
Huevos Rancheros con Frijoles Negros y Aguacate
Nutrition
878
kcal
Calories
33.6
g
Protein
105.7
g
Carbs
33.5
g
Fat
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Ingredients(10)
Instructions
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.
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.
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.
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.
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.