Breakfast · Mexican · 15 min
Huevos Rancheros con Frijoles Negros
- Calories
- 1590
- Protein
- 72g
- Carbs
- 181g
- Fat
- 51g
Ingredients
- 3 each corn tortillas
- 1.4077 tbsp lard
- 2 each egg
- 1 cup canned diced tomatoes
- 0.25 cup yellow onion
- 0.5 each serrano pepper
- 1 clove garlic
- 0.5 tsp ground cumin
- 0.25 tsp salt
- 0.125 tsp black pepper
- 4.3824 cup canned black beans
- 0.25 cup cotija cheese
- 0.5 each avocado
Method
- 01In a small saucepan, heat 1/2 tablespoon of lard over medium heat. Add the minced serrano pepper and garlic, sautéing until fragrant, about 30 seconds.
- 02Add the undrained diced tomatoes, chopped onion, ground cumin, salt, and black pepper. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes until sauce thickens slightly.
- 03In a skillet, heat 1 tablespoon of lard over medium heat. Add the rinsed and drained black beans. Mash with a fork or potato masher, adding a splash of water if dry, and cook 5-7 minutes until hot and creamy.
- 04In a separate non-stick pan, heat 1/2 tablespoon of lard. Lightly flash each corn tortilla in the warm skillet to soften, then remove.
- 05Crack the eggs into the same non-stick skillet and fry over medium heat until whites are completely set and opaque and yolks reach desired firm or runny consistency (safe internal egg doneness reaches 160°F/71°C for set eggs).
- 06Assemble by spreading warm refried black beans on the plate, laying down the corn tortillas, spooning warm salsa roja over top, and placing the fried eggs on top of the salsa.
- 07Garnish with crumbled cotija cheese and fresh sliced avocado, then serve immediately.
Cook it with the whole plan around it
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