Favorite Recipe: Huevos Rancheros

This is one of those entrees that I have never had the guts to order in a restaurant, but every time Goldilex orders it, my mouth waters. When I thought about all of the components of the dish, I figured out that this could be a simple dinner for those busy nights when I just don't feel like working too hard in the kitchen. After a little bit of tweaking the second time I made this dish, I absolutely fell in love with the final result. This recipe is E-A-S-Y! This recipe yields 2 servings. Enjoy!

Ingredients:

1 can black beans, drained

1 can diced tomatoes with zesty jalapeno, drained

1 can diced green chiles

1 can enchilada sauce

1 teaspoon + 1/2 teaspoon + 1/2 teaspoon Adobo All-Purpose Seasoning, divided

4 eggs

4 tablespoons Pace Mexican Four Cheese Salsa con Queso

2 flour tortillas

2 tablespoons vegetable oil

pico de gallo (optional)

sour cream (optional)

hot sauce (optional)

Directions:

1) Heat black beans in a small saucepan over low heat. Partially mash beans with the back of a fork to give a refried bean consistency. Sprinkle beans with 1/2 teaspoon Adobo seasoning. Continue to heat until cooked through.

2) In a separate small saucepan, combine tomatoes, green chiles, enchilada sauce, and 1 teaspoon Adobo seasoning. Bring to a simmer then reduce heat to keep warm.

3) In a medium skillet, heat vegetable oil over medium-high heat. Fry eggs in vegetable oil, seasoning with remaining 1/2 teaspoon of Adobo until yolk is cooked through.

4) Warm queso in microwave for 30 seconds. Warm tortillas in microwave for 20 seconds.

5) Place one tortilla on each plate. Spread 2 tablespoons of queso on top of each tortilla. Divide black beans and spread on top of queso.

6) Remove eggs from heat and place two eggs on top of black beans on each tortilla. Spoon enchilada sauce on top of eggs. Serve with pico de gallo, hot sauce, and sour cream.