Huevos Rancheros

🔥 Prep

• Rinse and drain 1 cup black beans; set aside.
• Slice the 0.5 avocado into thin wedges.
• Warm the 4 corn tortillas (or keep them ready).
• Crack 4 eggs into a small bowl, being careful not to break yolks.
• Measure out 1 cup salsa and have it ready.

🔥 Cook

• 1. Heat 1 tablespoon oil in a non‑stick skillet over medium heat until shimmering.
• 2. Add the 4 corn tortillas to the skillet and toast each side for 30 seconds until pliable and lightly crisp; transfer to a plate.
• 3. In the same skillet, add the 1 cup black beans and cook, stirring occasionally, for 2‑3 minutes until heated through; season with a pinch of salt if desired.
• 4. Push the beans to one side, pour in the 1 cup salsa, and simmer over low heat for 2 minutes to meld flavors.
• 5. Create four small wells in the bean‑salsa mixture and crack an egg into each well; cover the skillet and cook over low heat for 4‑5 minutes for sunny‑side‑up eggs, or longer if you prefer firmer yolks.
• 6. Remove the skillet from heat; using a spatula, place each tortilla on a serving plate, top with a generous spoonful of the bean‑salsa mixture, then slide a fried egg on top.
• 7. Garnish each plate with sliced avocado wedges and a drizzle of extra salsa if desired.

🔥 Serve

• Serve the huevos rancheros immediately while hot, accompanied by lime wedges.
• Pair with fresh cilantro sprigs and a side of Mexican‑style rice or refried beans if desired.
• Add a sprinkle of crumbled queso fresco or cotija cheese for extra richness (optional).