Cafe Gratitude's Savory Mexican Breakfast

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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

• 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

• 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

• 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

• Combine all ingredients in a blender and blend well.


Salsa Fresca
Yield: 1 quart

• 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

• Mix all ingredients together by hand.


Brown Rice
Yield: 4 cups cooked rice

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

• 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

• 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)

• 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.

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