Huevos Rancheros Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lori Powell
Transform the traditional Mexican favorite, Huevos Rancheros, into a salad! Crunchy arugula pairs divinely with black beans, avocado, and topped with a runny, fried egg.
Ingredients
- 1 15.5-oz. can no-salt-added black beans, rinsed and drained
- 3 tablespoons coarsely chopped cilantro
- 2 1/2 tablespoons fresh lime juice
- 1 tablespoon chopped canned chipotle in adobo
- 1/2 teaspoon cumin
- 1 small clove garlic, minced
- 1 firm ripe avocado
- 1 tablespoon extra-virgin olive oil
- 4 large eggs
- 1 cup baby arugula
- 1/2 cup salsa or salsa verde
- 1 ounce corn tortilla chips
Instructions
- In a bowl, coarsely mash beans with cilantro, 1 1/2 Tbsp. lime juice, chipotle, cumin, garlic and 1/4 tsp. salt.
- Halve, pit and peel avocado. Slice and gently toss with 1 Tbsp. lime juice and a pinch of salt.
- In a medium nonstick skillet, warm oil over medium-low heat. Break in eggs and cook until whites are set and yolks are still runny, 3 1/2 to 4 minutes.
- Divide bean mixture among 4 plates. Top with arugula, avocado, salsa, corn chips and eggs and serve.
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