Cafe Gratitude's Savory Mexican Breakfast

Playing Vegan Boss Challenges Docs to Taste Test

 

 

With black beans, nacho cheese and salsa, you'd never know that Cafe Gratitude's "I Am Bonita" Savory Mexican Breakfast is the vegan way to start your day!

Black Beans
Yield: 4 cups cooked beans

Ingredients:
• 2 cups dry black beans, soaked overnight and rinsed
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon chipotle powder
• 2 bay leaves
• 1 teaspoon salt

Directions:
• Combine black beans, cumin, oregano, chipotle powder and bay leaves in a medium-sized pot.
• Cover beans with water and cook until they are well done, approximately 1 hour.
• When beans are cooked through, add salt.

 

Cashew Nacho Cheese
Yield: 1 quart

Ingredients:
• 2 cups cashews, soaked overnight and rinsed
• 1 tablespoon ground pumpkin seeds
• 1 tablespoon soy lecithin
• 1 teaspoon chipotle powder
• 1/2 tablespoon salt
• 1 3/4 cups filtered water
• 2 tablespoons lemon juice
• 1 clove garlic
• 1/2 jalapeno, or more to taste

Directions:
• Combine all ingredients in a blender and blend well.

 

Salsa Fresca
Yield: 1 quart

Ingredients:
• 1 quart diced tomatoes
• 1/2 bunch cilantro, chopped
• 2 green onions, chopped
• 2 tablespoons red onions, chopped
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 small jalapeno, chopped

Directions:
• Mix all ingredients together by hand.

 

Brown Rice
Yield: 4 cups cooked rice

Ingredients:
• 2 cups short, medium or long-grained brown rice
• Kosher salt, to taste

Directions:
• Rinse rice in a strainer under cold, running water for 30 seconds.
• Bring 24 cups of water to a boil in a large pot with a tight-fitting lid over high heat.
• Add the rice to the water, stir it once and boil, uncovered, for 30 minutes.
• Pour the rice into a strainer over the sink.
• Let the rice drain for 10 seconds, then return it to the pot, off the heat.
• Cover the pot and set aside. Allow the rice to steam in the pot for 10 minutes.
• Uncover the rice, fluff with a fork and season with salt.

 

Savory Mexican Breakfast

Ingredients:
• Prepared black beans
• Prepared rice
• Salsa Fresca
• Cashew nacho cheese
• Avocado, diced
• Vegan corn tortillas, warmed
• Limes, cut in wedges
• Pumpkin seeds, lightly toasted (optional)
• Cilantro, chopped (optional)

Directions:
• Mix 4 cups of rice with 4 cups of black beans.
• Top the mix with the salsa, a generous drizzle of cashew cheese and diced avocado.
• Optional: Sprinkle pumpkin seeds and cilantro over the dish.
• Serve with tortillas and wedges of lime.

Related:
Cafe Gratitude's Zucchini Cilantro Hummus
Cafe Gratitude's Chocolate Mousse with Cashew Coconut Whipped Cream
Robin Quivers' Pumpkin Pecan Pie
Ali Larter's Vegan Chocolate Truffles