Huevos Rancheros

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 6 (6 inch) corn tortillas
• 125 g kidney beans, rinsed, drained
• 1/2 cup chunky salsa
• 1 small tomato, coarsely chopped
• 2 tablespoons fresh coriander, coarsely chopped
• 6 eggs
• 1/2 cup cheddar cheese, coarsely grated
• 1 small avocado, coarsely chopped
• 1 tablespoon lime juice

Recipe

• 1 preheat the oven to 200°c/180°c fan-forced/400°f/6 gas mark; grease a six-hole (3/4-cup/180ml) texas muffin pan.
• 2 soften the tortillas according to the manufacturer's instructions; gently press one tortilla into each pan hole to form a cup.
• 3 combine the beans, salsa, tomato and coriander in small bowl; divide half the bean mixture among the tortilla cups; break one egg into each cup; sprinkle each with cheese.
• 4 bake for about 12 minutes or until the eggs are cooked.
• 5 meanwhile, stir the avocado and lime juice into the remaining bean mixture.
• 6 serve the huevos rancheros topped with the avocado mixture.
• 7 notes: you can also serve the huevos rancheros with sour cream and lime wedges.