Breakfast · Mexican · 15 min
Huevos Rancheros con Frijoles Negros y Queso Fresco
- Calories
- 1094
- Protein
- 34g
- Carbs
- 170g
- Fat
- 26g
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)
Method
- 01Lightly 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.
- 02In 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.
- 03While beans are simmering, prepare the salsa by gently warming it in a small skillet or microwave.
- 04To assemble, place two warm tortillas on a plate. Spoon the warm black beans over the tortillas. Top with the warmed salsa.
- 05Add the diced avocado and crumbled queso fresco on top of the salsa.
- 06Garnish with fresh chopped cilantro. Serve immediately.
Cook it with the whole plan around it
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