Huevos Rancheros   


Huevos Rancheros   4 6- to 8-inch soft corn tortillas
½ teaspoon ground cumin
1 16-ounce can black beans, rinsed and drained
1 chipotle chili in adobo sauce, diced; or 1/2 teaspoon crushed red pepper flakes (optional)
½ cup mild salsa
4 large eggs, fried
½   cup shredded Monterey Jack cheese
1 ripe avocado, sliced


  1. Heat oven to 425° F.
  2. Put the tortillas on a baking sheet and place in the oven to warm, about 5 minutes. (Cover with foil if you don’t like crisp tortillas.)
  3. Toast the cumin in a small, dry saucepan over medium heat until aromatic, about 3 minutes. Add the beans and chipotle or red pepper (if using).
  4. Remove the tortillas from the oven. Spoon some beans onto each, then top each with some salsa, 1 fried egg, and some cheese.
  5. Bake until the cheese has melted. Serve with the avocado.


Nutritional information: (4 servings)

Calories: 337
Fat: 18g
Protein: 17g
Carbs: 29g

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