Breakfast · Mexican · 15 min
Huevos Rancheros con Frijoles Negros y Aguacate
- Calories
- 915
- Protein
- 35g
- Carbs
- 115g
- Fat
- 36g
Ingredients
- 3 each corn tortilla
- 2 each egg
- 1 cup canned black beans
- 0.25 cup white onion
- 1 clove garlic
- 1 tbsp vegetable oil
- 0.25 tsp salt
- 0.125 tsp black pepper
- 0.5 cup salsa roja
- 0.5 each avocado
- 1 tbsp lime juice
Method
- 01In a small saucepan, heat 1 teaspoon of vegetable oil over medium heat. Add the diced white onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant.
- 02Add the rinsed black beans, 1/4 cup water, half the salt, and half the black pepper. Simmer for 5-7 minutes, coarsely mashing some beans with a spoon to create a thick, creamy texture. Keep warm.
- 03Heat 1 teaspoon of vegetable oil in a skillet over medium-high heat. Warm each corn tortilla for 30-60 seconds per side until soft and pliable. Transfer tortillas to a serving plate.
- 04In the same skillet, add the remaining 1 teaspoon of vegetable oil. Crack the eggs into the pan and fry until whites are completely set and yolks reach desired doneness (internal temperature reaching 160°F/71°C for safe egg consumption).
- 05In a small bowl, mash the avocado with fresh lime juice, the remaining salt, and black pepper.
- 06Spoon warm black beans over the tortillas, top each tortilla with a fried egg, pour warm salsa roja over the top, and finish with dollops of the avocado mixture.
Cook it with the whole plan around it
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