Meal
breakfast

Huevos Rancheros con Frijoles Negros y Aguacate

Nutrition

878

kcal

Calories

33.6

g

Protein

105.7

g

Carbs

33.5

g

Fat

AI Insight

Insight not available for this recipe.

Ingredients(10)

Corn tortillas3 (6-inch)
Black beans, canned, rinsed and drained15 oz (425 g)
Salsa roja (store-bought or homemade)0.5 cup (120 g)
Avocado, ripe0.5 medium (about 100 g)
Lime juice, fresh1 tbsp
Onion, white, finely diced0.25 cup (40 g)
Garlic, minced1 clove
Vegetable oil (for frying tortillas)1 tbsp
Salt, to taste0.25 tsp
Black pepper, to taste0.125 tsp

Instructions

1

Prepare the black beans: In a medium saucepan, heat the diced onion and minced garlic in 1 teaspoon of vegetable oil over medium heat until softened, about 3-4 minutes. Add the rinsed and drained black beans, 1/4 cup of water, and a pinch of salt and pepper. Simmer for 5-7 minutes, mashing some of the beans with the back of a spoon to create a creamier texture. Keep warm.

2

Prepare the tortillas: Heat the remaining 2 teaspoons of vegetable oil in a non-stick skillet over medium-high heat. Lightly fry each corn tortilla for about 30-60 seconds per side until pliable and slightly golden. Alternatively, you can warm them on a dry skillet or briefly in the oven.

3

Assemble the Huevos Rancheros: Place two fried tortillas on each plate. Spoon a generous portion of the warm black beans over the tortillas. Top with a ladleful of salsa roja.

4

Prepare the avocado: In a small bowl, mash the avocado with fresh lime juice, salt, and pepper. Spread or dollop the avocado mixture over the salsa.

5

Serve immediately. This dish is traditionally served with a fried or poached egg on top, but to meet your dietary requirements, we are omitting it. You can add a sprinkle of cotija cheese or a dollop of crema if desired, adjusting macros accordingly.