| ½ | Onion, cut into thin strips |
| 1 | Yellow or red bell pepper, cut into thin strips |
| 2 cloves | Garlic |
| 1 large can | Diced green chiles |
| 2 | Tomatoes, cubed |
| ½ - 1 | Whole diced jalape�o, optional |
| 1 can | Organic black beans |
| Corn tortillas |
| Eggs |
| Mrs. A's Salsa Buena |
| Avocado, sliced |
| Grated cheese, optional |
|
For the Ranchero Sauce, saut� onion, bell pepper, and garlic in 2 tablespoons vegetable oil until soft.
Add green chiles, tomatoes and jalape�o.
Add water to the pan just under the veggie level. Salt and pepper to taste. Cook for about 20 minutes.
Warm black beans in a small saucepan. You can flavor the beans with 2 tablespoons of Mrs. A's Salsa Buena.
Then fry corn tortillas in a small amount of vegetable oil in a skillet, one per person. Drain and keep on a paper towel.
In the same pan, fry eggs or make a batch of scrambled eggs.
To assemble the Huevos Rancheros, layer the tortilla with a spoonful of black bean, top with eggs and Ranchero Sauce.
Top with Mrs. A's Salsa Buena and sliced avocado. Add grated cheese if desired. |
