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Kitchen Guy’s Huevos Rancheros

Ingredients

1 14.5 oz. can black beans, drained and rinsed
2 cups salsa
8 large eggs
1/2 cup half-and-half
1/2 tsp. salt
8 corn tortillas (6-inch)
1 cup Monterey Jack cheese, shredded
1/2 cup sour cream
fresh cilantro, chopped

Method:

Heat the beans and the salsa in separate pots over low heat. Whisk together the eggs, half-and-half, and salt. Melt the butter in a nonstick pan, and scramble the eggs over low heat until soft and creamy.

Soften the tortillas by heating them in a dry pan. Place a tortilla on each plate. Divide the black beans evenly on the tortillas. Spoon the eggs onto the beans, then top with salsa. Garnish with cheese, sour cream and cilantro and serve immediately.

An alternate way to cook this dish is to heat the beans and salsa together and break eggs on top, cover the pan and steam the eggs until they are cooked through. Then slide the whole mixture onto tortillas.

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