Dairy-Free Huevos Rancheros with Black Bean Salsa

Ingredients

• 8 count Corn Tortillas
• 4 large Eggs
• 1 can Black Beans
• 1 can Diced Tomatoes
• 0.5 medium Red Onion
• 1 small Jalapeño
• 0.25 cup Cilantro
• 2 tbsp Lime Juice
• 2 tbsp Olive Oil
• 1 cup Salsa
• 0.5 tsp Salt
• 0.25 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 1 can black beans (drained and rinsed), 1 can diced tomatoes (undrained), 0.5 medium red onion (finely chopped), 1 small jalapeño (seeds removed and finely minced), 0.25 cup cilantro (chopped), and 2 tbsp lime juice. Stir everything together until well combined. This is your black bean salsa.
2. 2Place a 25.4 cm non-stick skillet over medium heat (176.7°C / 175°C). Add the 2 tbsp olive oil and let it heat up until it shimmers, about 1-2 minutes.
3. 3Carefully place 2 corn tortillas in the hot skillet. Cook for 1-2 minutes per side, until they are lightly golden and slightly softened. Remove the 2 tortillas from the skillet and set them aside on a plate. Repeat with the remaining 6 corn tortillas, adding them to the skillet in batches if needed.
4. 4Crack the 4 large eggs into the skillet, being careful not to break the yolks. Cook the eggs for 3-5 minutes, or until the whites are set and the yolks are cooked to your preference (runny or firm).
5. 5To assemble, place two of the cooked corn tortillas on each of the 4 plates. Top each stack of tortillas with one fried egg.
6. 6Generously spoon the prepared black bean salsa over each fried egg.
7. 7Drizzle your favorite 1 cup salsa over the black bean salsa and eggs.
8. 8Season each plate with 0.5 tsp salt and 0.25 tsp pepper, divided among the 4 servings.

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