huevos rancheros on tortilla
PREP TIME 20 mins, COOK TIME 15 –30 mins
1 x 15oz can black beans
1 tsp smoked paprika or ancho chile powder
pinch of chile flakes
salt and freshly ground black pepper
olive oil, for drizzling
4 large flour tortillas
3 cups grated Cheddar cheese
1 avocado, halved, pitted, and thickly sliced
For the pico de gallo:
3 large tomatoes, seeded and diced
1 jalapeño or other mild green chile, finely chopped
1 small red onion, chopped
2 garlic cloves, crushed
2 tbsp chopped cilantro leaves
juice of 2 large limes
1 For the pico de gallo, put the tomatoes, jalapeño, onion, garlic, cilantro, and lime juice in a bowl. Season, mix well, and set aside.
2 In a medium saucepan, gently heat the black beans in their own liquid. Stir in the smoked paprika and chile flakes, and season well.
3 Meanwhile, heat the oil in a large, nonstick, heavy-based pan over medium heat. When the oil is hot, place a tortilla in the center of the pan. Using one-quarter of the grated cheese, make a ring inside the tortilla and crack an egg into the center, making sure that it is contained within the cheese ring.
4 Cover and cook for 3–4 minutes until the egg starts to set and the cheese melts, then use a spatula to flip the tortilla along with the egg. Cook for 1–2 minutes for a runny yolk, and 3–4 minutes
for a firm yolk. Use a spatula to lift the tortilla and the egg, flipping them egg-side up onto a plate. Clean any cheese from the pan and repeat to make the remaining tortillas.
5 Remove the black beans from the heat and drain. Serve the tortilla and egg topped with the black beans, pico de gallo, and sliced avocado.
Use a wide spatula to flip the tortilla so that the egg is cradled in the middle. This will help to keep everything together. Flip quickly and confidently.
|huevos rancheros on tortilla|