This flavorful and hearty meal originated in Mexico as breakfast for farmworkers. Not only is it fairly simple to make; its versatility lets you adjust the fillings, heat level, and type of tortilla to your preferred taste. The protein-rich eggs and beans pack the punch you need to kickstart your day.

STEP ONE – Preparations

1. Get out a medium frying pan and 2 small bowls.

STEP TWO – Make the Salsa

Ingredients:

1 teaspoon extra-virgin olive oil
1 large minced tomato
½ small peeled and minced onion
2 teaspoons minced garlic
2 teaspoons hot sauce
1 teaspoon cumin
½ teaspoon fine sea salt
½ teaspoon ground pepper

Instructions:

1. In the medium frying pan, heat the oil over medium heat.
2. Add the tomato, onion, garlic, hot sauce, cumin, salt, and pepper and cook for 5 minutes until thickened.
3. Transfer the salsa to the 1^st small bowl and set aside.

STEP THREE – Make the Beans

Ingredients:

1 cup drained and rinsed black beans
½ cup warm water
½ tablespoon minced garlic
½ teaspoon fine sea salt

Instructions:

1. In the same medium frying pan over medium heat, add the beans, water, garlic, and salt.
2. Gently mash with the back of a fork and cook for 2-3 minutes until the water reduces.
3. Transfer the beans to the 2^nd small bowl and set aside.

STEP FOUR – Cook the Eggs and Assemble

Ingredients:

1 tablespoon olive oil
4 large eggs
4 6-inch corn or flour tortillas
¾ cup grated cheese (cheddar, feta, cotija, ranchero, or queso fresco)
1 avocado cut into 8 slices
½ cup fresh cilantro

Instructions:

1. In the same medium frying pan, heat the oil over low heat.
2. Crack the eggs and add a shake of salt and pepper.
3. Cover and cook for 3 minutes.
4. Microwave the tortillas for 30 seconds.
5. Divide the salsa, beans, eggs, cheese, avocado, and cilantro among the tortillas, fold in half, and serve immediately.

Recommended Serving Size: 1 huevos rancheros

Exchanges: 2 starch, 1 protein, 1 dairy, 1 fat