Huevos Rancheros (Vegetarian Version)
recipe

A Mexican breakfast featuring crispy tortillas served with eggs and delicious toppings. This vegetarian version adds flavor and color to your morning.
Preparation Time: 30 minutes
Serving Size: 2
Ingredients:
- 2 plain tortillas
- 4 eggs
- 1 avocado
- 1 tomato
- 1 small onion
- 1 green chili
- 1 cup cooked black beans
- 1 teaspoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
1. Heat olive oil in a skillet over medium heat.
2. Fry the tortillas in the skillet on both sides until crispy. Set aside.
3. Chop the onion and chili, and sauté them in the skillet until soft.
4. Add the chopped tomato and black beans to the skillet, seasoning with salt and pepper. Heat the mixture thoroughly.
5. Cook the eggs to your liking (e.g., fried or scrambled).
6. Assemble the dish: place a crispy tortilla on a plate, top with the bean-tomato mixture and eggs.
7. Slice the avocado and place it on top of the dish. Garnish with fresh cilantro.
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 20 g
- Carbohydrates: 35 g
- Fat: 25 g
- Fiber: 10 g

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