Huevos rancheros with corn tortillas and avocado

Ingredients

For 1 serving

• Corn tortillas2
• Eggs2
• Salsa100 g
• Cooked black beans60 g
• Avocado40 g
• Queso fresco20 g
• Cilantro5 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: lactose, eggs,

Method

1. Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side, until soft, and keep them warm wrapped in a tea towel.
2. Rinse and drain the cooked black beans and heat them in a small pan over medium heat with half the salsa for 3–4 minutes, until simmering; mash them lightly with a fork.
3. Heat the oil in a non-stick pan over medium-low heat, crack in the eggs and fry them sunny side up for 3–4 minutes, until the whites are set and the yolks still soft; salt them.
4. Meanwhile halve the avocado, remove the stone and slice the flesh; crumble the queso fresco and chop the fresh coriander.
5. Spread the beans over the tortillas, lay the eggs on top and finish with the remaining salsa, the avocado, queso fresco and coriander.