By savea hall
Preheat your oven to 350°F (175°C).
Place the corn tortillas on a baking sheet. Lightly brush them with 1 tbsp of olive oil, salt, and pepper. Bake for about 5-7 minutes until they're crispy and slightly golden. Remove from the oven and set aside.
In a medium skillet, heat 1 tbsp olive oil over medium heat. Add rinsed black beans and a pinch of salt and pepper. Cook for about 3-4 minutes until heated through. Slightly mash some of the beans with the back of a spoon for texture.
In a separate non-stick pan, cook the eggs sunny side up. Season with a little salt and pepper. Cook until the whites are set and the yolks are still runny, about 3-4 minutes. Carefully remove from the pan and set aside.
To assemble the Huevos Rancheros, layer each tortilla with a spoonful of black beans, a cooked egg, and a generous drizzle of salsa roja.
Top each serving with sliced avocado, a sprinkle of shredded cheddar cheese, a squeeze of lime juice, and fresh cilantro leaves.
Serve immediately while still warm, garnished with extra cilantro and lime wedges on the side if desired.
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This Breakfast Mexican Vegetarian recipe is ready in 30 minutes and features corn tortillas, eggs, canned black beans and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 350°F (175°C).
Place the corn tortillas on a baking sheet. Lightly brush them with 1 tbsp of olive oil, salt, and pepper. Bake for about 5-7 minutes until they're crispy and slightly golden. Remove from the oven and set aside.
In a medium skillet, heat 1 tbsp olive oil over medium heat. Add rinsed black beans and a pinch of salt and pepper. Cook for about 3-4 minutes until heated through. Slightly mash some of the beans with the back of a spoon for texture.
In a separate non-stick pan, cook the eggs sunny side up. Season with a little salt and pepper. Cook until the whites are set and the yolks are still runny, about 3-4 minutes. Carefully remove from the pan and set aside.
To assemble the Huevos Rancheros, layer each tortilla with a spoonful of black beans, a cooked egg, and a generous drizzle of salsa roja.
Top each serving with sliced avocado, a sprinkle of shredded cheddar cheese, a squeeze of lime juice, and fresh cilantro leaves.
Serve immediately while still warm, garnished with extra cilantro and lime wedges on the side if desired.
Calories per Serving: 450
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