Huevos Rancheros

Ingredients (Serves 2)

• 1 cup salsa, heated
• 1 cup refried beans, recipe follows
• 4 eggs
• 2 TBS olive oil (or butter)
• 4 corn tortillas
• 1/2 cup shredded cheese (I recommend cheddar or Monterey jack)
• Chopped cilantro, for garnish (optional)

Vegetarian Refried Beans

• Olive oil
• 1/4 of a small onion, diced
• 1/4 jalapeno, diced finely
• 1 clove of garlic, minced
• 2 cans of pinto beans, preferably organic and low sodium
• Salt and pepper, to taste
• 1/4 tsp dried cumin

Instructions

Heat a skillet with oil or butter.

Cook the eggs sunny-side up (the runny yolk is key).

While the eggs are cooking, heat 2 teaspoons of oil for softening tortillas. Cook each tortilla 30 seconds per side.

Place two tortillas on each plate. Spread each tortilla with about 1/4 cup of hot beans. Top each tortilla with one cooked egg, salsa, and cheese. Garnish with cilantro (I didn’t have any)

Vegetarian Refried Beans

Heat the olive oil in a saucepan over medium heat.

Once hot, add the diced onion and jalapeno. Sauté until golden brown, about 3-4 minutes.

Add the garlic and cook for an additional 60 seconds.

Add one can of beans (with liquid) and mash with a fork until thoroughly mashed.

Drain the second can of beans and add to the bean mixture.

Continue mashing until your desired consistency is reached.

Cook on low for 5 minutes.