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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
12 small corn tortillas |
oil |
2 1/4 cups black beans |
2 tomatoes, diced |
1 onion, diced |
1/2 bunch cilantro, leaves chopped, plus sprigs for garnish |
salt |
freshly ground black pepper |
12 large eggs |
sliced avocado, for garnish |
4 tablespoons sour cream |
Directions:
1. Fry corn tortillas in 1-inch of hot oil until crispy. Set aside on paper towels to drain excess oil. Warm the black beans in a saucepan over medium heat. Add tomatoes, onion, cilantro and salt and pepper to saucepan. Reduce sauce over medium heat until flavors meld and ingredients come together.
2. Fry eggs over-easy or over-hard in fry pan.
3. To assemble:
4. Plate corn tortillas. Top with black beans. Place eggs over black beans. Add rancheros sauce on top of eggs. Garnish top with avocado, sprig of cilantro and a side of sour cream.
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