| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Vegetables |
|
Ross, On, The, Range |
1 |
servings |
INGREDIENTS
|
|
A dozen eggs |
| 6 |
|
Ripe avocados |
| 2 |
|
Red onions; finely chopped |
| 6 |
|
Limes |
|
|
Fresh whole red chillies |
|
|
Freshly chopped garlic |
| 2 |
bn |
Cilantro |
| 12 |
|
Fresh tortillas |
|
|
Fresh chilli/tomato sauce |
| 300 |
g |
Black or pinto beans; (boil for 2 1/2 |
|
|
; hours to soften) |
|
|
; (10 1/2oz) |
| 110 |
g |
Lard; (4oz) |
| 1 |
ts |
Dried oregano |
|
|
Vegetable oil for frying |
INSTRUCTIONS
Put the tortillas on a hot skillet (or wrap in tin foil and pop in the
oven) until soft.
Fry some onions and garlic in the lard, add the beans, cover with water and
simmer for 1 hour over a low heat, stir in some dried oregano.
Fry the eggs in a little oil to how you like them. To make the guacamole,
peel the avocados and pulp. Add a little garlic, chopped red onion, squeeze
of lime juice (for sharpness) and a little olive oil. Cut the stems off the
chillies and chop them lengthways down the middle, cut the centre out. Cut
them into juliennes. Add them to the guacomole and some finely diced
tomatoes for colour, plus seasoning.
To serve, place a tortilla on a plate, add the bean mixture. Spread the
guacomole evenly and place an egg on top.
Tip: The larger the chilli, the less hot!
Converted by MC_Buster.
Per serving: 1247 Calories (kcal); 112g Total Fat; (75% calories from fat);
7g Protein; 73g Carbohydrate; 105mg Cholesterol; 25mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 3 Fruit; 22 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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