Huevos Rancheros with Black Bean Salsa

Ingredients

• 8 each Corn Tortillas
• 4 each Eggs
• 1 can (15oz) Black Beans
• 1 cup Diced Tomatoes
• 0.25 cup Red Onion
• 0.25 cup Cilantro
• 2 tablespoons Lime Juice
• 1 each Avocado
• 2 tablespoons Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 350°F (175°C). Lightly brush the 8 Corn Tortillas with 2 tablespoons of Olive Oil. Place them on a baking sheet and bake for 5 to 7 minutes, or until they are crispy and slightly golden brown.
2. 2While the tortillas are baking, prepare the black bean salsa. In a medium bowl, combine the 1 can (15oz) of Black Beans (drained and rinsed), 1 cup of Diced Tomatoes, 0.25 cup of Red Onion (finely diced), 0.25 cup of Cilantro (chopped), 2 tablespoons of Lime Juice, 0.5 teaspoon of Salt, and 0.25 teaspoon of Black Pepper. Mix everything together until well combined.
3. 3Prepare to fry the 4 Eggs. Heat a non-stick skillet over medium heat. Crack the eggs into the skillet and cook them to your desired doneness, whether that's sunny-side up or over easy. This usually takes about 3 to 5 minutes.
4. 4Prepare the avocado. Cut the 1 Avocado in half, remove the pit, and slice the flesh thinly.
5. 5To assemble the Huevos Rancheros, place one crispy tortilla on each of the four plates. Spoon a generous amount of the black bean salsa over each tortilla. Carefully place one fried egg on top of the salsa on each plate. Finally, garnish each plate with the sliced avocado.
6. 6Serve the Huevos Rancheros immediately.

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