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VEGAN HUEVOS RANCHEROS
Ingredients
- 4 small corn tortillas
- 1 can of black beans drained and rinsed
- 1 small onion chopped
- 2 garlic cloves minced
- 1 small red bell pepper chopped
- 1 small green bell pepper chopped
- 1 jalapeño pepper seeded and chopped
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of chili powder
- Salt and black pepper to taste
- 1 avocado sliced
- Fresh cilantro chopped
- Salsa for serving
Instructions
- Preheat the oven to 350°F.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion, garlic, red bell pepper, green bell pepper, and jalapeño pepper, and cook until the vegetables are tender, about 5 minutes.
- Add the black beans, cumin, smoked paprika, chili powder, salt, and black pepper, and stir to combine.
- Cook for another 5-7 minutes, stirring occasionally.
- While the beans are cooking, warm the tortillas in the oven for 5 minutes.
- In a small saucepan, heat up your salsa until it's warm.
- To assemble, place two tortillas on each plate.
- Spoon some of the black bean mixture over the tortillas.
- Top with sliced avocado and fresh cilantro.
- Serve with warm salsa on the side.
Notes
NUTRITIONAL FACTS:
Calories: 448 | Total Fat: 20g | Total Carbohydrates: 62g | Dietary Fiber: 20g | Protein 18g
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