Gluten-Free Huevos Rancheros with Black Bean Salsa

Ingredients

• 8 Corn tortillas
• 1 can Black beans, canned, rinsed and drained
• 0.5 Red onion, finely chopped
• 1 cup Corn kernels, fresh or frozen
• 0.5 Red bell pepper, diced
• 1 Jalapeño, seeded and minced
• 2 tablespoons Lime juice
• 0.25 cup Cilantro, chopped
• 8 Eggs
• 2 tablespoons Olive oil
• 1 Avocado, sliced
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 350°F (175°C).
2. 2Lightly brush 8 corn tortillas with 2 tablespoons of olive oil. Place them on a baking sheet and bake for 8 to 10 minutes, or until they are crispy. Watch them closely to prevent burning.
3. 3While the tortillas are baking, prepare the black bean salsa. In a medium bowl, combine the 1 can of black beans (rinsed and drained), 0.5 red onion (finely chopped), 1 cup of corn kernels, 0.5 red bell pepper (diced), 1 jalapeño (seeded and minced), 2 tablespoons of lime juice, and 0.25 cup of cilantro (chopped). Stir everything together until well mixed. Season the salsa with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
4. 4Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Once the oil is shimmering, carefully crack 8 eggs into the skillet. Cook the eggs for 3 to 5 minutes, or until the whites are set and the yolks are cooked to your preference. You can cover the skillet for the last minute to help the yolks cook if you like them firmer.
5. 5To assemble the Huevos Rancheros, place one crispy tortilla on each plate. Spoon a generous amount of the black bean salsa onto each tortilla. Carefully place two cooked eggs on top of the salsa.
6. 6Garnish each serving with 1 sliced avocado and a sprinkle of extra cilantro. Serve immediately.

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