Huevos Rancheros

Name: Huevos Rancheros with Beans, Avocado and Crispy Tortilla
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Pieces of Red onion; 2 Pieces of Garlic cloves; 1 Pieces of Tomatoes; 30 Grams of Butter; 2 Grams of Coriander powder; 2 Grams of Chipotle powder; 400 Grams of Black beans; 250 ML of Water; 1 Pieces of Vegetable stock cube; 30 Grams of Tomato paste; 5 Grams of Brown sugar; 2 Pieces of Wholewheat tortilla wraps; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Pieces of Lime; 1 Pieces of Avocado; 150 Grams of Cherry tomatoes; 15 Grams of Fresh coriander; 2 Tbsp of Vegetable oil; 2 Pieces of Organic Eggs; 60 Grams of Sour cream; 60 Grams of Grated cheddar

with Beans, Avocado and Crispy Tortilla

Breakfast-for-dinner lovers, this one's for you!

Cals 860 · Prot 31 · Carbs 66 · Fat 59

Vegetarian

Quick & Easy

Family Friendly

30 min

Huevos Rancheros with Beans, Avocado and Crispy Tortilla

Breakfast-for-dinner lovers, this one's for you!

Cals 860 · Prot 31 · Carbs 66 · Fat 59

Vegetarian

Quick & Easy

Family Friendly

Ingredients

Beans

Red onion

1 Piece

Garlic cloves

2 Pieces

Tomatoes

1 Piece

Butter 4*

30 Grams

Coriander powder

2 Grams

Chipotle powder

2 Grams

Black beans

400 Grams

Water

250 ML

Vegetable stock cube 15*

1 Piece

Tomato paste

30 Grams

Brown sugar

5 Grams

Toppings

Wholewheat tortilla wraps 10*11*

2 Pieces

Olive oil

1 Tbsp

Salt

0.5 Tsp

Lime

1 Piece

Avocado

1 Piece

Cherry tomatoes

150 Grams

Fresh coriander

15 Grams

Vegetable oil

2 Tbsp

Organic Eggs 5*

2 Pieces

Sour cream 4*

60 Grams

Grated cheddar 4*

60 Grams

Allergens

*4 Milk, *15 Celery, *10 Wheat, *11 Gluten, *5 Eggs

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3587 / 860
Fats (g)	59.4
of which saturated (g)	29.7
Carbohydrates (g)	66
of which sugars (g)	14.4
Fibers (g)	20.5
Proteins (g)	31.1
Salt (g)	2.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and dice the onion. Peel and mince the garlic. Roughly chop the tomato. Rinse and drain the black beans in a colander.

2 Cook beans

Heat non-stick pan over a medium heat. Add the butter and onion and fry for 4 min until soft. Add the garlic, coriander powder and chipotle powder (spicy!) and cook for 1 min further. Add the black beans, water, vegetable stock cube, tomato paste, chopped tomatoes and brown sugar. Simmer for 15 min.

3 Tacos

Meanwhile, place the tortillas on a baking tray, drizzle with oil and season with salt. Spread out as much as possible and bake in oven for 10-12 min until golden and crispy. You may need to use two trays.

4 Prep toppings

Meanwhile, slice the lime into wedges. Cut the avocado in half and remove the stone. Scoop the avocado out of its skin, squeeze half the lime juice over it and slice. Halve the cherry tomatoes. Pick the coriander leaves from their stems.

5 Fry eggs

Heat a pan over a medium heat with drizzle of vegetable oil. Once hot, crack the eggs into the pan and fry for 2-4 min or until done to your liking. For a hard set egg, cover the pan with lid.

6 Serve

Remove the black beans from the heat and mash until smooth. Divide the crispy tortillas among plates. Top with the mashed beans, fried eggs, avocado slices, cherry tomatoes, sour cream, coriander leaves and grated cheddar. Garnish with the lime wedges.

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