Page 9 - JG Performance November 19 Recipe Book

Huevos Rancheros
INGREDIENTS
4 6 to 8 inch soft corn tortillas
1⁄2 teaspoon ground cumin
400 grams tin black beans, rinsed and drained
1 chipotle chili in adobo sauce, diced or 1⁄2 teaspoon crushed red pepper flakes
130 grams mild salsa
4 large eggs, fried
2⁄3 cup shredded Monterey Jack cheese
1 ripe avocado, sliced
SERVES: 4
TOTAL TIME: 20 Minutes
INSTRUCTIONS
Begin by preheating your oven to 220°C/425°F/gas 7.
Place the tortillas on a baking sheet and place in the oven to warm, about 5 minutes will do, if you don’t want crisp tortillas, just cover them in foil.
Meanwhile, gently warm the cumin in a small, dry pan over medium heat until it smells aromatic, then add the beans and chipotle or red pepper. Mix well.
Remove the tortillas from the oven and arrange on a board or serving platter. Spoon some beans onto each, then top with some salsa, 1 fried egg, and some cheese.
Return to the over and bake until the cheese has melted. Serve warm with the sliced avocado.
Make your own classic fresh salsa or Pico de Gallo as it’s also known. Only takes a handful of ingredients and you can make a batch to use over a few days.
MACROS
CALORIES 337 PROTEIN 17 CARBS 29 FATS 18 FIBRE 9
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