Huevos Rancheros

Breakfast/Lunch/Dinner

SERVES  1

PREP  15mins

COOK  25mins

Vegetarian, Gluten Free, Dairy Free, Nut Free

Huevos (pronounced “weboz”) means eggs in the style of the Mexican rancheros, or farmers. While it’s traditionally a breakfast dish, we also love it for lunch!

Ingredients:

1 tsp olive oil

1/4 onion, finely chopped

1/4 tsp ground cumin

1/4 tsp smoked paprika

1/8 tsp chilli flakes

125g tin kidney beans, rinsed

1 medium tomato, chopped

1/4 red capsicum, deseeded & sliced

1/4 yellow capsicum, deseeded & sliced

1 small corn tortilla

1 eggs

1/8 avocado, sliced

2 tbs fresh coriander, leaves picked

1 lime, cut into wedges

1 small red chilli, deseeded & finely chopped

Method:

1 Preheat oven to 200°C. Heat 2 tsp oil in a saucepan over low heat. Add onion and cook for a few minutes. Add spices and continue to cook for a few more minutes. Add beans and tomatoes and simmer gently for 15 minutes. Add capsicum and simmer gently for another 5 minutes.

2 Meanwhile, warm tortillas in the oven for 6-7 minutes.

3 Heat remaining oil in a small frypan and fry eggs individually.

4 To serve, top warm tortillas with beans, egg, avocado and coriander with a squeeze of lime juice and a scattering of chilli.

NOTE: Alternatively, you can heat the tortilla in the frypan after you’ve cooked your egg, then top with warmed beans and egg; heat for a few minutes, or until tortilla is crisp. 

Nutritional Information

Per Serve

Energy   Calories    Protein   Carbs   Fibre   Sugar   Fat     Sat. Fat
1647kj 393.3cal 15.4g 32.8g 12g 9.9g 19g 3.8g

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dale@dalenelson.com

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