Veggie Huevos Rancheros Skillet Bake with Avocado Crema

• Vegetarian

• Produce

  • 2 Avocado
  • 1/3 cup Chickpeas
  • 2 tbsp Cilantro
  • 1 Garlic clove
  • 1/2 Lime
  • 1/3 cup Onions
  • 1 cup Spinach

• Refrigerated

  • 4 Eggs

• Condiments

  • 2 tbsp Mayo
  • 1/4 cup Salsa

• Bread & Baked Goods

  • 2 Tortillas

Found on rachlmansfield.com

Ingredients

• 1 garlic clove
• ⅓ cup chopped onions
• 1 cup spinach
• 2 tortillas (I used almond flour from Siete Foods)
• ⅓ cup chickpeas (I used organic unsalted)
• ¼ cup salsa of your choice
• 4 eggs
• 1 avocado, sliced
• Avocado Crema:
• 1 avocado
• 2 tablespoons mayo of choice (I used a vegan one)
• 2 tablespoons cilantro
• ½ lime, juiced

Directions

• Heat oven to 400°F and heat skillet in the oven for a few minutes and begin making the beans
• Spray a medium pan well and turn on to medium heat
• Add garlic and onion and saute for about 1 minute, until fragrant
• Add spinach and stir. Let beans cook for a minute or so
• Once soften, set beans aside in a bowl and begin cooking the veggie sausage according to package instructions (about 3 minutes on each side)
• Once veggie sausage is done, remove from heat and take warmed skillet it out of the oven (be careful it will be HOT)
• Lightly spray the cast iron skillet and add the 2 tortillas on top
• The add the veggie mixture, chickpeas, followed by the salsa and veggie sausage
• Create four wells in the skillet for the eggs to be placed on top of
• Gently crack the eggs one at a time on top of the salsa and sausage in the skillet
• Place skillet on a rack in the middle of the oven and cook for about 10 to 15 minutes, until eggs are white but are still a little jiggly when the pan is moved.
• While the eggs bake, begin making avocado crema
• Pulse together ingredients in blender or food processor until creamy (about 30 seconds) and then set aside
• Remove skillet from oven and serve immediately with avocado slices and avocado crema