Vegetarian Mexican Breakfast Fiesta: Chorizo-Style Scramble with Homemade Refried Beans

Allergens

None

Ingredients

• 1 cup TVP (textured vegetable protein)
• 2 cups water
• 2 tbsp olive oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup black beans, cooked
• 4 large eggs
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 cup shredded vegan cheese (or any non
• dairy cheese)
• Fresh cilantro, for garnish

Instructions

1. Soak TVP in water for 15 minutes, then drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add onion and green bell pepper, sautéing until softened, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in the TVP and seasonings. Cook for 5 more minutes, or until TVP is browned and has absorbed the flavors.
5. In a separate pan, warm up the cooked black beans.
6. In a large bowl, whisk together eggs, salt, and pepper. Pour into the pan with the TVP mixture, stirring frequently until scrambled to your liking.
7. Add the prepared black beans to the scramble and mix well.
8. To serve, scoop the scramble onto plates, top with shredded vegan cheese, and garnish with fresh cilantro.

Chef’s Insight

The key to perfect scrambles is to not overmix them; let them cook undisturbed for short periods of time to create fluffy curds.

Notes

Customize the heat level by adjusting the cayenne pepper to your preference.