I have said this before and I will say it again...I love eggs! Since my first attempt at the Huevos Rancheros was decent, I wanted to try them again with hard shell tortillas. I think the hard shell tortilla ones were better.
Ingredients
1 small hard shell tortilla
1 large egg
1 tbsp Extra Virgin Olive Oil (use more if you need to) or cooking spray
Black Bean Puree
Ingredients
1/2 cup Black beans
1 tsp jalapeños
1/2 tsp crushed red pepper
1/2 tsp Extra Virgin Olive Oil
1 tsp taco seasoning
Pico de Gallo
Ingredients
2 tbsp finely chopped tomatoes
1/2 tbsp finely chopped onions
1/2 tbsp finely chopped cilantro
1/4 tsp minced garlic
1/4 tsp lemon juice
1/4 tsp crushed red pepper
salt
Steps
- Combine all the ingredients for pico de gallo and refrigerate until ready to serve.
- Puree the black beans and jalapeños in a blender.
- Heat oil in a small pan on medium heat, add black bean puree, taco seasoning & crushed red pepper, cook for 2-3 minutes and set aside.
- Heat a non-stick pan, add oil, add the egg (make sure the yolk doesn't break when you crack the egg), cover and cook on medium-low heat until the egg whites go from clear to white.
- Put the tortilla in the microwave for 30 seconds on each side. Or you can toast it in a toaster oven for a minute or two.
- pread the black bean puree on the warm hard shell tortilla, place cooked egg over the puree, add salt and pepper and serve with pico.
Prep Time 10-15 minutes | Cooking time 15 minutes | Serves 1
