Ingredients with Measurements:
- 4 corn tortillas
- 4 eggs
- 1/2 cup black beans, drained and rinsed
- 1/2 cup tomato sauce
- 1/2 cup diced tomatoes
- 1/4 cup diced onion
- 1/4 cup diced green bell pepper
- 1/4 cup crumbled queso fresco
- 2 tablespoons vegetable oil
- 1 tablespoon chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a non-stick skillet, heat the vegetable oil over medium heat.
3. Add the diced onion and green bell pepper and cook until they are soft and translucent.
4. Add the tomato sauce and diced tomatoes to the skillet and stir to combine.
5. Add the black beans to the skillet and stir to combine.
6. Season the mixture with salt and pepper to taste.
7. Reduce the heat to low and let the mixture simmer for 5 minutes.
8. While the mixture is simmering, heat the corn tortillas in the oven for 5 minutes.
9. Crack the eggs into the skillet, making sure to space them out evenly.
10. Cover the skillet with a lid and let the eggs cook until the whites are set and the yolks are still runny, about 5 minutes.
11. Remove the skillet from the heat.
12. To assemble the dish, place a heated tortilla on a plate.
13. Spoon some of the tomato and black bean mixture over the tortilla.
14. Place a cooked egg on top of the mixture.
15. Sprinkle some crumbled queso fresco and chopped cilantro over the egg.
16. Repeat the process with the remaining tortillas, tomato and black bean mixture, eggs, queso fresco, and cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 290
- Fat: 16g
- Carbohydrates: 24g
- Protein: 14g
Substitutions for ingredients:
- Corn tortillas can be substituted with flour tortillas.
- Black beans can be substituted with pinto beans.
- Queso fresco can be substituted with feta cheese.
Variations:
- Add sliced avocado as a topping.
- Use salsa instead of tomato sauce.
- Add chopped jalapeño peppers for some heat.
Tips and tricks:
- Make sure to heat the tortillas before assembling the dish to prevent them from breaking.
- Use a non-stick skillet to prevent the eggs from sticking.
- For a vegetarian version, omit the eggs and add more black beans.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the leftovers in a microwave-safe dish and microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the dish on a colorful plate to make it more visually appealing.
Garnishes:
- Chopped cilantro and crumbled queso fresco.
Pairings:
- Serve with a side of refried beans and rice.
Suggested side dishes:
- Refried beans and rice.
Troubleshooting advice:
- If the eggs are not cooking evenly, move the skillet around on the stove to distribute the heat.
Food safety advice:
- Make sure to cook the eggs until the whites are set and the yolks are still runny to prevent any risk of foodborne illness.
Food history:
- Huevos Motuleños is a traditional Mexican breakfast dish that originated in the Yucatan region.
Flavor profiles:
- The dish has a savory and slightly spicy flavor from the tomato and black bean mixture, with a creamy and tangy flavor from the queso fresco.
Serving suggestions:
- Serve the dish for breakfast or brunch.
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Region: Mexican