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Vegan Chickpea Rancheros

January 12, 2020 By Dianne 2 Comments

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Chickpea Rancheros with text overlay

Vegan Chickpea Rancheros is deliciously fun way to start the day! Easy to make, it’s perfect for breakfast, brunch, or even breakfast for dinner! This vegan huevos rancheros recipe is gluten-free.

plate of rancheros with avocado

Vegan Huevos Rancheros

Huevos rancheros—or eggs in ranchero sauce—a breakfast dish that’s traditional served on Mexican farms. It typically consists of fried eggs served on tortillas topped with salsa. While I’ve never actually had the traditional version, I have had many eggless vegan recreations of the dish, and it’s become a morning favorite. Vegans usually make their no-huevos rancheros with tofu, but here I’ve opted for chickpeas here. I typically make tofu scrambles on weekends, and I wanted to mix things up a little.

close up of Chickpea Rancheros

Chickpea Rancheros

This isn’t really a traditional rancheros recipe, because rather than salsa, I’ve used tomato sauce, it was created rancheros in mind. The chickpeas are cooked in the sauce rather than topped with it, which really cuts down on cooking time. I’ve used bell peppers here, which I know aren’t really part of traditional Mexican cooking. Feel free to use anaheim or poblano peppers, if you like.

vegetables, chickpeas, and tomato sauce

How to Make Chickpea Rancheros

This recipe is super easy to make!

  • First, you cook the onion until it begins to brown.
  • Then, you add the garlic and peppers and cook them until they begin to soften.
  • Next, you add the tomato sauce, chickpeas, and spices and cook until the mixture is hot and bubbly.
  • And finally, you top the dish with chopped cilantro and it with tortillas and sliced avocado.

cooking chickpeas and peppers

Serve your dish as is or alongside rice, refried beans, and guacamole. It’s great with a little dairy-free sour cream, and make sure you have plenty of hot sauce on hand!

Cilantro is one of those ingredients that people either love or hate. People have told me that it tastes like soap, which apparently is a hereditary thing. If you’re on Team Hate, you can use flat-leaf parsley, or just omit it altogether.  

Make sure your corn tortillas are gluten-free if you’re on a gluten-free diet. If you’d prefer tofu, you can use crumbled extra firm tofu in the place of chickpeas in the recipe. Also check out the No-Huevos Rancheros recipe from Chloe Flavor.

Chickpea Rancheros

rancheros square
5 from 1 vote
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Chickpea Rancheros

Course Main Course
Cuisine Mexican
Keyword chickpea rancheros, vegan rancheros
Prep Time 15 minutes
Cook Time 20 minutes
Yields 4 servings
Calories 291 kcal
Author Dianne

Ingredients

  • 1 teaspoon vegetable oil
  • ½ cup diced onion about half of a small onion
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 jalapeno seeded and diced
  • 1 garlic clove minced
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can can chickpeas drained and rinsed
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 6-inch corn tortillas warmed
  • 1 avocado peeled, pitted, and sliced
  • ¼ cup chopped cilantro

Instructions

  1. Heat the oil in a large skillet or frying pan over medium-high heat. Add the onion and cook, stirring frequently, until it begins to brown, about 5 minutes. Add the peppers and garlic and cook for another 5 minutes.
  2. Add the tomato sauce, chickpeas, and spices to the skillet, and cook, stirring frequently, until the mixture is hot and bubbly, about 10 minutes.
  3. To serve, place two tortillas on a plate and top with a large spoonful of the chickpea mixture. Top with the avocado slices and chopped cilantro.

rancheros square

Other recipes you might enjoy include:

  • No-Huevos Rancheros
  • Tex Mex Tofu Scramble 
  • Double Shelled Black Bean Tacos
  • Roasted Chickpea Taco Salad
  • Sofritas Burrito Bowl

Horizontal plate

Filed Under: Vegan Breakfast Recipes, Vegan Recipes Tagged With: breakfast, Chickpea Rancheros, plant-based, Recipe, Vegan

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

Previous Post: « Broccoli and Tempeh with Spicy Peanut Sauce
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Reader Interactions

   

Comments

  1. Susan says

    January 14, 2020 at 5:29 AM

    5 stars
    This looks good! Will have to try it soon

    Reply
    • Dianne says

      January 14, 2020 at 9:57 AM

      Thank you, Susan! I hope you enjoy it!

      Reply

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Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

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