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Cinco de Mayo: Shut Up And Cook, Huevos Rancheros


To honor and recognize the annual cultural holiday of the Mexican army’s win over the French forces in 1862, we would like to share a scrumptious dish to add to this festive occasion for you to indulge in at home. It’s the perfect meal to eat at any time of the day or year.

I love the hearty black beans, the pico de gallo, and of course the avocado. This recipe can be created as a vegan dish, as well as for those who prefer huevos (eggs). There are no rules, other than making it good and enjoying it.

Serves 4


  • 1 tomato, diced
  • 1/4 yellow onion, finely minced
  • Juice from 1 lime
  • Sea salt or Sea Veg
  • 1/4 cup soy cream cheese
  • 1 tablespoon rice milk
  • 1 tablespoon olive oil or coconut oil
  • 4 large eggs or 3 ounces tofu, sliced into 4 equal squares
  • 2 cups cooked black beans
  • 1 batch of guacamole
  • 1/4 cup cilantro leaves, minced, for garnish

Method Of Preparation:

  1. To make pico de gallo, combine tomato, onion, lime juice, and a pinch of sea salt or Sea Veg. Give it a taste and adjust salt to your liking.
  2. To make the dairy-free sour cream, add the soy cream cheese and rice milk to a small bowl; whisk until smooth.
  3. Set a small sauté pan over medium-high heat and add olive oil or coconut oil. When the oil is hot, fry the eggs, one at a time, until cooked to your liking. If using tofu, add the tofu slices and cook until lightly browned, flipping halfway through, about 3 to 5 minutes on each side.
  4. To assemble, divide the black beans between plates. Top each plate with a fried egg or a square of tofu, a dollop of dairy-free sour cream, a spoonful of pico de gallo, and guacamole. Garnish with cilantro.

Enjoy with much love, great health, and many blessings,

Erica Reid, Founder of nécessité
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