Bean and Cheese Huevos Rancheros

Photo: Marybeth

Ingredients

1 tablespoon Extra Virgin Olive Oil

10 2-inchs Flour Tortillas

2 Chorizo Sausages, casings removed

1/2 Medium Yellow Onionc, diced

16 ounces Refried Beans

2 Eggs

1/4 cup Water

1 tablespoon Garlic, minced

1/2 cup Mexican Shredded Cheese

2 tablespoons Peperoncini

2 tablespoons Black Bean Salsa

2 tablespoons Butter

Preparation

Sauté the onion in EVOO over medium heat until almost translucent then add the garlic, cook until tender about 1-2 minutes.

Remove the onion and garlic and set aside, cook the Chorizo for about 5 minutes trying to break the meat up as much as possible. Drain off the excess grease then add back in the onion mixture and cook for another 5 minutes.

While the Chorizo is cooking put the water and refried beans into a soup pot over medium heat to warm and thin out.

In a 2nd frying pan melt 1 Tbs. of the butter to soften and brown the tortillas. Turn the broiler on, place the tortilla's on a baking sheet then spread half of the refried beans onto each tortilla. Place half of the meat onto each tortilla then cover with 1/4 C. of the cheese on each tortilla.

Place under the broiler until the cheese has melted.

While you wait for the cheese to melt cook the 2 eggs in the remaining butter just until over medium.

Bring the baking sheet out of the oven and place each tortilla onto a plate, then top each with an egg.

Top with 1 Tbs. salsa and 1 Tbs. peperoncini, from this point use any other optional toppings you would like.