Huevos Winddancers
Elevate your brunch game with "Huevos Winddancers," a vibrant and satisfying dish that combines bold Mexican-inspired flavors with an elegant presentation. Crisp baked corn tortilla cups serve as the perfect base, cradling creamy black bean mash, a sunny-side-up egg, and a medley of fresh, flavorful toppings. A tangy lime-cilantro yogurt drizzle and crumbled queso fresco add a bright, zesty finish, making every bite a symphony of textures and tastes. Ready in just 30 minutes, this easy recipe is perfect for a weekend treat or an impressive breakfast-for-dinner option. Whether you're a fan of huevos rancheros or simply love creative egg dishes, Huevos Winddancers will bring a little fiesta to your table!
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Recipe Information
Ingredients
- 4 pieces Small corn tortillas
- 2 tablespoons Olive oil
- 1 cup Black beans (canned, drained and rinsed)
- 1 clove Garlic (minced)
- 0.5 teaspoon Ground cumin
- 4 pieces Eggs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Fresh salsa (store-bought or homemade)
- 2 tablespoons Fresh cilantro (chopped)
- 1 tablespoon Lime juice
- 2 tablespoons Greek yogurt or sour cream
- 0.25 cup Crumbled queso fresco or feta cheese
Instructions
Preheat your oven to 375°F (190°C).
Lightly brush both sides of the corn tortillas with olive oil and press them gently into the wells of a standard muffin tin to form a cup shape. Place the muffin tin in the oven and bake for 10 minutes, or until the tortillas are crisp and hold their shape. Remove and set aside.
While the tortillas bake, prepare the black bean mash. Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the black beans and ground cumin, cooking for 2-3 minutes. Mash the beans with a fork or potato masher until creamy. Remove from heat.
Heat a non-stick skillet over medium heat and spray with cooking oil or add a small drizzle of olive oil. Crack the eggs into the skillet and season with salt and black pepper. Cook until the whites are fully set, but the yolks remain runny (or cook to your preferred doneness), about 4-5 minutes.
To assemble, divide the black bean mash evenly between the tortilla cups and spread it across the bottom. Top each cup with a cooked egg.
Add a generous spoonful of fresh salsa over each egg, followed by a sprinkling of crumbled queso fresco or feta cheese.
In a small bowl, mix the Greek yogurt or sour cream with lime juice and half of the chopped cilantro. Drizzle this tangy sauce over the filled tortilla cups.
Garnish with the remaining cilantro and serve immediately. Enjoy your Huevos Winddancers while they’re warm and crispy!
Nutrition Facts
Calories |
1204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 785 mg | 262% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 9.7 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 639 mg | 49% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1450 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
