breakfast

Huevos Rancheros con Frijoles Negros y Queso Fresco

Name: Huevos Rancheros con Frijoles Negros y Queso Fresco
Ingredients: 3 (6-inch) tortillas Corn tortillas; 1/2 cup (124 g) Black beans, canned, rinsed and drained; 1/3 cup (80 g) Salsa roja (store-bought or homemade); 1/4 medium (30 g) Avocado, ripe, diced; 1 oz (28 g) Queso fresco, crumbled; 2 tbsp Cilantro, fresh, chopped; 1 tsp Lime juice, fresh; 1/4 tsp Garlic powder; 1/4 tsp Cumin powder; 1 tsp (5 g) Olive oil (for frying tortillas)

Nutrition

1094

kcal

Calories

Protein

169.9

Carbs

Fat

AI Insight

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Ingredients(10)

Corn tortillas3 (6-inch) tortillas

Black beans, canned, rinsed and drained1/2 cup (124 g)

Salsa roja (store-bought or homemade)1/3 cup (80 g)

Avocado, ripe, diced1/4 medium (30 g)

Queso fresco, crumbled1 oz (28 g)

Cilantro, fresh, chopped2 tbsp

Lime juice, fresh1 tsp

Garlic powder1/4 tsp

Cumin powder1/4 tsp

Olive oil (for frying tortillas)1 tsp (5 g)

Instructions

Lightly fry the corn tortillas in a dry skillet over medium-high heat for about 30 seconds per side until softened and slightly pliable. Alternatively, warm them briefly in a microwave wrapped in a damp paper towel.

In a small saucepan, combine the rinsed black beans with 1/4 cup of water, garlic powder, and cumin. Simmer over medium-low heat for 5-7 minutes, mashing some of the beans with a fork to create a slightly thicker consistency. Stir in the lime juice.

While beans are simmering, prepare the salsa by gently warming it in a small skillet or microwave.

To assemble, place two warm tortillas on a plate. Spoon the warm black beans over the tortillas. Top with the warmed salsa.

Add the diced avocado and crumbled queso fresco on top of the salsa.

Garnish with fresh chopped cilantro. Serve immediately.