Yucatan Style Fried Eggs and Plantains

with Crispy Tortillas and Black Bean Red Sauce

30 min

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Contains: Egg and Milk.

May Contain: Mustard, Peanuts, Seafood, Sesame, Soy, Sulphites, Tree Nuts, Wheat, and Gluten.

What We'll Send

Canned Fire Roasted Tomatoes
Red Onion Diced 1/4"
Cotija Cheese
Canned Black Beans
Corn Tortillas 4.5''
Free Range Brown Egg
Spice Blend
Cumin, Granulated Garlic, Smoked Paprika, Chili Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 770
Fat 45g
Protein 31g
Carbohydrates 70g

What You'll Need

Cooking Directions


Tip: Don’t be intimidated by crispy tortillas! Eat some of the toppings first, then either break off tortilla chips and dip into the red sauce, or pick up the whole tortilla and eat it like an open-faced sandwich.


Make Red Sauce

Heat oven to 400°F. Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large saucepan over medium-high. When oil is hot, add red onion. Cook about 3-4 minutes, until soft and starting to brown. Stir in garlic and spice blend. Cook for 1 minute or until fragrant. Drain and rinse black beans in a fine mesh sieve. Add beans and fire roasted tomatoes to saucepan. Reduce heat to medium-low. Cover and simmer for 13-15 minutes. 


Prepare Toppings

Meanwhile, wash lime and cilantro. Cut lime in half. Pick and chop cilantro leaves. Peel plantain and slice into ½ inch rounds. 


Bake Tortillas

Add 2 tbsp. (4 tbsp. for 4 servings) oil to a small bowl. Brush oil over both sides of tortillas. Line a baking sheet with foil. Place tortillas side by side on baking sheet (2 baking sheets for 4 servings). Cook for 10-12 minutes, flipping halfway through, until crispy but not burnt. Remove from oven and set aside to cool.


Fry Plantains

Meanwhile, heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over medium-high. When hot, add sliced plantains. Season with a pinch of salt. Fry for 5-6 minutes, flipping once, until brown and crispy. Transfer plantains to paper towel.


Fry Eggs

In same skillet, heat 1 tbsp. (2 tbsp. for 4 servings) oil over medium-high. Crack eggs into skillet. When whites begin to set, reduce heat to low and cook for 3-4 minutes until whites are cooked for a sunny side egg, or cook to your preference.


Finish & Serve

Stir half of the lime juice into red sauce. Season to taste with salt and pepper. Place two tortillas on each plate, overlapping slightly. Place eggs in middle of each plate. Arrange plantains around perimeter of plates. Top with red sauce, cilantro, and crumbled cotija cheese. Squeeze remaining lime juice over everything and serve. Enjoy!

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