Dairy-Free Huevos Rancheros with Black Bean Salsa

Instructions

1. 1Prepare the black bean salsa: In a medium bowl, combine the 1 can black beans (drained and rinsed), 1/2 medium red onion (finely diced), 1/2 cup corn kernels, 1 small jalapeño (seeds removed and minced), 1/4 cup cilantro (chopped), and 2 tablespoons lime juice. Mix everything together thoroughly and set aside.
2. 2Crisp the tortillas: Heat 1 tablespoon of the 2 tablespoons olive oil in a large skillet (30.48 cm) over medium-high heat (204°C/400°F). Working in batches if necessary, fry 4 of the 8 corn tortillas for about 1-2 minutes per side, until they are golden brown and slightly crispy. Remove them from the skillet and place them on a plate lined with paper towels. Repeat with the remaining 4 corn tortillas and the remaining 1 tablespoon of olive oil.
3. 3Make the tomato sauce: In the same large skillet, reduce the heat to medium (190°C/375°F). Add the 1 can canned diced tomatoes (undrained), 2 cloves garlic (minced), 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine.
4. 4Simmer the sauce: Cook the tomato mixture over medium heat (190°C/375°F), stirring occasionally, for 10-15 minutes. The sauce is ready when it has thickened slightly and the flavors have melded together, which you can tell by its richer color and aroma.
5. 5Cook the eggs: While the sauce is simmering, cook the 8 eggs to your preference. You can fry them in a separate non-stick skillet over medium heat (190°C/375°F) for 2-3 minutes per side until the whites are set and the yolks are still runny, or poach them according to your preferred method.
6. 6Assemble the Huevos Rancheros: Place one crispy corn tortilla on each of the four plates. Spoon about 1/4 of the thickened tomato sauce over each tortilla. Carefully place one cooked egg on top of the sauce. Spoon about 1/4 of the prepared black bean salsa over each egg. Serve immediately.

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