YOUR SOLIN GENERATED RECIPE
Huevos a la Mexicana with Beans and Avocado
Sautéed tomatoes, onions, and spicy jalapeños scrambled with fluffy eggs and served with savory black beans, creamy avocado, and warm corn tortillas.
INGREDIENTS
2 large Eggs
4 large Egg whites
0.5 cup Roma tomato
0.25 cup White onion
1 small Jalapeño
0.5 cup Black beans
1 medium Corn tortilla
0.25 whole Avocado
0.5 cup Strawberries
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced white onion and minced jalapeño to the skillet and sauté until the onion is translucent and fragrant.
Stir in the diced Roma tomato and cook for another 2 minutes until the tomatoes begin to soften.
In a small bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper.
Pour the egg mixture into the skillet with the vegetables and gently scramble until the eggs are just set and fluffy.
Warm the black beans and the corn tortilla in separate pans or in the microwave until heated through.
Plate the scrambled eggs alongside the warm beans, sliced avocado, and the corn tortilla, serving the fresh strawberries on the side.