YOUR SOLIN GENERATED RECIPE
Huevos Rancheros with Savory Black Beans
Toasted corn tortilla topped with protein-rich eggs and savory black beans, finished with a dollop of cool Greek yogurt and creamy avocado slices.
INGREDIENTS
0.5 cup black beans
2 large eggs
0.75 cup liquid egg whites
1 medium corn tortilla
2 tbsp avocado
0.25 cup nonfat Greek yogurt
0.25 cup salsa verde
0.5 tsp extra virgin olive oil
0.25 tsp cumin
0.25 tsp garlic powder
0.13 tsp sea salt
0.13 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
In a small saucepan over medium heat, combine the black beans, cumin, and garlic powder. Stir occasionally until heated through.
Lightly mist a non-stick skillet with the olive oil. Pour in the liquid egg whites and crack the two whole eggs directly on top of the whites.
Cover the skillet and cook over medium-low heat until the whites are set and the yolks are still slightly runny. Season with sea salt and black pepper.
While the eggs cook, toast the corn tortilla in a dry pan or over an open flame until warm and slightly charred.
Place the toasted tortilla on a plate and spread the savory black beans evenly over the surface.
Carefully slide the cooked eggs and egg white base onto the beans.
Top the dish with salsa verde, a dollop of Greek yogurt, diced avocado, and fresh cilantro.