The Athlete's Plate Challenge - Battle Mexican Cuisine

The Athlete's Plate Challenge - Battle Mexican Cuisine

The Athlete's Plate Challenge is back and this time we are showing off Mexican cuisine.  Matt (The Athlete's Plate) and I wound up choosing breakfasts to create and we both have ties to Dallas.  This could have been called the Dallas Tex-Mex Breakfast Challenge, but we will just stick to Battle Mexican Cuisine.

Matt has created Huevos Rancheros that you can check out [HERE] but only after you check out my Mexican Breakfast Tower.

My inspiration for this dish came from watching the Food Network one day and seeing Bobby Flay create a dish that he kept piling high.  I thought to myself how can I get a Mexican dish that is piled high and doesn't fall over.  It was then that it hit me that with eggs as the 'cement' I could build a tower.

Ingredients: 4 eggs, 1 can black beans drained and rinsed, 1 avocado, 6 oz cherry tomatoes, 1 red onion diced, 1 jalapeno seeded and diced, 1 bunch cilantro roughly chopped, 1/2c corn, 1/2c mushrooms chopped, 9 corn tortillas, 2 tbs olive oil, juice of 1 small lime

Servings: 3

Nutritional Information: 768 calories, 27g Fat, 113g Carbs, 15g Fiber, 27g Protein

Directions:

Guacamole:

  1. Chop cherry tomatoes into quarters and place in bowl.
  2. Add diced jalapeno, red onion and 2/3 of black beans
  3. Cut avocado in half and remove pit.  Inside avocado shell score the meat and then scoop out with a spoon into bowl.
  4. With a fork or potato masher mash all the ingredients together.
  5. Add in bunch of cilantro and lime juice then combine using a fork.
  6. Set aside for flavors to meld.

Eggs:

  1. Beat 4 eggs in a bowl and set aside.
  2. Add 1 tbs of oil to a pan and heat.  Add in diced mushrooms and remaining onion.  Saute for 3-5 minutes.
  3. Add in 1/3 of black beans and corn.  Cook for another 5 minutes.
  4. Add in eggs and scramble with all ingredients.

Tortilla Tower:

  1. With a circular cookie cutter create tortilla discs.
  2. Place 1 tbs of olive oil in a pan and heat.
  3. Once hot add in discs and allow to cook so that you get a charred look on them.
  4. Cut remaining portion of the tortillas into chips and add after discs are cooked and allow to char a bit.

Assembly:

  1. Place one disc on plate then add portion of egg mixture.
  2. Top with 2nd disc and add more egg
  3. Then top with last disc.
  4. Remaining egg mixture can be placed to side of tower.
  5. Add guacamole to the other side of the tower.
  6. Place tortilla chips on plate to use as a scoop for extra egg or guacamole.
  7. Optionally you can add queso fresco to add to the creaminess of the dish.

  To eat cut the tower and add a scoop of guacamole to each forkful and enjoy the texture of the tortillas with the creaminess of the guacamole. For added heat serve with your favorite hot sauce.   [caption id="attachment_1702" align="aligncenter" width="300" caption="Served with a little queso fresco"][/caption] After viewing both dishes cast your vote for your favorite Mexican Breakfast: [polldaddy poll="4867295"]

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Jason Bahamundi

About the Author:

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

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