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Categories:
canola oil yellow onions garlic ground cumin black beans chipotle chiles salt avocados lime juice canola oil honey cilantro canola oil corn tortillas unsalted butter eggs queso fresco salt
Viewed: 55 - Published at: 3 years agoIngredients
- 2 tablespoons canola oil
- 1 small yellow onions or 1 small white onion, chopped
- 2 garlic cloves, finely chopped
- 2 teaspoons ground cumin
- 1 (15 ounce) can black beans, drained and rinsed
- 2 teaspoons chipotle chiles in adobo, pureed
- salt & freshly ground black pepper
- 2 ripe avocados, peeled, pitted, and cut into small cubes
- 14 cup fresh lime juice
- 1 tablespoon canola oil
- 1 tablespoon honey
- 2 tablespoons chopped cilantro
- 1 cup canola oil
- 4 (6 inch) corn tortillas
- 1 tablespoon unsalted butter
- 4 large eggs
- 12 lb queso fresco or 12 lb monterey jack cheese, crumbled
- salt & freshly ground black pepper, to taste
Method
- For the Black Beans:.
- Heat oil in a medium saucepan over medium heat.
- Add the onions and cook until soft, about 5 minutes.
- Add the garlic and cook for 1 minute.
- Add the cumin and cook 30 seconds.
- Add the beans and chipotle puree and cook until just heated through, about 1 minute.
- Season with salt and pepper and set aside.
- For the Avocado Relish:.
- In a medium bowl, gently combine the avocados, lime juice, oil, honey and cilantro.
- Season with salt and pepper and set aside.
- For the Eggs:.
- Heat oil in a saucepan slightly larger than the tortillas over medium heat until it is hot enough to make a piece of tortilla bubble vigorously.
- Using tongs, transfer one tortilla to the hot oil and fry for 30 seconds on each side, or just until crisp.
- Drain on paper towels and season with salt.
- Repeat with remaining tortillas.
- Heat butter in a large nonstick skillet over medium heat until hot.
- Gently break all the eggs into a bowl, keeping the yolks intact, then pour into the skillet and cook, covered, to desired doneness.Season with salt and pepper.
- To serve, place one tortilla on a large plate, top with 1/4 cup of the beans and a fried egg.
- Ladle some of the red and green chili sauces.
- over the sides of the egg, then sprinkle with some of the cheese.
- Top with a dollop of avocado relish and serve immediately.
