Description
A delicious and easy recipe for Ranch-Style Eggs Delight, featuring black beans, eggs, and fresh toppings.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 large eggs
- 4 corn tortillas
- 1 cup salsa (store-bought or homemade)
- 1 avocado, sliced
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the black beans, ground cumin, chili powder, salt, and pepper to the skillet. Stir well and cook for about 5 minutes until heated through. Remove from heat and set aside.
- In a separate skillet, cook the eggs to your liking (sunny-side up, over-easy, or scrambled). Season with salt and pepper.
- While the eggs are cooking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- To assemble, place two tortillas on each plate. Spoon the black bean mixture over the tortillas, then top with two eggs per plate.
- Drizzle salsa over the eggs and garnish with avocado slices and chopped cilantro. Serve with lime wedges on the side.
Notes
- For a spicier kick, add diced jalapeños to the onion and bell pepper mixture.
- To make it vegetarian, simply omit the eggs and serve the black bean mixture over the tortillas with salsa and avocado for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 200mg