Huevos Rancheros with Black Beans and Chipotle Salsa
Servings: 3
Ingredients
chipotle salsa
- 2 tablespoons extra virgin olive oil
- ½ small onion, finely diced
- 2 garlic cloves, minced
- 1 (15 ounce) can finely diced tomatoes, drained
- 3 chipotle chiles in adobo, minced
- 2 tablespoons minced cilantro
- 1 lime, juiced
- salt and pepper to taste
assembly
- 3 corn tortillas, lightly charred and warmed
- 1 ½ cups canned black beans, drained and warmed
- 3 fried eggs
garnish/toppings
- crumbled queso fresco
- very thinly sliced iceberg lettuce
- cilantro
- hot sauce
- lime wedges
Instructions
- For salsa: Pour oil into a skillet and place over medium-high heat. Add onion and garlic and sauté for 2 to 3 minutes. Add tomatoes and minced chipotles and continue to sauté for an additional 2 to 3 minutes. Season with salt and pepper and remove from heat. Stir in the cilantro and lime juice and set aside to cool.
- To assemble: Place corn tortillas onto a platter top with a little bit of salsa. Top salsa with black beans and some more salsa. Top each tortilla with a fried egg, followed by more salsa. Season with salt and pepper. Finish each huevos rancheros with crumbled queso fresco, thinly sliced iceberg, cilantro, hot sauce, and lime wedges. Serve immediately.