Black Bean Huevos Rancheros

Ingredients

• Servings: 4
• 1 1/2 cups fresh tomatoes, seeded and finely chopped
• 1/4 cup sliced green onions
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 fresh jalapeno pepper, seeded and finely chopped
• 1 clove garlic, minced
• salt, to taste
• 2 teaspoons canola oil
• 2 cloves garlic, minced
• 1 (19 ounce) can black beans, drained and rinsed
• 1/2 cup chicken broth
• 1 teaspoon chopped chipotle chiles in adobo sauce
• 8 (7 inch) corn tortillas
• 1/2 cup shredded monterey jack cheese
• 4 eggs

Recipe

Preparation Time: 35 mins Cook Time: 15 mins Ready Time: 50 mins


• to make the salsa, stir the tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove minced garlic, and salt to taste, together in a bowl until well blended. cover, and refrigerate until needed.
• preheat oven to 375 degrees f (190 degrees c). lightly grease a baking sheet.
• place 1 teaspoon canola oil in a skillet, and heat over medium heat. stir in the garlic, and cook 1 minute until light brown. mix in the black beans, chicken broth, and chiles; simmer until beans are heated through, about 5 minutes. turn off heat, and keep warm.
• place four tortillas on the prepared baking sheet. sprinkle the cheese evenly over the tortillas. top with the remaining four tortillas. cover the baking sheet with aluminum foil.
• bake tortillas in preheated oven until cheese melts, about 5 minutes.
• place the remaining 1 teaspoon canola oil in a skillet, and heat over medium heat. crack eggs into skillet, and cook to desired firmness.
• to assemble huevos rancheros, place filled tortillas on four serving plates. top each tortilla with black bean mixture, a layer of salsa, and an egg. serve immediately.