Huevos Rancheros with Black Beans
Makes 1 serving

INGREDIENTS
2 large, about 110 g Egg
2 small, about 60 g Corn tortilla
120 g Black beans, tinned and drained (Half a tin, drained. Warm them with a splash of water and a pinch of cumin. Drained weight.)
80 g Tomato salsa
Half an avocado (70 g) Avocado (Flesh only. Half a medium avocado is about 70 g.)
1 tsp (5 g) Rapeseed oil
A pinch Ground cumin
A few leaves Fresh coriander
A wedge Lime juice

METHOD
1. Warm the beans in a small pan with two tablespoons of water and the cumin, crushing a few against the side so they thicken.
2. Heat a dry frying pan and toast the tortillas for thirty seconds a side until they smell toasted and blister slightly. Keep them warm under a tea towel.
3. Fry the eggs in the oil over a medium heat until the whites are set and the edges are lacy.
4. Spread the beans over the tortillas, top with the eggs, salsa and sliced avocado, and finish with coriander and lime.

Contains eggs.
Some corn tortillas are blended with wheat flour. Check the packet.

RECIPE NOTES
Corn tortillas rather than flour ones keep this without gluten and bring about 65 kcal each. The avocado half is the biggest single line after the eggs at about 130.
Jarred salsa is fine and is nearly nothing in the numbers. Two eggs and half an avocado make this one of the more filling plates in the batch at 615 kcal.

Full recipe: https://www.getfuel8.com/recipes/huevos-rancheros-black-beans
