Huevos Rancherosfrom Stonewall Kitchen Breakfast
Ingredients:3 tablespoons olive oil
1 small red onion, chopped
1 small yellow onion, chopped
Freshly ground black pepper
Two 15-ounce cans black beans, drained and rinsed
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro leaves
Hot pepper sauce
Four 6-inch corn tortillas
4 large eggs
1 1/2 cups shredded Monterey Jack cheese
About 1/2 cup sour cream
About 1 cup guacamole, store bought or homemade
2 cups salsa, store-bought or homemade
This and many other wonderful recipes may be found in Stonewall Kitchen Breakfast
by Jonathan King, Jim Stott & Kathy Gunst from Chronicle Books
1. Preheat the oven to 300 degrees F.
2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the red and yellow onions and season with salt and pepper. Cook, stirring, until the onions are soft, about 5 minutes. Add the beans and cumin, and cook over low heat for 5 minutes more, stirring occasionally. Stir in 1 tablespoon of the cilantro and a dash or two of hot sauce; season again with salt and pepper, and set aside. (The beans can be made a day ahead; cover and refrigerate. Place over low heat to rewarm. If they seem dry, add 1 to 2 tablespoons water.)
3. Wrap the tortillas in a clean, damp kitchen towel. Place in the oven and heat for 5 minutes.
4. Meanwhile, heat 1 tablespoon of the remaining oil in a large skillet over medium heat. Crack 2 eggs (or more if they fit without overlapping) into the pan and fry for 1 to 2 minutes on each side, or until the egg whites solidify, depending on how soft you like your eggs. Transfer to a warm plate and repeat with the remaining oil and eggs.
5. Place 1 warm tortilla on each of 4 plates. Divide the beans among the 4 tortillas. Sprinkle the cheese over the beans, and top each plate with a fried egg. Garnish with sour cream, guacamole, and the remaining cilantro. Surround the tortillas with a small dollop of the salsa. Serve hot sauce on the side.
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