Huevos Rancheros

I am sick as a dog and on hold with Centurylink to clear up an issue with our bill, so I thought, 'Hey self, why don't you actually post something for real?' So if what I write makes no sense, I apologize, my brain isn't working too well today. I ate something last night that did not sit well with me because I woke up in the night and my baby bump was 2x its normal size because my stomach was so bloated. I could hear and feel everything inside me bubbling like a pot of boiling soup. It was the strangest feeling. I'll let you imagine how it ended.

We'll just say my husband woke up and offered me a Popsicle (what we offer our son when he throws up) but they are these nasty pedialyte pops. So I had to decline. But that doesn't matter. What does matter is that this is a tasty breakfast and pretty easy to make. It also goes along great when some meat eaters are having eggs in the morning...

Ingredients

1 small sweet potato, washed and cubed

Coconut oil (amount is up to you, I don't even use 1 T)

1/2 package of firm tofu, pressed

1/2 yellow onion, finely diced

1/2 tsp coriander

1/2 tsp cumin

1/2 tsp turmeric

pinch of cayenne

dash of black pepper

4 corn tortillas

vegan cheese of choice, small handful, optional

black beans

baby spinach, 1-2 handfuls

avocado

hot sauce, optional

salsa, optional

Directions

1. Wash and cube sweet potato. Add sweet potato pieces to a steamer and steam 10 minutes until soft.

2. Melt coconut oil over medium heat in a skillet. Wash and chop onion. Saute until soft.

3. Crumble tofu and add to onions. Add spices and saute until warm.

4. Place tortillas on a plate and cover with vegan cheese and warm in the microwave. Next warm the black beans.

5. Cover tortillas with spinach, cooked sweet potato, tofu, and black beans.

6. Garnish with avocado, hot sauce, and salsa.

7. ENJOY

#vegan #vegetarian #breakfast #tofu #blackbeans #sweetpotato #MexicanFood #cooking #veganfood #glutenfree #cleaneating