Huevos Rancheros Tacos

Post date: Oct 7, 2016 5:56:17 PM

Serves 6

3 medium tomatoes, diced

1/2 red onion, diced

2 Tbsp. seeded, finely diced jalapeno

2 Tbsp. fresh lime juice

1 Tbsp. olive oil

1/2 yellow onion, diced

2 cloves garlic, minced

1/2 tsp. cumin

1/2 tsp. chili powder

1 can (15 oz.) black beans

Salt and pepper to taste

1 Tbsp. butter

8 eggs, beaten

8 corn tortillas or gluten free soft tortillas, 6 inches each, warmed (such as Aldi's brand, or Rudi's)

1 avocado, diced

1/2 cup crumbled queso fresco

Cilantro, for garnish

Hot sauce, for serving

Directions:

To prepare the salsa, mix together the tomato, red onion, jalapeno and lime juice; set aside. Warm olive oil in a sauce-pan over medium heat. Add yellow onion and cook until soft, about 2-3 minutes. Add garlic and cook for additional minute. Stir in cumin and chili powder. Then add undrained beans. Cook until warmed, about 5 minutes. Add salt and pepper, to taste.

Warm a large skillet over medium heat. Add butter and swirl around pan. Pour eggs in and turn heat to medium-low, stirring until eggs are cooked.

With a slotted spoon, add black beans to tortillas, followed be eggs, salsa, avocado, queso fresco, cilantro and hot sauce, if desired. Serve immediately, refrigerating any leftovers.