Description
Experience a burst of Mexican flavor with this vibrant Huevos Rancheros dish. Perfectly fried eggs sit atop warm corn tortillas, enriched with hearty black beans and zesty salsa verde, topped with creamy avocado and fresh cilantro. This irresistible breakfast or brunch option combines rich textures and flavors, ideal for celebrating Cinco de Mayo or any leisurely morning.
Ingredients
Scale
- 4 fresh corn tortillas
- 4 large eggs
- 1 cup canned black beans (drained and rinsed)
- 1 cup salsa verde
- 1 ripe avocado (sliced)
- ¼ cup fresh cilantro (chopped)
- ¼ cup crumbled feta cheese
Instructions
- Warm a non-stick skillet over medium heat. Add a touch of oil and cook the corn tortillas for about 1 minute on each side until soft.
- Crack the eggs into the skillet, cooking sunny-side up for approximately 3-4 minutes until whites are set and yolks remain runny.
- Meanwhile, heat black beans in a small saucepan over low heat for about 5 minutes until warmed through.
- Assemble each tortilla with a layer of black beans followed by a fried egg. Drizzle generously with salsa verde and top with avocado slices.
- Garnish with chopped cilantro and crumbled feta cheese before serving.
Nutrition
- Serving Size: 1 plate (2 tortillas, 2 eggs, toppings included)
- Calories: 512
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 10 g
- Protein: 21 g
- Cholesterol: 370 mg
Keywords: Use fresh ingredients for enhanced flavor; ripe avocados and fresh herbs make a significant difference. Adjust the spiciness of salsa verde by adding jalapeños or choosing milder versions according to your taste preferences. Feel free to customize toppings like sour cream or lime wedges for an extra kick.