Huevos Rancheros

• 5-6 x 6 inch tortillas (depending on your skillet size)

• 4 eggs

• 2 cups cooked rinsed black beans

• ½ onion- diced

• 3 garlic cloves- minced

• 1 can – Diced tomatoes

• 1 teaspoon cumin

• 1/4 teaspoon chipotle powder (less if you want a milder flavor)

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon salt

• cracked black pepper

• 2 tablespoons water

• Olive oil

• 1 large Avocado-sliced

• 2 tablespoons chopped fresh cilantro

• 1 lime - cut into wedges for squeezing

• ½ cup crumbled cotija cheese (Mexican crumbling cheese)

• 1-2 radishes for garnish

• Cholula for topping

Instructions

1. Preheat oven to 400F.

2. In a large pan, sauté diced onion in olive oil until tender, about 5 minutes. Add garlic, sauté for 1-2 minutes. Add diced tomatoes, black beans, spices, salt, and 2 T water. Let simmer for 3-4 minutes until heated throughout.

3. Brush your skillet with olive oil. Starting in the center lay your tortillas in the skillet to cover the bottom and sides.

4. Transfer your bean mixture into the skillet. Once mixture is evenly distributed over your tortillas, make indentions into the mixture for the eggs to rest in.

5. Carefully break an egg into each of the four indentions. (You can crack your eggs into individual ramekins if that helps). Sprinkle eggs with salt and pepper, and place in the hot oven.

6. Check after 10-12 minutes. Cook until egg whites are white and yolks are to your desired doneness. Serve with avocado, lime, cilantro, hot sauce, and thinly sliced radishes.