Huevos Rancheros

Name: Huevos Rancheros
Ingredients: 4 corn tortillas; 4 eggs; 1 cup black beans; 1 cup diced tomatoes; 1/2 cup onion; 1/4 cup cilantro; 2 tbsp olive oil; to taste salt; to taste pepper

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesvegetarianglutenFreedairyFree

Nutrition (per serving)

900Calories

85 gProtein

60 gCarbs

30 gFat

8 gSugar

1000 mgSalt

Ingredients

4 corn tortillas
4 eggs
1 cup black beans
1 cup diced tomatoes
1/2 cup onion
1/4 cup cilantro
2 tbsp olive oil
to taste salt
to taste pepper

Method

Heat oil in a heavy skillet over medium-high until shimmering, about 2 minutes, then add onion and cook stirring occasionally until golden-brown, 6–8 minutes.
Add black beans, diced tomatoes, and cook for an additional 2 minutes, stirring frequently.
In a large bowl, whisk together eggs and a pinch of salt, then set aside.
In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
Add eggs to the bowl with the bean mixture and stir gently to combine.
Pour the egg mixture over the warmed tortillas and cook until the eggs are set, about 4–5 minutes.
Use a spatula to carefully fold the tortillas in half and cook for an additional 2 minutes, until the other side is lightly browned.
Serve hot, garnished with cilantro and your choice of salsa or hot sauce.
Repeat with remaining ingredients to make 4 servings total, or store leftovers in an airtight container in the fridge for up to 24 hours.
For a crisper tortilla, try baking in the oven at 400°F (200°C) for 5 minutes before filling and folding.