HUEVOS RANCHEROS

Huevos Rancheros with Black Beans and Chipotle Salsa

Makes 3

Ingredients:

chipotle salsa:

2 tablespoons extra virgin olive oil

1/2 small onion, finely diced

2 garlic cloves, minced

1 (15 ounce) can finely diced tomatoes, drained

3 chipotle chiles in adobe, minced

2 tablespoons minced cilantro

1 lime, juiced

salt and pepper to taste

3 corn tortillas, lightly charred and warmed

1 1/2 cups canned black beans, drained and warmed

3 fried eggs

garnish/toppings:

crumbled queso fresco

very thinly sliced iceberg lettuce

cilantro

hot sauce

lime wedges

Directions:

1. For salsa: Pour oil into a skillet and place over medium-high heat. Add onion and garlic and sauté for 2 to 3 minutes. Add tomatoes and minced chipotles and continue to sauté for an additional 2 to 3 minutes. Season with salt and pepper and remove from heat. Stir in the cilantro and lime juice and set aside to cool.
2. To assemble: Place corn tortillas onto a platter top with a little bit of salsa. Top salsa with black beans and some more salsa. Top each tortilla with a fried egg, followed by more salsa. Season with salt and pepper. Finish each huevos rancheros with crumbled queso fresco, thinly sliced iceberg, cilantro, hot sauce, and lime wedges. Serve immediately.