Huevos Rancheros

Pico de Gallo-

https://caseymdavis7.wixsite.com/cookingwithcasey/post/pico-de-gallo

Refried black beans-

• 1 tablespoon extra virgin olive oil

• 1/4 cup finely chopped white onion

• 1/4 teaspoon salt

• 1 teaspoon cumin

• 1/2 teaspoon sazon seasoning

• 1 can (15 ounces) black beans rinsed and drained

• 1/4 cup water plus more to thin out if needed

• 1/2 tablespoon fresh lime juice

The rest-

• 1 1/2 cups (12 ounces) of your favorite red salsa

• 4 eggs

• salt and pepper to taste

• 4 small flour tortillas

• 1/2 cup shredded Monterey Jack cheese

• Crumbled Cotija

• Sliced avocado

• More chopped cilantro

• Hot sauce or taco sauce if desired

Refried beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.

Add the cumin, salt, sazon and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher to mash up the beans. Stir lime juice in and continue to cook the beans, uncovered, stirring often, for 2 minutes until thickened. If too thick add water tablespoon by tablespoon until desired consistency is reached. I add a couple spoonfuls.

Cover until you’re ready to serve.

Meanwhile, warm the salsa In microwave 30 seconds or so.

Spread the black bean mixture over each tortilla and place each tortilla on an individual plate. Sprinkle Monterey Jack cheese over each tortilla.

In large nonstick skillet over medium heat crack an egg and pour it into the skillet without breaking the yolk. Fry the until the whites are set and the yolk is cooked to your preferred level of doneness. Place the fried egg on top of a prepared tortilla and repeat with the remaining eggs. Season with salt and pepper and a pinch of sazon.

Spoon about 1/4th of the warmed salsa across each dish, avoiding the egg yolk. Use a slotted spoon or fork to do the same with the pico de galo and add any additional garnishes like cilantro, avocado, cotija or hot sauce.

Serve immediately. Leftover pico is great for dip for chips!