Crispy Taco Chorizo Huevos Rancheros

Name: Crispy Taco Chorizo Huevos Rancheros with Chipotle Black Beans, Cheese and Lime | Serves 2
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 90 grams Diced Chorizo**; 1 carton(s) Black Beans; 20 grams Chipotle Paste; 30 grams Tomato Puree; 1 carton(s) Finely Chopped Tomatoes with Onion and Garlic; 1 unit(s) Lime**; 1 bunch(es) Chives**; 4 unit(s) Plain Taco Tortillas; 50 grams Greek Style Salad Cheese; 100 milliliter(s) Water for the Beans; 2 unit(s) Egg

with Chipotle Black Beans, Cheese and Lime | Serves 2

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Huevos Rancheros (translated to "ranch eggs") is a classic Mexican style breakfast. This recipe includes chorizo and chipotle black beans on crispy tortilla, topped with a fried egg - a delicious start to the morning.

Tags:

Egg(s) not included

Allergens:

Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

90 grams

Diced Chorizo**

1 carton(s)

Black Beans

20 grams

Chipotle Paste

30 grams

Tomato Puree

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

1 unit(s)

Lime**

1 bunch(es)

Chives**

4 unit(s)

Plain Taco Tortillas

50 grams

Greek Style Salad Cheese

Not included in your delivery

100 milliliter(s)

Water for the Beans

2 unit(s)

Egg

Nutritional information

Energy (kcal)754 kcal

Energy (kJ)3153 kJ

Fat33.9 g

of which saturates12.3 g

Carbohydrate68.5 g

of which sugars17.1 g

Dietary Fiber16.6 g

Protein40.4 g

Salt6.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Pan

•Sieve

•Grater

•Baking Tray

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Meanwhile, drain and rinse the black beans in a sieve. Pop half the beans into a bowl and roughly mash with the back of a fork or a potato masher.

Once browned, transfer half the chorizo to another bowl and set aside.

Stir the chipotle paste (add less if you'd prefer things milder) and tomato puree into the frying pan with the remaining chorizo and cook, stirring, for 1 min.

Add the chopped tomatoes and water for the beans (see pantry for amount) to the pan. Season with salt and pepper, and a pinch of sugar.

Stir in the black beans (whole and mashed), then lower the heat and simmer until thickened, 8-10 mins. Stir occasionally.

While the beans simmer, zest and cut the lime into wedges.

Roughly chop the chives (use scissors if easier).

When the beans have 6 mins left, lay the tortillas onto a large baking tray in a single layer and rub each with a little oil.

Season with salt and bake on the top shelf of the oven until golden and crispy, 4-6 mins. TIP: Keep an eye on them to make sure they don't brown too much.

Heat a drizzle of olive oil in a large frying pan on medium-high heat.

Once hot, crack in each egg (see pantry for amount) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.