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Huevos Rancheros
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| Ingredients | |
| 4 6- to 8-inch | soft corn tortillas |
| 1/2 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) | |
| 1/2 cup | mild salsa |
| 4 large | eggs, fried |
| 2/3 cup | shredded Monterey Jack cheese |
| 1 | ripe avocado, sliced |
Directions
Heat oven to 425° F.
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.)
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).
Bake until the cheese has melted.
Serve with the avocado.
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