Huevos Rancheros with Black Bean Salsa

Ingredients

• 8 each Corn Tortillas
• 4 large Eggs
• 1 can Black Beans
• 0.5 medium Red Onion
• 1 cup Corn Kernels
• 1 small Jalapeno
• 0.25 cup Cilantro
• 1 medium Avocado
• 2 tablespoons Lime Juice
• 0.25 cup Sour Cream
• 2 tablespoons Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Prepare the black bean salsa: In a medium bowl, combine the 1 can of black beans (drained and rinsed), 0.5 medium red onion (finely diced), 1 cup of corn kernels, 1 small jalapeno (seeds removed and minced), and 0.25 cup of cilantro (chopped). Add 1 tablespoon of lime juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix everything together until well combined and set aside.
2. 2Make the avocado crema: In a blender or food processor, combine the 1 medium avocado (pitted and scooped out), 0.25 cup of sour cream, and the remaining 1 tablespoon of lime juice. Add a pinch of salt. Blend until the mixture is completely smooth and creamy, then set aside.
3. 3Heat 2 tablespoons of olive oil in a large skillet over medium heat (around 350°F or 175°C). Carefully place 4 of the 8 corn tortillas into the hot oil, being careful not to overcrowd the skillet. Fry the tortillas for 2-3 minutes per side, until they are golden brown and crispy. Remove the crispy tortillas from the skillet and place them on a plate lined with paper towels to drain. Repeat with the remaining 4 corn tortillas.
4. 4In the same skillet with the remaining hot olive oil, carefully crack the 4 large eggs into the skillet. Fry the eggs for 3-5 minutes, or until the whites are set and the yolks are cooked to your preference (runny or firm).
5. 5Assemble the huevos rancheros: Place two crispy corn tortillas on each of the 4 plates. Top each stack of tortillas with one fried egg. Spoon a generous amount of the prepared black bean salsa over each egg. Finish by drizzling the avocado crema over the salsa. Serve immediately.

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