Huevos Rancheros

Ingredients

Corn tortillas

4

Vegetable oil

2 tablespoons, for frying

Onion

1, chopped

Garlic

2 cloves, minced

Canned diced tomatoes

1 can (14.5 oz)

Canned black beans

1 can (15 oz), drained and rinsed

Canned green chilies

1 can (4 oz), diced

Ground cumin

1 teaspoon

Salt

to taste

Black pepper

to taste

Eggs

4

Avocado

1, sliced

Fresh cilantro

1/4 cup, chopped

Lime wedges

for serving

Instructions

1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
3. Stir in the canned diced tomatoes, black beans, green chilies, ground cumin, salt, and black pepper. Mix well and let the sauce simmer for 10 minutes, allowing the flavors to meld.
4. While the sauce is simmering, heat a separate skillet over medium heat and lightly toast the corn tortillas on both sides until warm and slightly crisp. Set aside.
5. In the same skillet used for the tortillas, fry the eggs sunny-side up or to your preferred doneness.
6. To assemble, place a toasted corn tortilla on each plate. Spoon a generous amount of the tomato-chili sauce over the tortilla, then top with a fried egg.
7. Garnish each serving with sliced avocado and fresh cilantro, and serve with lime wedges on the side for an extra burst of flavor.