Recipe by: Hayden Quinn
Ingredients
Tomato Bean Mix
- 1 x brown onion, diced
- 1 x green capsicum, large dice
- 2 cloves garlic, crushed
- 1 tbs olive oil
- 1/2 tbs ground cumin
- 1/2 tbs smoked paprika
- 1 tsp ground coriander
- Chili powder, to taste
- 1 x 400g can black beans, rinsed and drained
- 1 x 400g can crushed tomatoes
- 4 eggs, fried or cooked to your liking
- 4 x corn tortillas
- Vegetable oil for frying
- 200g Riverina Dairy High Protein Fetta, crumbled, to serve
- 1 ripe avocado, sliced
- 1/2 cup sour cream, to serve
- Your favourite hot sauce, to serve
- Coriander, roughly chopped, to garnish
- Lime cheeks, to garnish
Huevos Rancheros
Step 1. In a medium saucepan over medium high heat add oil along with the onion and capsicum and saute for 3 mins until softened, add the garlic along with spices and cook stirring constantly for a further 2 mins. Add beans and tomatoes and combine, if needed add a little water to the tomato can to loosen. Allow to simmer gently for 10 mins or so until reduced and thickened.
Step 2. For the corn tortillas, heat a medium saucepan over high heat with a layer of oil to shallow fry. Once hot, add tortillas and fry in batches until crisp, drain on paper towels and then place on serving plates.
Step 3. Assemble the dish with spoonfuls of the bean mix over the tortillas, top with eggs and then garnish with Riverina Dairy High Protein Fetta along with your choice of toppings; avocado, sour cream, hot sauce, coriander and lime.
Notes
* A note on spices, if you prefer feel free to use your choice of premade or store bought Mexican spice blends.
