|Huevos Rancheros w/ Blue Corn Tortilla Chips and Guacamole|
1 tablespoon olive oil
1/2 large onion, diced
1/4 cup chopped red and green bell peppers
1/2 cup diced tomatoes
1/2 cup black beans
1/2 teaspoon ground cumin
1/8- 1/4 teaspoon cayenne
1 tablespoon minced jalapeno
1 teaspoon minced garlic
1 tablespoon dried cilantro
1/4 cup water (can substitute chicken stock)
Salt and pepper to taste
2 large eggs
Pepper jack cheese (optional)
2 tablespoons Guacamole
1. To make the Ranchero Sauce: In a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes. Add the black beans, cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 2 minutes. Add the water and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.
2. Spray a frying pan with non-stick spray and fry eggs until they begin to set, about 1 minute. (You can sprinkle cheese on top here if you choose.)
3. Place the eggs on a plate, top with the warm Ranchero Sauce and guacamole and serve with tortillas or tortilla chips.
Let me know if you give it a try. Until next time...