Huevos Rancheros (Mexican Brunch Eggs) (V)
Get ready to cook
1. In a large pan, stir fry onions and peppers until softened. Add Mexican Chilli Orange Paste, chopped tomatoes and black beans; mix well and heat through. Cover partially with a lid, reduce heat and simmer for 20mins.
2. Pan fry the eggs to desired runniness.
3. Toast the tortillas in a pan to crisp up or flash fry them.
4. To assemble, place a tortilla on a plate. Top with beans and egg. Add grated cheese and place under warmer to melt. Garnish with coriander and jalapeno peppers. Serve with sliced avocado.
200g tinned chopped tomatoes
200g white onion
200g diced peppers
400g tinned black beans
10 mini tortillas
250g grated or small diced mozzarella
15g chopped coriander
Optional: Sliced jalapeño peppers
Optional: 5 sliced avocado