Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Photo & Recipe by: Natalie Wiser-Orozco
1 Cup Vegetable Oil (for frying the tortillas)
1 Jar Heka Saucery's Egyptian Tomato Sauce
1 15 ounce can Refried Beans
8 Corn Tortillas
½ Teaspoon Extra Virgin Olive Oil
1 Bottle Just Egg
¼ Teaspoon Salt
¼ Cup Fresh Chopped Cilantro
½ Cup Vegan Sour Cream
Heat 1 cup of oil in a small cast-iron pan over medium heat. While the oil heats up, heat the Egyptian Tomato Sauce in a medium pot over low heat, stirring occasionally.
Fry one tortilla at a time for 20-40 seconds each side until crispy and golden brown. Remove to paper towels to drain.
Place the refried beans in a microwave safe bowl, and break up with a spoon. Cover with plastic wrap, and heat in a microwave on high for 5 minutes, stirring halfway through. Mix thoroughly, adding a little water to achieve a more loose, easily spreadable consistency. Keep covered until ready to use.
Just before serving, heat a non-stick pan over medium heat, and add the entire bottle of Just Egg. Season with salt. Scramble the eggs using a rubber spatula, until the eggs are set.
To serve, place two fried tortillas on each plate. Divide the refried beans on top of each tortilla, a spoonful of Tomato Sauce, followed by the egg scramble. Top with more sauce if desired, and garnish with cilantro, avocado and a drizzle of vegan sour cream.