“Delightful Mexican Vegetarian Brunch: Spicy Black Bean Huevos Rancheros with Corn Tortilla and Avocado Crema”

Allergens

None

Ingredients

• 2 large corn tortillas
• 1 cup black beans (cooked or canned)
• 2 eggs
• 1 avocado
• 2 tablespoons sour cream
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• Fresh cilantro leaves, for garnish

Instructions

1. In a small bowl, mash the avocado with sour cream, cumin, smoked paprika, salt, and pepper until smooth and creamy. Set aside.
2. Heat 1 tablespoon of oil in a non stick pan over medium heat. Carefully crack the eggs into the pan, season with salt and pepper, and cook to desired doneness. Remove from pan and set aside.
3. In another non stick pan, heat the remaining oil over medium heat. Place one corn tortilla in the pan and cook until crispy, about 1 2 minutes per side. Repeat for the second tortilla.
4. Top each crispy tortilla with a generous portion of cooked black beans, followed by a poached or fried egg. Dollop avocado crema over the top, and garnish with fresh cilantro leaves. Serve immediately.

Chef’s Insight

To enhance the aroma of this dish, add a pinch of ground cinnamon or nutmeg to the spice mix for a unique twist on traditional Mexican flavors.

Notes

For best results, use freshly cooked black beans and homemade avocado crema.