Here’s a really super-tasty breakfast to make on a Sunday when you have time to indulge the senses! From the food blog, Spoonforkbacon.
Makes 3
Chipotle salsa:
2 tbsp extra virgin olive oil
1/2 small onion, finely diced
2 garlic cloves, minced
1 (15 oz) can finely diced tomatoes, drained
3 chipotle chiles in adobe, minced
2 tbsp minced cilantro
1 lime, juiced
salt and pepper to taste
3 corn tortillas, lightly charred and warmed
1 1/2 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
For the salsa: Pour the oil into a skillet and place over medium-high heat. Add the onion and garlic and sauté for 2 to 3 minutes. Add the 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 the corn tortillas onto a platter and top with a little bit of salsa. Top the 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.