Description
A hearty and flavorful vegan twist on traditional ranch-style eggs, featuring black beans, fresh vegetables, and creamy avocado in warm corn tortillas.
Ingredients
Scale
- Corn tortillas
- 1 can black beans
- 1 avocado, sliced
- 1 cup tomato sauce
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 jalapeño, chopped
- 1 tsp cumin
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
- Heat the black beans in a saucepan and season with cumin and salt.
- Sauté chopped onion, bell pepper, and jalapeño in a separate pan until softened.
- Heat corn tortillas on a skillet until warm.
- Assemble by placing a tortilla on a plate, adding a layer of black beans, then topping with sautéed vegetables and a drizzle of tomato sauce.
- Add slices of avocado and garnish with chopped cilantro before serving.
Notes
Use fresh ingredients for the best flavor. Customize toppings to your liking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: Sautéing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg