Black Bean Huevos Rancheros

Recipe View **Prepare the Salsa (15 minutes):** In a medium bowl, gently combine the chopped tomatoes, green onions, cilantro, lime juice, jalapeno pepper, and minced garlic. Season with salt to taste. Cover and refrigerate to allow the flavors to meld.

Recipe View **Preheat and Prepare (5 minutes):** Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet to prevent sticking.

Recipe View **Sauté the Black Bean Mixture (10 minutes):** Heat 1 teaspoon of canola oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until lightly golden and fragrant. Stir in the drained black beans, chicken broth, and chopped chipotle chiles. Simmer for approximately 5 minutes, or until the beans are heated through. Keep warm.

Recipe View **Assemble and Bake the Tortillas (5 minutes prep, 5 minutes bake):** Place four tortillas on the prepared baking sheet. Evenly sprinkle the shredded Monterey Jack cheese over the tortillas. Top each with another tortilla, creating cheesy tortilla sandwiches. Cover the baking sheet with aluminum foil.

Recipe View **Bake (5 minutes):** Bake in the preheated oven for about 5 minutes, or until the cheese is melted and gooey.

Recipe View **Cook the Eggs (5-7 minutes):** Heat the remaining 1 teaspoon of canola oil in a skillet over medium heat. Crack the eggs into the skillet and cook to your desired level of doneness (sunny-side up, over easy, etc.).

Recipe View **Assemble the Huevos Rancheros (5 minutes):** Place the baked cheese-filled tortillas on individual serving plates. Top each tortilla with a generous portion of the warm black bean mixture, followed by a spoonful of the fresh salsa. Finish each plate with a perfectly cooked egg. Serve immediately and enjoy!