Cook at home

Huevos Rancheros with Pinto Beans

Fried eggs on crisp corn tortillas with warm pinto beans, ranchero-style salsa and avocado.

Ingredients

• 4 corn tortilla
• 1 tbsp vegetable oil
• 1 cup pinto beans, drained and rinsed
• 1/2 tsp cumin
• 4 large egg
• 1/2 cup salsa
• 1 avocado, sliced
• 2 tbsp fresh cilantro, chopped
• 1/4 tsp salt

Steps

1. Warm the beans in a small pan with the cumin and a splash of water for 5 minutes, mashing about half of them.
2. Heat half the oil in a nonstick skillet over medium heat. Crisp the tortillas 1 minute per side and set on two plates.
3. Fry the eggs in the remaining oil over medium-low heat 3 to 4 minutes, until the whites are set. Season with the salt.
4. Heat the salsa in a small pan for 3 minutes. Spoon beans onto the tortillas, top with eggs and salsa, then finish with avocado and cilantro.