Huevos Rancheros

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Servings: 4

1 small avocado, peeled, pitted, diced
1/3 cup chopped fresh cilantro
1/3 cup minced green onions
1 1/2 tablespoons fresh lime juice

Nonstick vegetable oil spray
4 5- to 6-inch-diameter corn tortillas (I used flour tortillas)
4 teaspoons canola oil, divided
1 cup finely chopped onion
3 garlic cloves, minced
2 1/2 teaspoons ground cumin
1 28-ounce can diced tomatoes in juice
1 15-ounce can black beans, drained
2 teaspoons chopped canned chipotle chiles*
4 large eggs
1/2 cup grated Monterey Jack cheese or sharp cheddar cheese
2 cups thinly sliced romaine lettuce


Stir first 4 ingredients in bowl to blend. Season salsa with salt and pepper (could also use a few tinily chopped up red onions if you don't have green onions)

Preheat oven to 400°F. Spray baking sheet with nonstick spray. Arrange tortillas in single layer on sheet. Bake until tortillas are golden, about 15 minutes.

Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add garlic and cumin; stir 30 seconds. Stir in tomatoes with juice, beans, and chiles; bring to boil. Reduce heat; simmer until almost all liquid is absorbed, stirring frequently, about 8 minutes. Season to taste with salt. (Took way longer than 8 min - more like 30).

Heat 1 teaspoon oil in another large nonstick skillet over medium heat. Crack eggs into skillet; fry until whites are just set but yolks are still soft, about 4 minutes. Sprinkle with salt and pepper. (Note: I made scrambled eggs, 6 eggs with a bit of grated cheese, some cream, salt and pepper).

Place 1 warm tortilla on each of 4 plates. Divide bean mixture among tortillas. Top each with 1 egg; sprinkle with cheese and lettuce. Top with salsa; serve.


Original: http://www.bonappetit.com/recipe/huevos-rancheros-with-chipotle-black-bean-sauce-and-avocado-salsa

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