When I was gifted with a dozen farm fresh eggs, and some beautiful California grown avocados, I decided that Huevos Rancheros would be the perfect way to enjoy these. I made a homemade salsa to go with this. What a tasty and hearty breakfast!
California Black Bean Huevos Rancheros
|4-6 corn tortillas|
|1||can||black beans, drained a rinsed|
|1||cup||Cotija Cheese (a mild Mexican cheese made with cow's milk) or cheese of your choice|
|1||avocado, peeled and sliced|
|As needed||vegetable oil|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Heat the black beans. Add a splash of chicken stock and lightly mash. I like to leave them chunky and some whole. Heat a little bit of vegetable oil and lightly cook the corn tortillas; drain and pat dry and set aside. Cook eggs (2 per serving) sunny side up. Preheat the broiler: Layer 2-3 corn tortillas, then a layer of black beans. Sprinkle a little Cotija cheese on top and broil for about 30-45 seconds– enough to melt the cheese. Add a layer of salsa, then the eggs. Garnish with a little more Cotija Cheese and an ample amount of fresh avocado– the best part!
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