Huevos rancheros with corn tortillas and black beans

Ingredients

For 1 serving

• Corn tortillas2
• Eggs2
• Cooked black beans60 g
• Salsa60 g
• Avocado0.2
• Sunflower oil1 teaspoon
• Cilantroto taste
• Saltto taste

Contains: eggs,

Method

1. Heat a dry pan over medium heat and warm the corn tortillas for 30 seconds per side, until soft; wrap them in a tea towel to keep warm.
2. Rinse and drain the black beans and warm them in a small pan over medium heat with a spoonful of water for 3 minutes, lightly mashing them with a fork, until hot and creamy.
3. Meanwhile halve the avocado, remove the stone, peel and slice it; pick the fresh coriander leaves.
4. Heat the sunflower oil in the tortilla pan over medium-low heat, crack in the eggs and fry them for 3 minutes, until the whites are set and the yolks still soft; season lightly with salt.
5. Assemble: tortillas at the bottom, then beans, eggs, Mexican salsa, avocado and coriander.