Huevos Rancheros

Ingredients

• 8 corn tortillas
• 8 large eggs
• 1 can (15 oz) black beans, drained and warmed
• 2 tbsp vegetable oil
• 1 can (14 oz) fire-roasted diced tomatoes
• 1 jalapeño, seeded and diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• salt to taste
• 1 avocado, sliced
• 1/4 cup crumbled queso fresco or cotija cheese
• fresh cilantro and salsa verde, for topping
• lime wedges, for serving

Steps

1. 1

   Heat 1 tbsp oil in a skillet. Sauté onion and jalapeño until softened. Add garlic and cumin, cook 30 seconds.

2. 2

   Add diced tomatoes and salt. Simmer for 8-10 minutes until thickened into a ranchero sauce.

3. 3

   In a separate skillet, warm tortillas in a little oil until slightly crispy. Set on plates.

4. 4

   Fry eggs sunny-side up in the same skillet.

5. 5

   Layer each plate: 2 tortillas, a spoonful of black beans, ranchero sauce, and 2 fried eggs.

6. 6

   Top with sliced avocado, queso fresco, cilantro, and salsa verde. Serve with lime wedges.