Name: Huevos Veracruzanos
Prep time: 15 min
Total time: 15 min
Ingredients: 1-15 ounce no salt added canned black beans, undrained; 4 large fresh epazote leaves (about 1 tablespoon) plus more for garnish, chopped; ½ teaspoon salt; 2 teaspoons grapeseed oil, divided; ¼ cup white onion, chopped; 4 eggs, beaten; 6 corn tortillas; table cream or Mexican cream; red onion, sliced for garnish; queso fresco, crumbled for garnish

Ingredients

Scale

1–15 ounce no salt added canned black beans, undrained
4 large fresh epazote leaves (about 1 tablespoon) plus more for garnish, chopped
½ teaspoon salt
2 teaspoons grapeseed oil, divided
¼ cup white onion, chopped
4 eggs, beaten
6 corn tortillas
table cream or Mexican cream
red onion, sliced for garnish
queso fresco, crumbled for garnish

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Instructions

Combine black beans, epazote leaves and salt in a blender container. Blend until smooth.
Heat 1 teaspoon grapeseed oil in a saute pan over medium-low heat. Pour in bean mixture and stir. Cook for 5 minutes. Cover and keep bean sauce warm.
Heat remaining teaspoon of oil in a medium pan. Add white onion and cook until slightly tender. Add eggs, stirring gently with a silicone spatula. Cook until set; about 3 minutes.
Heat a large skillet over medium heat. Warm tortillas.
Place a warm tortilla on a serving plate, fill with 2-3 tablespoons scrambled eggs, fold and repeat with remaining tortillas and egg. Spoon bean mixture over folded tortillas, covering evenly. Drizzle with cream red onion, queso fresco and chopped fresh epazote.