Ingredients with Measurements:
- 4 corn tortillas
- 4 large eggs
- 1 can (14 oz) of black beans, drained and rinsed
- 1/2 cup of diced tomatoes
- 1/4 cup of diced onions
- 1/4 cup of chopped cilantro
- 1 avocado, diced
- 1 lime, juiced
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Non-stick skillet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the diced avocado, lime juice, cilantro, salt, and pepper to make the avocado salsa. Set aside.
3. In a non-stick skillet, heat the olive oil over medium heat.
4. Add the diced onions and cook until they are translucent.
5. Add the black beans and diced tomatoes to the skillet and cook for 5 minutes.
6. Using a spoon, create 4 wells in the bean mixture.
7. Crack an egg into each well.
8. Season the eggs with salt and pepper.
9. Place the skillet in the oven and bake for 10-12 minutes or until the eggs are cooked to your liking.
10. While the eggs are cooking, heat the corn tortillas in the microwave for 30 seconds or until warm.
11. To assemble, place a tortilla on a plate and spoon the egg and bean mixture on top.
12. Add a spoonful of avocado salsa on top of the egg mixture.
13. Repeat with the remaining tortillas and egg mixture.
14. Garnish with additional cilantro and serve.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 32g
Protein: 16g
Fiber: 11g
Substitutions for ingredients:
- You can use flour tortillas instead of corn tortillas.
- If you don't have black beans, you can use pinto beans or kidney beans.
- You can use diced canned tomatoes instead of fresh tomatoes.
- If you don't have cilantro, you can use parsley.
Variations:
- You can add sliced jalapenos for some heat.
- You can add shredded cheese on top of the egg mixture before baking.
- You can add sliced avocado on top of the egg mixture before baking.
Tips and tricks:
- Make sure to heat the tortillas before assembling the dish to prevent them from cracking.
- You can make the avocado salsa ahead of time and store it in the refrigerator until ready to use.
- If you prefer your eggs runny, bake them for 8-10 minutes instead of 10-12 minutes.
Storage instructions:
Store any leftover egg and bean mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, microwave the egg and bean mixture for 1-2 minutes or until heated through.
Presentation ideas:
Serve the Huevos Rancheros with Avocado Salsa on a colorful plate with a side of sliced avocado and lime wedges.
Garnishes:
Garnish with additional cilantro and sliced avocado.
Pairings:
This dish pairs well with a side of fresh fruit or a side salad.
Suggested side dishes:
- Fresh fruit salad
- Side salad with a citrus vinaigrette
Troubleshooting advice:
- If the eggs are not cooked to your liking, bake them for an additional 1-2 minutes.
- If the tortillas are cracking, heat them for a shorter amount of time in the microwave.
Food safety advice:
Make sure to cook the eggs until they are fully cooked to prevent any risk of foodborne illness.
Food history:
Huevos Rancheros is a traditional Mexican breakfast dish that translates to "rancher's eggs."
Flavor profiles:
This dish has a combination of savory and fresh flavors from the egg and bean mixture, the tangy avocado salsa, and the warm corn tortillas.
Serving suggestions:
Serve this dish for breakfast or brunch with a side of fresh fruit or a side salad.
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Region: Mexican