YOUR SOLIN GENERATED RECIPE
Huevos Rancheros with Avocado
Lightly charred corn tortillas topped with protein-rich black beans and eggs poached in a zesty, vibrant tomato salsa for a satisfying morning kick.
INGREDIENTS
2 large eggs
0.25 cup liquid egg whites
0.33 cup black beans
1 medium corn tortilla
0.25 whole avocado
0.5 cup non-fat Greek yogurt
0.5 cup tomato salsa
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Heat the olive oil in a small non-stick skillet over medium heat.
Briefly toast the corn tortilla in the skillet for 30 seconds per side until pliable and slightly charred, then set aside on a plate.
Add the black beans and tomato salsa to the skillet, stirring occasionally until the mixture begins to simmer.
Create two small wells in the salsa mixture and pour the liquid egg whites into the pan, then carefully crack the whole eggs into the wells.
Cover the skillet with a lid and cook for 3 to 4 minutes, or until the egg whites are fully set but the yolks remain runny.
Carefully slide the egg and bean mixture onto the toasted tortilla.
Top the dish with sliced avocado and a generous dollop of Greek yogurt.
Garnish with sea salt, black pepper, and fresh cilantro before serving.