Mexican Huevos Rancheros Brunch Bowl with Gluten-Free Corn Tortilla Nests and Avocado Salsa Verde

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large corn tortillas (gluten
• free) 1 tablespoon olive oil 2 cans (15 oz each) black beans, drained and rinsed 1 teaspoon ground cumin 1 teaspoon smoked paprika Salt and pepper to taste 6 large eggs 2 avocados, diced 1/4 cup fresh cilantro, finely chopped 1/4 cup cherry tomatoes, halved 2 tablespoons lime juice 2 tablespoons extra
• virgin olive oil 1 jalapeño, finely diced

Instructions

1. a. Preheat the oven to 350°F (175°C). Lightly grease two baking sheets. b. Cut each corn tortilla into quarters and arrange them on the prepared baking sheets in a single layer. Bake for 8 10 minutes, or until crispy and golden brown, flipping halfway through. Remove from oven and let cool. c. In a medium saucepan, heat olive oil over medium heat. Add black beans, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally, then remove from heat. d. In a non stick skillet, fry eggs to desired doneness. e. In a bowl, combine avocado, cilantro, cherry tomatoes, lime juice, extra virgin olive oil, and jalapeño. Season with salt and pepper to taste. f. Assemble the dish by placing a bed of refried beans on each plate, followed by two crispy corn tortilla nests. Top with an egg, then spoon avocado salsa verde over everything. Garnish with extra cilantro and cherry tomatoes if desired.

Chef’s Insight

This recipe is a fusion of traditional Mexican flavors and modern cooking techniques, resulting in an unforgettable brunch experience.

Notes

Feel free to add or omit ingredients based on personal preferences and dietary restrictions.