1 cup red, orange, yellow, green Maestro® Bell Peppers, seeded & diced
1 cup red onion, diced
*Optional: 1 Hot Pepper, split & seeded
4 corn tortillas
2 cups black beans
2 tbsp canola oil
6 – 8 Concerto® Grape Tomatoes, halved
1 – 2 avocados, sliced
3/4 cup Queso Fresco cheese to crumble
A delicious, classic Mexican breakfast, our version of ranch eggs are served smothered in Concerto® Grape Tomato salsa.
5 Pepper Relish
Combine vinegar, sugar, salt, mustard seed and bay leaves and bring to boil. add Maestro® Bell Peppers and red onion (add Hot Pepper if you prefer spicy).
Simmer over low heat for 30 minutes and cool.
Jar relish “as is” or purée. Will keep up to 1 month if refrigerated.
Combine black beans with canola oil and purée until smooth. Season with salt and cracked black pepper.
Lightly grill or toast corn tortillas.
Fry eggs sunny-side-up. Poached or scrambled is also great.
To serve, spread 2 – 3 tbsp of smashed black beans on warm tortilla. Add 2 – 3 slices of ripe avocado and crumble 3 tbsp of cheese on top. Top with 2 tbsp. of Maestro® Bell Pepper relish. Top with a fried egg. Garnish with tomatoes. Optional: serve with dollop of sour cream on the side.