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Pinto Bean Tofu Breakfast Rancheros

Pinto Bean Tofu Breakfast Rancheros


  • 1 teaspoon extra virgin olive oil
  • 4 small (5-inch) corn tortillas
  • 1/3 cup canned vegetarian refried pinto beans
  • 1/3 cup diced, extra firm tofu
  • 2 teaspoons finely chopped black olives
  • 2 tablespoons prepared salsa
  • 2 tablespoons prepared guacamole
  • 2 tablespoons diced green onions


  1. Heat small skillet with 1/2 teaspoon olive oil.
  2. Spread 3 tablespoons refried beans on one small corn tortilla.
  3. Place in skillet, with bean side on top. Sprinkle with 3 tablespoons tofu and 1 teaspoon black olives.
  4. Place another corn tortilla on top of bean mixture and press. Cook on medium heat for about 3 minutes, until golden. Turn and cook on other side for about 3 minutes, until golden.
  5. Place on serving dish and garnish with 1 tablespoon guacamole, 1 tablespoon salsa and 1 tablespoon green onions. Repeat process to prepare second bean-tofu tortilla.


  • Recipe courtesy Sharon Palmer, R.D.N., author of Plant-Powered for Life.

Nutrition Information

Per serving: 500 kcal cal., 20 g fat (2 mg chol., 618 mg sodium, 12 g Trans fat)ty acid, 4 g sugar, 18 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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