Huevos Rancheros (Breakfast Tacos)
Prep
20 MIN
Total
30 MIN
Servings
4 Servings
Traditionally served with a cooked red salsa, this version gets an extra tomato-hit with HEINZ Big Red.
Ingredients
2
tsp
Olive Oil
1
Garlic Clove, Crushed
2
tsp
Ground Cumin
1
can
Black Beans, Rinsed & Drained (420g)
420g
can
HEINZ Big Red Condensed Tomato Soup
2
medium
Tomatoes
1
small
Green Capsicum, Deseeded
1
small
Red Onion, Peeled
2
Limes
to taste
Salt Flakes
8
Small Corn Tortillas, Warmed
4
Fried Eggs
-
Avocado and Coriander Leaves
Instructions
Step 1
Heat the oil in a frying pan. Add the black beans, garlic and cumin, crushing the beans with the back of wooden spoon. Pour in half the HEINZ Big Red. Cook, stirring occasionally, until thickened to a paste-like consistency; about 6-8 minutes. Remove from the heat.
Step 2
For the salsa, finely dice the tomatoes, capsicum and onion. Toss together with the juice of one lime and a pinch of salt. Set aside half the salsa, adding the rest to a saucepan with remaining HEINZ Big Red. Cook 2-3 minutes or until slightly thickened. Remove from the heat.
Step 3
To serve, warm the tortillas and spread each evenly with the black beans. Serve 2 on each plate, topped with a fried egg, then the cooked and fresh salsa. Cut the other lime into wedges and serve on the side, with sliced avocado and coriander.
