Huevos Rancheros

Serves: 2

 

Ingredients:

16 Inspired Greens Red or Green Batavia leaves

4 eggs

1/2 of an avocado, thinly sliced

1/4 cup of feta or cotija cheese

Cilantro to garnish

Chili flakes * optional

 

SALSA

3/4 cup of your favorite salsa

1/4 cup of corn, frozen

1/3 of a jalapeño, diced

 

BEANS

3 Tbsp extra virgin olive oil, divided

1 large clove of garlic, minced

1 cup black beans

Coarse salt

freshly-cracker pepper

 

 

 

 

 

 

 

Directions:

1. In a small saucepan, add your salsa, corn and jalapeno and let it simmer over medium heat for about 10 minutes

 

2. Over medium high heat, add 2 Tbsp of your oil to a small frying pan. Allow oil to heat up about 30 seconds. Add minced garlic and stir for 1-2 minutes, until fragrant

 

3. Add black beans and stir, mashing with the back of a spoon. Add salt and pepper to taste. Some beans will remain whole and others mashed. Cook for 4-5 minutes until browned and a bit crispy

 

4. In a separate large frying pan, heat the remaining 1 Tbsp oil over medium high heat. Crack egg into pan and cook for about 3-4 minutes until the white is cooked all the way through and the yolk is to your liking.

 

5. While everything finishes cooking, start plating your lettuce leaves. Stack the leaves with the top rounded edge facing outward and the stems slightly overlapping each other to form a circle. Use 4 leaves for each “tortilla”.

 

5. Start topping with your beans, 1 egg each, sliced avocado, warm salsa, cheese and cilantro. Sprinkle with salt, pepper and/or chili flakes if you like.