Breakfast/Black Bean Huevos Rancheros

By latin1

Ingredients

• 4 large Anaheim chiles
• 2 oz pepper jack cheese, shredded (1/2 cup)
• 8 corn tortillas
• Vegetable oil
• 2 garlic cloves, minced
• 1 cup black beans
• 1/2 cup chicken stock
• 1 tsp chopped chipotle chiles inadobo or chipotle chile sauce
• 1 tbsp minced cilantro
• 4 large eggs
• 1/2 small avocado, cut into 4 wedges
• 1/4 cup diced plum tomatoes
• 4 tsp finely chopped red onion
• 2 tsp minced jalapeno

Details

Servings 4

Preparation

Step 1

Preheat the broiler. Roast the chiles under the broiler for 6-7 minutes, turning frequently, until charred all over. Transfer them to a bowl, cover with plastic wrap and let steam for 5 minutes. when the chiles are cool enough to handle, peel and coarsely chop them, in a bowl, mix the chiles with cheese.
Turn the oven to 375 degrees. Very lightly brush the tortillas with oil. Spread the roasted chiles and cheese on half of the tortillas and top with remaining tortillas. Transfer the filled tortillas to a baking sheet, cover with foil and top with another baking sheet.
heat 1 tsp of oil in a small skillet. add the garlic and cook over moderately high heatfor 1 minute. Add the beans, stock and chopped chipotles and simmer for 5 minutes. Stir in cilantro and keep warm.
Bake the tortillas for about 5 minutes, or until heated through and the cheese is melted. Meanwhile, in a lightly oiled large skillet, cook the eggs sunny-side up or over easy.
Transfer the filled tortillas to plates. Top with beans and then the eggs. Garnish with avocado wedges, chopped tomatoes, diced onions and minced jalapeno and serve.