Food is one of the most important elements across cultures, so we understand some hesitation in tweaking old, treasured family recipes. But how’s anything ever going to get better if we don’t try it? Our plant-based eggs work in recipes from across the globe and across generations. Make them in this delicious recipe from @alexafuelednaturally and we guarantee your folks will ask for seconds. Serves 4-5 Ingredients for huevos a la mexicana: 2 tbsp plant-based butter or oil 1/4 onion, finely diced 2 cloves garlic, minced 1 Roma tomato, finely diced 1 serrano or jalapeño pepper, finely diced 1 bottle JUST Egg Pinch of salt and pepper Ingredients for refried beans: 2 tbsp oil 1/4 onion 2 garlic cloves 1 guajillo pepper (optional) 2 cups cooked pinto beans 1/2 cup vegetable broth Pinch of salt Ingredients for enfrijoladas: 8-10 corn tortillas 2-3 tbsp High heat oil for pan frying Plant-based crema Plant-based cheese of choice Avocado For the huevos a la mexicana: 1. To a pan over medium-low heat, add 1 tbsp plant-based butter. Once melted, add finely diced onion and sauté for 2 minutes. Then, add minced garlic and sauté for 1 minute. Add tomatoes and sauté for 4 minutes, then add serrano pepper and sauté for 2 minutes. Season with a pinch of salt and pepper 2. Push the sautéed mixture to the outer edges of the pan. In the center of the pan, add 1 tbsp of plant-based butter. 3. Once melted, add JUST Egg. Season lightly with salt and pepper and scramble for 3-5 minutes. Slowly add the tomato mixture into the #JUSTEgg scramble. Turn off the heat once you reach a scrambled, egg-like consistency. Get the full recipe for @alexafuelednaturally’s enfrijoladas de huevo in our link in bio. #ReallyLameExcuses #PlantBasedIsEasy