Meatless Monday–Huevos or Tofu Rancheros with Salsa de Aguacate y Tomatillo

Huevos Rancheros con Salsa de Aguacate

Corn tortillas, leftover pinto beans and a large batch of Salsa de Aguacate quickly become a meatless dinner for two.  Use eggs for a vegetarian version or vegans can substitute pressed and pan fried tofu for the eggs. Either version is a delicious, quick and nutritious Monday night meal. The salsa is a raw version which adds a refreshing component to a normally heavy dish.  Top with roasted peppers or chilies.


  • 1 medium avocado quartered
  • 3/4 lb of tomatillos quartered
  • 1/2 small white onion-diced
  • 1 small garlic clove
  • 1 jalapeño seeded
  • 1/4 tsp salt and sugar
  • 1/4 c cold water
  • 1/2 c cilantro roughly chopped
  • 1 small lime juiced

Place sugar, salt, garlic, onion and lime juice in food processor. Pulse until minced. Scrape down as needed with spatula. Add jalapeño and 1/2 tomatillos, pulse until coarsely chopped. Add 1/2 avocado and 1/2 cilantro, blend until smooth. Add remaining avocado and tomatillos, blend until desired consistency.  If sauce is too thick whisk in cold water 1 T at a time. Chill for 1 hour before serving.  Store for up to 5 days in the refrigerator.

Salsa de Aguacate


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