Huevos Rancheros

By Valarie

Ingredients

• 2 corn tortillas
• Nonstick cooking spray
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup refried black beans, heated
• 1 tablespoon butter
• 2 large eggs
• 4 tablespoons Quick Guacamole, recipe follows
• 4 tablespoons Refrigerator Tomato Salsa, recipe follows
• 2 tablespoons enchilada sauce
• 1 ripe avocado
• Juice of 1 lime
• 1/2 Vidalia onion, chopped finely
• 1 tablespoon sour cream
• Salt and pepper
• Hot sauce
• 2 pounds ripe tomatoes, diced
• 2 tablespoons finely chopped fresh cilantro
• 2 cloves garlic, minced
• Zest and juice of 1 lime
• 1 medium jalapeno pepper, seeded and minced
• 1 small onion, minced
• Salt and pepper

Details

Servings 2
Preparation time 30mins
Cooking time 45mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 400 degrees F.

Place the tortillas on a large baking sheet. Spray both sides with nonstick cooking spray, and sprinkle with the salt and pepper. Bake for 3 minutes; flip the tortillas, and bake until crispy and lightly browned, about 5 minutes longer.

In a medium skillet, heat the refried black beans and 2 tablespoons water over medium heat for about 3 minutes.

In a large nonstick skillet, melt the butter over medium heat; cook until the butter starts to foam. Crack the eggs into the skillet and cook for 3 to 4 minutes. Then flip and cook for 1 minute longer, or until desired degree of doneness

Spread the beans evenly on each tortilla. Spread 2 tablespoons of the Quick Guacamole over the beans. Top each tortilla with a fried egg, 2 tablespoons of the Refrigerator Tomato Salsa and 1 tablespoon of the enchilada sauce. Serve immediately.

In a medium bowl, add the avocado, lime juice, onions and sour cream and mix well. Add salt, pepper and hot sauce to taste.

In a large nonreactive bowl, stir together the tomatoes, cilantro, garlic, lime zest and juice, jalapeno, onions, and a pinch of salt and pepper. Serve immediately, or place in an airtight container and store in the refrigerator for up to 1 week. Yield: 4 cups.