Huevos Rancheros with Black Beans and Chipotle Salsa

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 small onion, finely diced
• 2 garlic cloves, minced
• 1 (15 ounce) can finely diced tomatoes, drained
• 3 chipotle chiles in adobo, minced
• 2 tablespoons minced cilantro
• 1 lime, juiced
• salt and pepper to taste
• 3 corn tortillas, lightly charred and warmed
• 1 1/2 cups canned black beans, drained and warmed
• 3 fried eggs
• crumbled queso fresco
• very thinly sliced iceberg lettuce
• cilantro
• hot sauce
• lime wedges

Instructions

1. 1

   For salsa: Pour oil into a skillet and place over medium-high heat. Add onion and garlic and sauté for 2 to 3 minutes. Add tomatoes and minced chipotles and continue to sauté for an additional 2 to 3 minutes. Season with salt and pepper and remove from heat. Stir in the cilantro and lime juice and set aside to cool.

2. 2

   To assemble: Place corn tortillas onto a platter top with a little bit of salsa. Top salsa with black beans and some more salsa. Top each tortilla with a fried egg, followed by more salsa. Season with salt and pepper. Finish each huevos rancheros with crumbled queso fresco, thinly sliced iceberg, cilantro, hot sauce, and lime wedges. Serve immediately.