Huevos Rancheros with Black Beans

• 4 corn tortillas (100% corn)
• 4 large eggs
• 1 can (15 oz) canned black beans (drained and rinsed)
• 1 can (14 oz) canned diced tomatoes
• 1/2, finely diced yellow onion
• 1 jalapeno (seeded for a milder sauce)
• 2 cloves, minced garlic
• 1 tsp ground cumin (divided)
• 3 tbsp olive oil (divided)
• 1 lime
• 1/4 cup, chopped fresh cilantro
• 1 ripe avocado (sliced)
• 3/4 tsp sea salt (divided)

Instructions

1. Heat 1 tablespoon of the oil in a medium saucepan over medium heat, add the onion and jalapeño, and cook for 4 minutes until soft.
2. Stir in the garlic and half the cumin for 30 seconds, then add the tomatoes and 1/2 teaspoon of the salt.
3. Simmer the sauce for 10 minutes, uncovered, until it thickens, then stir in a squeeze of lime juice and half the cilantro.
4. Meanwhile, warm the black beans in a small pot with 1/4 cup of water, the rest of the cumin, and a pinch of salt for 5 minutes, then mash about half of them with a fork.
5. Heat 1 tablespoon of oil in a large skillet over medium heat and warm the tortillas two at a time, 1 minute per side, until pliable with crisp, golden spots. Put two on each plate.
6. Add the last tablespoon of oil to the skillet, crack in the eggs, and cook for 3 minutes, covering the pan for the final minute, until the whites are set and the yolks still run.
7. Spread the beans over the tortillas, top each with an egg, and spoon the warm sauce around it.
8. Finish with the avocado, the remaining cilantro, and lime wedges.

Tips

• Double the sauce and keep half in the fridge for up to 5 days. It is good on eggs, beans or grain bowls.
• Corn tortillas crack when they are cold, so warm them in the pan until they bend easily.
• Leave the jalapeño seeds in for a hotter sauce, or leave the jalapeño out for a mild, kid-friendly version.
• Pregnant, immunocompromised, or cooking for young children? Flip the eggs and cook them until the yolks are firm.

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