What's better than breakfast & Mexican food combined?! This recipe is full of the wonderful spices and flavors popular in Mexican dishes and it is my go-to breakfast when I want to jazz up my boring eggs. Enjoy my healthy spin on the delicious breakfast favorite, huevos rancheros!
3 almond flour tortillas (Siete brand)
6 pasture-raised organic eggs
1 can organic black beans, rinsed and drained
1 16 oz can organic fire roasted tomatoes, drained
1-2 avocados, mashed (or 3 single serving avocado mash)
1/2 tsp chili powder
1/4 tsp coriander
1/4 tsp cumin
avocado oil spray
organic sour cream (optional)
Warm tortillas in a dry pan until slightly crispy on each side and set on plates. Spread avocado over tortillas. In a medium saucepan, heat up the black beans, tomatoes, 1 TBSP fresh cilantro, chili powder, coriander, cumin, onion powder, garlic powder and a pinch or salt and pepper in a medium saucepan. Cook while stirring occasionally for about 5 minutes over medium-high heat. Heat a frying pan and spray with avocado oil. Add 2 eggs at a time, cooking in the pan and over-easy (or sunny-side up or scrambled). Continue cooking the remaining eggs. Add the black beans and tomatoes on top of the tortillas, then place 2 eggs on top of each. Sprinkle with a pinch of salt and pepper and top with salsa, fresh cilantro and a dollop of sour cream.