Breakfast · Mexican · 15 min
Huevos Rancheros with Black Beans and Avocado
- Calories
- 1041
- Protein
- 79g
- Carbs
- 66g
- Fat
- 51g
Ingredients
- 2 (6-inch) tortillas Corn tortillas
- 0.5 cup (120 g) Black beans, canned, rinsed and drained
- 0.25 cup (60 g) Salsa roja
- 0.25 medium (40 g) Avocado, ripe
- 1 oz (28 g) Cheddar cheese, shredded
- 1 tsp (5 g) Olive oil
- 1 tbsp, chopped Cilantro, fresh
- 1 tsp Lime juice
- 0.25 tsp Smoked paprika
- 0.25 tsp Cumin
- pinch Salt
- pinch Black pepper
- 3 oz (85 g) Sirloin steak, lean, grilled and sliced
Method
- 01Prepare the steak: Season a 3 oz lean sirloin steak with salt, pepper, smoked paprika, and cumin. Grill or pan-sear to medium-rare (about 3-4 minutes per side for medium-rare). Let rest for 5 minutes, then slice thinly.
- 02Warm the tortillas: Lightly char the corn tortillas directly over a low gas flame or in a dry skillet until pliable.
- 03Prepare the black beans: In a small saucepan, combine the rinsed black beans with 1/4 cup of water. Bring to a simmer and cook for 3-5 minutes until heated through. Mash lightly with a fork and season with salt and pepper.
- 04Assemble the base: Place the warmed tortillas on a plate. Spoon the mashed black beans over each tortilla.
- 05Top with steak and salsa: Arrange the sliced grilled sirloin steak over the black beans. Spoon the salsa roja over the steak.
- 06Add toppings: Dice the avocado and scatter it over the salsa. Sprinkle with shredded cheddar cheese and fresh chopped cilantro. Drizzle with lime juice.
- 07Serve immediately.
Cook it with the whole plan around it
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