It's Cinco de Mayo so you know I had to pull out an authentic Mexican recipe! Now before I go ahead and provide you with the recipe, I want to give you all a rundown on what Cinco de Mayo is and why it's celebrated! Cinco de Mayo, which translates to the fifth of May, is a national Mexican holiday that celebrates the day the Mexican army beat the French in the Franco-Mexican war of May 5, 1862. This was a very symbolic victory for Mexico, hence why it has been commemorated as a national holiday. Now, why do we celebrate it in the US? Since the US's population has a large representation of Mexicans, Cinco de Mayo is a day where Mexican culture is celebrated. It's been confused to be Mexico's independence day, but it's just a day to remember an important date in history for Mexico and to show your support for Mexican population in the US.
So, for this holiday I have decided to make a delicious and nutritious twist on Huevos Rancheros, which is a very popular Mexican breakfast. Huevos Rancheros simply translates to "ranch eggs" where the plate consists of fried eggs on freshly fried tortillas. Now, since this is a health page I want to turn widely known recipes into healthier versions! I made some for my family to try for the first time and they were in love! So, I hope you guys give these a try, they are not only high in nutritious value, but also scrumptious. Let's get to it.
Prep time: 20 minutes
Total time: 25-30 minutes
This recipe is dairy free, gluten free, and vegetarian.
1. 4 corn tortillas
2. 4 eggs
3. 1 tomato
4. ¼ onion
5. Fresh cilantro
6. ¼ red bell pepper
7. 1 can black beans cooked and drained
8. 1 lime
9. ½ avocado
10. Extra virgin olive oil
11. Table salt
12. Black pepper
13. Garlic powder
14. Onion powder
15. Chili lime
16. Lemon pepper
These are all going to be in separate parts. Once they are all done, put them together on a serving plate just like in the picture above. I will also explain how to arrange it at the end.
1. Grab a small frying pan, put the heat to medium high, add ½ TBSP of olive oil and once it shimmers, add 1 corn tortilla.
2. Flip it onto the other side after 2 minutes, and toast for another 2 minutes.
3. Repeat for each corn tortilla, you may have to add a bit more olive oil.
1. Make sure the black beans are drained and washed thoroughly.
2. Grab a small saucepan, add 1 TBSP of olive oil, and once it shimmers, add in the black beans.
3. Sprinkle on ¼ TSP of chili lime seasoning.
4. Sprinkle on ¼ TSP of garlic powder and ½ TSP of onion powder.
5. Add salt and black pepper to your liking.
6. Let it cook on medium heat for 10 minutes.
Pico de gallo:
1. Finely dice 1 tomato, ¼ white onion, and 1 TBSP of cilantro. Add to a bowl.
2. Squeeze on 1 lime.
3. Sprinkle on salt and black pepper to your liking.
4. Mix well.
Red bell pepper:
1. Finely dice ¼ bell pepper.
1. Slice ½ an avocado into thin slices like the ones in the picture above.
2. I suggest chopping the avocado in half, peeling the skin off, and then chopping one half into thin strips.
1. Grab a small frying pan, put the heat to medium, and add ½ TBSP of olive oil. Once it shimmers, add in 2 eggs. Don't let the yolks touch.
2. Add salt and black pepper to your liking and then cover.
3. Let the eggs fry for about 3-5 minutes.
4. Once they're done repeat for another pair of eggs since the recipe is for 2 people.
1. Now, grab a serving plate and add the food in the following order.
2. Place 2 corn tortillas onto the plate.
3. Add your desired amount of black beans, I went with ¼ cup.
4. Add the 2 fried eggs.
5. Add ½ of the pico de gallo you made.
6. Add ½ of the red bell pepper you diced.
7. Add several slices of avocado on top.
8. Sprinkle on salt and lemon pepper to your liking.
9. Garnish with any leftover diced cilantro you have.
10. Squeeze on any leftover lime you have left as well.