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Huevos Rancheros

16 ounces whole canned tomatoes
12 small onion, chopped
1 garlic clove
1 (4 ounce) can chipotle chiles in adobo
1 teaspoon lime juice
14 cup fresh cilantro
salt and pepper
1 (15 ounce) can black beans, drained
1 pinch cumin
8 large eggs
64 inches corn tortillas


Make the salsa by combining the first 6 ingredients in a food processor and pulse until well blended but still slightly chunky. Season with salt and pepper. In a mixing bowl combine black beans and cumin with lime juice. Salt and pepper to taste. Use the back of a fork to lightly mash the beans, adding a splash of warm water if the mixture looks dry. Heat a nonstick skillet to medium. Crack in the eggs and cook them until the whites have set but the yolks are still runny. In another skillet heated to medium, toast the tortillas about a minute on each side. Spread the beans on the tortillas and top with eggs and salsa. Serve immediately.

Source: www.food.com