Huevos Rancheros with Enhanced Black Bean Salsa and Crispy Tortillas

Elevated Huevos Rancheros featuring a vibrant black bean salsa and crispy corn tortillas for a delightful gluten-free breakfast.

Ingredients

• 6 Corn Tortillas (small, street-style)
• 3 Large Eggs
• 1 can (15oz), rinsed and drained Canned Black Beans
• 1 cup Diced Tomatoes (fresh or canned)
• 0.25, finely diced Red Onion
• 0.5, seeded and minced (optional) Jalapeño
• 2 tbsp, chopped Fresh Cilantro
• 1 tbsp Fresh Lime Juice
• 0.75, diced Ripe Avocado
• 2 tbsp Olive Oil or Avocado Oil
• 1 cup Your favorite Salsa
• 2 oz, crumbled (optional) Queso Fresco
• 0.25 tsp Cumin
• to taste Sea Salt and Freshly Ground Black Pepper

Instructions

1. Prepare enhanced black bean salsa: In a medium bowl, combine black beans, diced tomatoes, red onion, seeded, minced jalapeño (if using), cilantro, lime juice, and cumin. Season with sea salt and freshly ground black pepper. Gently mash a small portion of the black beans to help bind the salsa. Set aside.
2. Heat a thin layer of oil in a skillet over medium-high heat. Fry corn tortillas until golden brown and crispy on both sides. Drain on paper towels and sprinkle with a pinch of sea salt immediately after frying.
3. Fry eggs to your liking (sunny-side up, over easy, etc.).
4. To assemble, place two crispy tortillas on each plate. Top with fried egg(s) and a generous spoonful of enhanced black bean salsa.
5. Drizzle with your favorite salsa, garnish with diced avocado and crumbled queso fresco (if using).

Cuisine: Mexican

Suitability: gluten-free

Prep Time: 20 mins

Cook Time: 25 mins

Serving Size: 3

Meal Type: breakfast