breakfast

Huevos Rancheros con Chorizo y Frijoles Negros

Name: Huevos Rancheros con Chorizo y Frijoles Negros
Ingredients: 3 (6-inch) Corn tortillas; 1 cup (240 g) Refried black beans (vegetarian); 4 oz (113 g) Mexican chorizo (uncooked); 0.5 cup (120 g) Salsa roja (store-bought, mild); 0.5 medium (75 g) Avocado, sliced; 1 oz (28 g) Cotija cheese, crumbled; 1 tsp Lime juice; 1 tbsp Vegetable oil (for frying tortillas)

Nutrition

834

kcal

Calories

Protein

Carbs

Fat

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Ingredients(8)

Corn tortillas3 (6-inch)

Refried black beans (vegetarian)1 cup (240 g)

Mexican chorizo (uncooked)4 oz (113 g)

Salsa roja (store-bought, mild)0.5 cup (120 g)

Avocado, sliced0.5 medium (75 g)

Cotija cheese, crumbled1 oz (28 g)

Lime juice1 tsp

Vegetable oil (for frying tortillas)1 tbsp

Instructions

Prepare the chorizo: Remove the casing from the chorizo and crumble it into a cold skillet. Cook over medium heat, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain off excess fat, leaving about 1 teaspoon in the pan.

Warm the beans: Add the refried black beans to the skillet with the chorizo. Stir to combine and heat through, about 3-5 minutes. If too thick, add a tablespoon of water.

Fry the tortillas: While the beans are heating, warm the vegetable oil in a separate non-stick skillet over medium-high heat. Lightly fry each corn tortilla for about 30-60 seconds per side until slightly softened and pliable, but not crispy. Drain on paper towels.

Assemble the dish: Spoon the chorizo and bean mixture onto the center of each fried tortilla. Top with a generous amount of salsa roja.

Garnish: Arrange sliced avocado over the salsa. Sprinkle with crumbled cotija cheese. Finish with a squeeze of fresh lime juice.

Serve immediately.