Arizona Culinary Institute Huevos Rancheros With Avocado Salsa

By Joelene

Ingredients

• 4 corn tortillas, 5- to 6-inch diameter
• 4 teaspoons canola oil, divided
• 1 cup finely chopped onion
• 3 garlic cloves, minced
• 2 1/2 teaspoons ground cumin
• 2 tomatoes, diced
• 2 cups black beans, cooked
• 2 teaspoons chopped chiles, Anaheim, poblano or chipotle
• 4 large eggs
• 1/2 cup grated Monterey Jack cheese or sharp Cheddar cheese
• For the salsa
• 1 small avocado, peeled, pitted, diced
• 1/3 cup chopped fresh cilantro
• 1/3 cup minced green onions
• 1 1/2 tablespoons fresh lime juice
• Salt and pepper to taste

Preparation

Step 1

For salsa, combine avocado, cilantro, minced greens and lime juice in a mixing bowl. Stir until blended.

Season salsa with salt and pepper and let rest for at least 10 minutes.

Next, preheat oven to 400 degrees. Spray baking sheet with non-stick spray. Arrange corn tortillas in single layer on sheet. Bake until tortillas are golden, about 15 minutes.

Meanwhile, heat 3 teaspoons oil in large non-stick skillet over medium-high heat. Add onion and saute until golden, about 5 minutes. Add garlic and cumin; stir 30 seconds. Stir in tomatoes, beans and chiles; bring to boil. Reduce heat; simmer until almost all liquid is absorbed, stirring frequently, about 8 minutes. Season to taste with salt.

Heat 1 teaspoon oil in another large non-stick skillet over medium heat. Crack eggs into skillet; fry until whites are set but yolks are still soft, about 4 minutes. Sprinkle with salt and pepper.

Place 1 warm tortilla on each of 4 plates. Divide bean mixture among tortillas. Top each with 1 egg; sprinkle with cheese. Top with avocado salsa; serve.

Makes 4 servings.