Huevos Rancheros Twofer!

My husband and I just got back earlier this week from a trip to Glacier National Park in Montana and Waterton Lakes National Park in Canada. This was a family trip with his side of the family and it was gorgeous! Fantastic trip. Makes me wish I lived somewhere with less humidity, bluer skies and less worries. We got back late Saturday evening, so we slept in on Sunday. My husband requested we make huevos rancheros for dinner, which we had never made before, so I got to researching as usual! Let's just say, we will be making this meal again in the near-ish future! Crispy tortillas, rich black beans, tangy ranchero sauce and creamy avocado make this meal muy bien! (bien is a French word...I took French in high school...hoping it's also Spanish!)

Nom, nom, nom...yum!

Huevos Rancheros
1 15-oz can whole peeled tomatoes, undrained
1/4 cup cilantro
1/4 cup diced onion
1 garlic clove, peeled & smashed
1 jalapeno pepper, seeded if desired
1/2 tsp kosher salt
5 oz chorizo, diced
EVOO
4 fajita size tortillas
4 eggs
1 avocado, pitted and sliced, for garnish
shredded cheese, for garnish

1. Preheat oven to 350. In a food processor, combine tomatoes, cilantro, onion, garlic, jalapeno (we also threw in a banana pepper from our garden!), and salt. Puree until smooth. Transfer sauce to a small skillet and simmer until slightly thickened, about 15 minutes. Cover and keep warm.

2. In a large skillet, cook chorizo over medium-high heat until browned, about 5 minutes (we used already cooked chorizo, so we warmed it up and used the oil from it to cook our eggs in). Add chorizo to sauce and cover again.

3. Place tortillas on a baking sheet and pop into the oven. Keep an eye on them. When they start to puff up, they are ready!

4. Add some EVOO to the oil in the skillet if not very much oil is left. Crack each egg individually into the skillet and cook over-easy.

5. Place tortillas on plate, then black beans, egg, ranchero sauce, cheese and avocado. Enjoy!

Sooo, that whole "then black beans" thing came out of nowhere right? Here's the recipe I use for black beans that are delectable! Just make sure, if you are using them in the huevos rancheros recipe, that you use a slotted spoon when putting them on the tortillas, otherwise you get a big, hot, black bean mess.

Best Black Beans EVER
1 16-oz can black beans (use low-sodium since you won't be rinsing these)
1 small onion, chopped
1 clove garlic, chopped
1 Tbsp cilantro, chopped
1/4 tsp cayenne pepper
salt

1. In a medium saucepan, combine the beans, onion, and garlic. Bring to a small boil, then reduce the heat to medium-low. Add in cilantro, cayenne pepper and a LITTLE salt. Simmer about 5 minutes, or until ready to serve!