By Brittanie Peterson
Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add the corn tortillas, one at a time, cooking for about 1 minute on each side until golden brown and slightly crispy. Remove from the skillet and set aside, keeping them warm in a low oven or under a clean kitchen towel.
In the same skillet, heat 1 more tablespoon of olive oil over medium heat. Crack the eggs into the skillet, season with salt and pepper, and cook until the whites are set and the yolks are still runny, about 3-4 minutes.
Meanwhile, in a small saucepan, heat the refried black beans over low heat until warmed through. Stir occasionally to prevent sticking.
Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash it with a fork and season with a little lime juice, salt, and pepper to taste.
To assemble, spread a layer of refried black beans onto each warm tortilla.
Top each tortilla with a cooked egg.
Spoon ranchero salsa over each egg, distributing evenly.
Add a dollop of mashed avocado beside the salsa.
Garnish each serving with fresh cilantro leaves and a squeeze of lime juice.
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This Mexican Breakfast Brunch recipe is ready in 25 minutes and features eggs, corn tortillas, refried black beans and other delicious ingredients. Contains 450 calories total.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add the corn tortillas, one at a time, cooking for about 1 minute on each side until golden brown and slightly crispy. Remove from the skillet and set aside, keeping them warm in a low oven or under a clean kitchen towel.
In the same skillet, heat 1 more tablespoon of olive oil over medium heat. Crack the eggs into the skillet, season with salt and pepper, and cook until the whites are set and the yolks are still runny, about 3-4 minutes.
Meanwhile, in a small saucepan, heat the refried black beans over low heat until warmed through. Stir occasionally to prevent sticking.
Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash it with a fork and season with a little lime juice, salt, and pepper to taste.
To assemble, spread a layer of refried black beans onto each warm tortilla.
Top each tortilla with a cooked egg.
Spoon ranchero salsa over each egg, distributing evenly.
Add a dollop of mashed avocado beside the salsa.
Garnish each serving with fresh cilantro leaves and a squeeze of lime juice.
Calories per Serving: 450
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