Author Notes
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. —themessimake.com
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Ingredients
- Eggs, Tortilla & Black Bean Puree
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1
small hard shell tortilla
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1
large egg
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1 tablespoon
Extra Virgin Olive Oil or cooking spray
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1/2 cup
black beans (canned)
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1 teaspoon
chopped jalapenos
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1 teaspoon
taco seasoning
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1/2 teaspoon
crushed red pepper
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1/2 teaspoon
Extra Virgin Olive Oil
- Pico de gallo
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2 tablespoons
finely chopped tomatoes
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1/2 tablespoon
finely chopped onions
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1/2 tablespoon
finely chopped cilantro
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1/4 teaspoon
minced garlic
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1/4 teaspoon
lemon juice
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1/4 teaspoon
crushed red pepper
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salt, to taste
Directions
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Combine all the ingredients for pico de gallo and refrigerate until ready to serve.
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Puree the black beans and jalapenos in a blender.
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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.
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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.
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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.
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Spread the black bean puree on the warm hard shell tortilla, place cooked egg over the puree, add salt and pepper and serve with pico.
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