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| Ole Ricardo! |
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Corn tortillas |
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Vegetable oil |
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Eggs |
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Chile Colorado (red chile) sauce (elsewhere in book) |
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| 1 can |
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Black beans |
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Grated jack, cheddar or 4 cheese Mexican blend |
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Avocado slices |
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Fresh Cilantro |
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Sour cream |
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In a small skillet, heat vegetable oil and cook tortillas one at a time for about 15 seconds on each side. Drain on paper towels and absorb excess oil. Cook enough tortillas to have one for each egg. |
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Heat black beans in a separate bowl in microwave. |
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Fry or poach eggs. |
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Arrange tortillas on plate, add a thin layer of red sauce to each, and put an egg on top of each tortilla. |
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Add a scoop of beans to each plate and top eggs and beans with red sauce to your liking. |
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Top with grated cheese and garnish with avocado slices, fresh cilantro and a dollop of sour cream. |
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| Recipe Source |
Author: Ricardo Clark |
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