Black Bean Huevos Rancheros
Kimberly
ingredients
- 1 1/2 cups fresh tomatoes, seeded and finely chopped
- 1/4 cup green onions, sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 fresh jalapeno pepper, seeded and finely chopped
- 3 garlic cloves, minced
- 2 teaspoons canola oil
- 1 (19 oz) can black beans, drained and rinsed
- 1/2 cup chicken broth
- 1 teaspoon chopped chipotle chiles in adobo sauce
- 8 (7") corn tortillas
- 1/2 cup shredded Monterey Jack cheese
- 4 eggs
directions
- 1
To make salsa, stir tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 minced clove and salt to taste in a bowl until well blended.
- 2
Preheat oven to 375°. Lightly grease a baking sheet.
- 3
Place 1 tsp canola oil in a skillet on med-high heat. Stir in garlic, cook over 1 minute until light brown. Mix in black beans, chicken broth and chiles; simmer until beans are heated through, about 5 minutes. Turn off heat; keep warm.
- 4
Place 4 tortillas on baking sheet. Sprinkle the cheese evenly over tortillas. Top with remaining 4 tortillas; cover baking sheet with foil.
- 5
Bake tortillas until cheese melts, about 5 minutes. Place remaining canola oil in skillet over medium heat. Crack eggs into skillet, and cook to desired firmness.
- 6
To assemble, place filled tortillas on 4 serving plates. Top each tortilla with black bean mixture, a layer of salsa, and an egg.
Source: Kimberly
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