Breakfast · Mexican · 10 min
Huevos Rancheros con Chorizo y Frijoles Negros
- Calories
- 834
- Protein
- 41g
- Carbs
- 56g
- Fat
- 50g
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)
Method
- 01Prepare 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.
- 02Warm 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.
- 03Fry 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.
- 04Assemble the dish: Spoon the chorizo and bean mixture onto the center of each fried tortilla. Top with a generous amount of salsa roja.
- 05Garnish: Arrange sliced avocado over the salsa. Sprinkle with crumbled cotija cheese. Finish with a squeeze of fresh lime juice.
- 06Serve immediately.
Cook it with the whole plan around it
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