Huevos Rancheros with Chipotle Black Bean Sauce and Avocado Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
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 |
Directions:
1. Stir first 4 ingredients in bowl to blend. Season salsa with salt and pepper.
2. 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.
3. 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.
4. 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.
5. 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.
6. *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
7. Per serving: calories, 394; total fat, 19 g; saturated fat, 3 g; cholesterol, 215 mg; fiber, 10 g Nutritional analysis provided by Bon Appétit
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