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Ranch-style Eggs

A crispy and savory brunch dish featuring fluffy scrambled eggs on corn tortillas, topped with avocado, tomato sauce, and cheese.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Corn tortillas
  • 4 pieces Eggs
  • 1 cup Black beans (cooked) Rinsed and drained if using canned beans.
  • 1 cup Tomato sauce
  • 1 medium Onion (chopped)
  • 2 cloves Garlic (minced)
  • ¼ cup Cilantro (chopped)
  • ½ cup Cheese (shredded, Halal-friendly) Can use a non-dairy option if desired.
  • Salt (to taste)
  • Pepper (to taste)

Method
 

Preparation
  1. Start by placing a large non-stick skillet over medium heat. Once warm, add a drizzle of oil and let it heat up.
  2. Toss in the chopped onion and sauté for about 2-3 minutes until softened. Follow this with the minced garlic and sauté for another minute.
  3. Stir in the black beans, allowing them to warm up for 2-3 minutes.
  4. Crack the eggs directly into the skillet with the bean mixture. Season with salt and pepper. Gently scramble with a spatula for another 3-4 minutes.
Assembly
  1. Warm the corn tortillas in a separate pan for about 30 seconds on each side until they are pliable.
  2. Layer the warm tortillas on a plate and generously spoon the scrambled egg mixture over them.
  3. Pour over your tomato sauce, then add slices of avocado and sprinkle with chopped cilantro. Finish with a sprinkle of cheese.
  4. Serve immediately while hot and enjoy!

Notes

If you have leftovers, store them in an airtight container for up to 3 days in the refrigerator, or freeze in portions for up to a month.