By Brittanie Peterson
Preheat the oven to 300°F (150°C) to keep tortillas warm.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add each corn tortilla to the skillet and cook for 1 minute on each side until lightly golden and crisp. Transfer them to the oven to keep warm.
In the same skillet, add another tablespoon of olive oil. Crack the eggs into the skillet, season with salt and pepper, and cook for about 3 minutes until the whites are set but the yolks remain runny. Cook longer if harder yolks are desired.
While eggs are cooking, heat the black beans in a small saucepan over medium heat.
Slice the avocado in half, remove the pit, and scoop out the flesh. Slice or dice it according to your preference.
Finely chop the cilantro and cut the lime into wedges.
Once everything is ready, place a warm tortilla on each serving plate. Top each tortilla with a fried egg.
Spoon ranchero sauce evenly over each egg-topped tortilla, followed by black beans and slices of avocado. Garnish with chopped cilantro and serve with lime wedges on the side.
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This Mexican Breakfast Brunch Vegetarian recipe is ready in 30 minutes and features corn tortillas, eggs, ranchero sauce and other delicious ingredients. Contains 420 calories total.
Preheat the oven to 300°F (150°C) to keep tortillas warm.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add each corn tortilla to the skillet and cook for 1 minute on each side until lightly golden and crisp. Transfer them to the oven to keep warm.
In the same skillet, add another tablespoon of olive oil. Crack the eggs into the skillet, season with salt and pepper, and cook for about 3 minutes until the whites are set but the yolks remain runny. Cook longer if harder yolks are desired.
While eggs are cooking, heat the black beans in a small saucepan over medium heat.
Slice the avocado in half, remove the pit, and scoop out the flesh. Slice or dice it according to your preference.
Finely chop the cilantro and cut the lime into wedges.
Once everything is ready, place a warm tortilla on each serving plate. Top each tortilla with a fried egg.
Spoon ranchero sauce evenly over each egg-topped tortilla, followed by black beans and slices of avocado. Garnish with chopped cilantro and serve with lime wedges on the side.
Calories per Serving: 420
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