Name: Huevos Rancheros with Avocado Salsa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup liquid egg whites; 0.5 cup canned black beans; 1 medium corn tortilla; 0.25 whole avocado; 2 tbsp nonfat Greek yogurt; 0.25 cup mild salsa; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Huevos Rancheros with Avocado Salsa

Pan-seared corn tortilla topped with protein-rich eggs and savory black beans, finished with a creamy avocado salsa that adds a refreshing brightness to every bite.

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NUTRITION

Protein

46.9g

Fat

23.6g

Carbs

46.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

0.5 cup canned black beans

1 medium corn tortilla

0.25 whole avocado

2 tbsp nonfat Greek yogurt

0.25 cup mild salsa

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Heat olive oil in a non-stick skillet over medium heat and lightly toast the corn tortilla until slightly crisp on both sides.
2
In a small bowl, whisk the eggs and egg whites together with sea salt and black pepper until well combined.
3
Warm the rinsed black beans in a small saucepan over low heat or in the microwave until heated through.
4
Pour the egg mixture into the skillet used for the tortilla and scramble gently over medium-low heat until just set and fluffy.
5
Place the toasted tortilla on a plate, layer with the warmed black beans, and top with the scrambled eggs.
6
Garnish the dish with mild salsa, sliced avocado, a dollop of Greek yogurt as a sour cream substitute, and fresh cilantro.