Huevos Rancheros Authentic Mexican

Featuring a medley of Mexican seasonings,
black beans, and eggs over easy.

Ingredients:
1 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, crushed with press
1 tablespoons chipotle sauce or other hot sauce,
plus additional for serving
1 teaspoons ground cumin
1 can (28-ounce) tomatoes in juice, drained and chopped
1 can (15- to 19-ounce) black beans, rinsed and drained
1/4 cup (loosely packed) fresh cilantro leaves, chopped
1/4 teaspoon salt
1 tablespoon margarine or butter
4 large eggs
4 (6-inch) corn tortillas, warmed
1 avocado (optional), sliced

Directions:
In 4-quart saucepan, heat oil on medium until hot.
Add onion and garlic, and cook 8 minutes
or until beginning to brown.
Stir in chipotle sauce and cumin;
cook 30 seconds, stirring.
Add tomatoes; cover and cook 3 minutes
to blend flavors, stirring occasionally.
Stir in beans, half of cilantro, and 1/4 teaspoon salt;
heat through, about 3 minutes, stirring occasionally.
Meanwhile, in 12-inch nonstick skillet, melt margarine on medium.
Crack eggs, 1 at a time, and drop into skillet.
Cover skillet and cook eggs 4 to 5 minutes
or until whites are set and yolks thicken.
Place tortillas on 4 dinner plates;
top each with some tomato mixture and 1 egg.
Sprinkle with remaining cilantro.
Serve with avocado and additional hot sauce if you like.