2 corn tortillas
Black bean huevos rancheros. (Photo: Zoe McDonald)
1 small bell pepper (any color)
1 can black beans
1/2 cup shredded queso cheese
1 avocado, cubed
1 tablespoon olive oil
2 eggs
Salsa and hot sauce to taste
Salt and pepper to taste
I began making this recipe because I was poor. It started with only black beans, tortillas and cheese with some hot sauce on top. Needless to say, I have evolved this recipe to fit any spikes or valleys in my budget, because it’s just that good.
Begin by heating the can of black beans in a small saucepan over medium-low. Heat up a skillet with a small amount of olive oil. Cut bell pepper into slices and sauté over medium heat. While your vegetables are cooking, cut an avocado in half, remove the seed and slice the insides into cubes. Once the bell pepper pieces are heated and tender, transport to a bowl to cool.
Heat up the skillet to medium again, adding a healthy amount of olive oil. Once the oil is heated, place a corn tortilla in the oil and fry on both sides for 1-2 minutes. Do the same for the other tortilla. While frying, melt a few tablespoons of the queso cheese on one side of each tortilla. Place them on a plate separate from the other components.
Heat up the skillet again with oil. Fry two eggs, cooking until the yolk is at your desired consistency. One may even break the yolk if that is what they prefer. Turn off the heat.
Now, you will begin layering the huevos rancheros:
Layer 1: one tortilla
Layer 2: about 1/3 cup of the heated black beans
Layer 3: half of the bell pepper pieces
Layer 6: half of the remaining cheese
Layer 4: egg
Layer 5: half of the cubed avocado
Repeat this pattern until all ingredients have been applied to the plate. Top with salsa and hot sauce. Serve immediately and enjoy.
