-bought salsa will work in a pinch.

Serves 3 or 4
Easy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min

Ingredients

1 tbsp extra-virgin olive oil
1 small onion, diced (about 225g)
1 red bell pepper, sliced into thin strips
1 medium jalapeño, seeded and minced (optional)
175g frozen or fresh sweetcorn
1 x 400g can black beans, drained and rinsed, or 255g cooked black beans
125ml tomato salsa, plus more for serving
1 tsp ground cumin
1 tsp garlic powder, or to taste
½ to ¾ tsp fine sea salt, to taste
50g fresh coriander, roughly chopped, plus more for garnish
6 medium, or 8 small, corn or flour tortillas
1 large avocado, pitted and sliced
Fresh lime juice, for serving

Instructions

1. In a large skillet or wok, heat the oil over medium heat. Add the onion and sauté for 5 minutes, or until the onion is translucent.

2. Add the bell pepper, jalapeño (if using), and corn and cook for 5 minutes more, or until the peppers soften.

3. Stir in the beans, salsa, cumin, garlic powder and salt. With a fork, lightly mash some of the beans, if desired, leaving most of the beans intact. (This gives it a bit of a refried bean texture, but it’s optional.) Cook for 3 to 5 minutes more, until the mixture is heated through and the vegetables are tender. Stir in the coriander just before serving.

4. Warm the tortillas just before serving, if desired (see Tip).

5. Divide the bean mixture among the tortillas, and serve with sliced avocado, salsa, and coriander. Squeeze some fresh lime juice on top of each tortilla.

6. Store any leftover bean mixture in an airtight container in the fridge for up to 3 days, or you can freeze the rancheros for up to 1 month. Simply assemble each ranchero in a wrap, wrap it in a layer of parchment paper and foil, and place in a freezer bag. To thaw, remove the foil-wrapped rancheros from the bag and place in a 400°F (200°C) oven for 20 to 25 minutes, flipping halfway through, until warmed throughout.

Tip: To warm tortillas in the oven, preheat the oven to 350°F (180°C) and wrap up to 6 tortillas in aluminium foil. Place them directly on the oven rack and heat for 15 to 20 minutes, until warmed through. To warm the tortillas in the microwave, place up to 6 tortillas on a large plate and cover with a damp paper towel. Microwave in 20-second intervals until the tortillas are warmed to your liking. Last, you can reheat the tortillas on the hob by placing a single tortilla in a dry frying pan and heating it over medium heat for about 30 seconds on each side.

Make it grain-free: Omit the sweetcorn kernels and corn or flour tortillas, and use a lettuce wrap instead.

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