BVQ Huevos Rancheros
This recipe was developed by Chef George Finn at the University of St. Thomas during one of our product trainings.
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Servings: 1
Ingredients
1 #8 Disher Refried Black Beans (recipe below)
1 #8 Disher BVQ Ranchero Mix (recipe below)
2 4-inch Corn tortillas, fried
4 Ounces JUST Eggs, cooked
3 Ounces Ranchero Vegan Hollandaise (recipe below)
1 Ounce Pico
½ Ounce Moocho Mozzarella Cheese
½ Ounce Moocho Cheddar Cheese
Preparation
1. Place the black beans in the center of the plate, top with one corn tortilla.
2. Place the BVQ mix on the tortilla, top with the other tortilla.
3. Place the cooked JUST eggs on top.
4. Top with the Vegan Hollandaise.
5. Garnish with pico and Moocho Mozzarella and Moocho Cheddar cheeses.
Refried Black Beans
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Servings: 24
Serving Size: 1-#8 Disher
Ingredients
1 Cup Oil Blend
¼ Pound Yellow Onions, chopped
¼ Pound Red Peppers, diced
¼ Pound Poblano Peppers
1/8 Cup Oregano
½ Cup Cumin
½ Cup Chili Powder
½ Cup Garlic
2 Cups Diced Green Chilis, canned
2 Ounces Chipotle Peppers, Canned
2 Ounces Water
1 Gallon Cooked Black Beans
1/3 Cup Veggie base
Preparation
1. Place oil in a hot pan. Add onions and peppers cook till they are soft, onions translucent.
2. Add Oregano, Cumin, Chili Powder, and Garlic and cook for 5 minutes. You should be able to smell the spices.
3. Add Veggie base, water and black beans. Cook for 15 minutes, stirring occasionally.
4. Blend with an immersion blender but don’t blend all the way, make sure there are still beans showing.
5. Serve.
Ranchero Vegan Hollandaise
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Servings: 10
Serving Size: 3 ounces
Ingredients
2 Cups Vegan Mayo
2 Ounces Vegan Butter, melted
2 Ounces Lemon Juice
¼ Teaspoon White Pepper
1/3 Cup Mild salsa
1 Teaspoon Turmeric
1 Tablespoon Kosher Salt
Preparation
1. Mix everything in a pot over medium heat. Stir, heat up slowly, don’t boil. Serve.
BVQ Ranchero Mix
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Servings: 8
Serving Size: 1-#8 Disher
Ingredients
10 Ounces Barvecue Naked Pulled BVQ
2 Cups Ranchero Sauce (recipe below)
Preparation
1. Mix together and heat.
Ranchero Sauce
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Servings: 12
Serving Size: 2 cups
Ingredients
½ Cup Oil
1 Pound Yellow Onions
1 Pound Red Peppers
1 Pound Poblano Peppers
¾ Cup Garlic, chopped
¼ Cup Cumin
2 Tablespoons Cayenne Pepper
2 Tablespoons Chili Powder
3 Quarts Veggie Stock
1 #10 can Diced Tomatoes, canned
2 Cups Tomato Paste
½ Cup Non-dairy milk
Preparation
1. Add oil to a hot pan.
2. Add peppers and onions, let cook till soft.
3. Add Garlic, Cumin, Cayenne, Chili Powder and let cook on low heat for 5 minutes.
4. Add Veggie stock and diced tomatoes. Stir and let simmer for ½ hour.
5. Blend with immersion blender.