Huevos Rancheros
recipe

A delicious Mexican breakfast that satisfies hunger and perks you up after a long night. Perfect for weekend brunch!
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 2 cans black beans (e.g., Go Green Organic)
- 3 garlic cloves, minced
- 1 onion, diced
- 0.5 cup water
- 1 chipotle pepper (or 0.5 tsp chili powder)
- 1 tbsp red wine vinegar
- 1 tsp honey
- Oil for frying
- 8 fried eggs
- 3 tomatoes, diced
- 2 ripe avocados, sliced
- Crumbled feta cheese
- Fresh cilantro, chopped
- 8-12 small tortillas (e.g., Masa Harina Corn Tortillas or Indian small wheat tortillas)

Instructions:

1. Drain the black beans.
2. In a pan, sauté the diced onion and minced garlic in oil until translucent.
3. Add the drained black beans, water, chipotle, red wine vinegar, and honey. Let simmer for 5-10 minutes.
4. Remove the chipotle before serving. If using chili powder, add it with the onions.
5. Fry the eggs in a lightly oiled skillet over medium heat. Do not flip to keep the yolks runny.
6. Slice the avocados, chop the tomatoes, and crumble the feta.
7. On a plate, layer the tortillas, add the black bean mixture, a fried egg, sliced avocado, diced tomato, feta, and fresh cilantro on top.
8. Serve immediately and enjoy!
Nutritional Information: (per serving)
- Calories: 450 kcal
- Protein: 20 g
- Carbohydrates: 40 g
- Fat: 25 g
- Fiber: 10 g

Reviews: 3.35 (2718 reviews) ★★★★★ share