MEXICAN SCRAMBLE BOWL
Recipe by
Easy
At least 1 hour plus chilling
INGREDIENTS:
- 1 cup plus 2 tablespoons Crackd® The No-Egg-Egg®
- vegan chorizo, sliced
- canned pinto beans, drained
- vegan heavy cream
- diced red onion
- 1/2 avocado, sliced
- 3/4 cup cherry tomatoes, halved
- 1/4 cup chopped cilantro
- 1/4 cup sliced jalapeños
- Salt and pepper, to taste
- Lime wedges, for serving
METHOD:
- Heat a skillet over medium heat.
- Add the vegan chorizo and red onion and cook for about 2 minutes.
- Add the pinto beans and cook for another 2 minutes.
- Stir in the Crackd and vegan heavy cream.
- Cook, stirring often, until the scramble is set and creamy.
- Season with salt and pepper.
- Divide into bowls and top with sliced avocado, cherry tomatoes, cilantro and jalapeños.
- Serve with lime wedges.
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