BLUE CORN CHIPS HUEVOS RANCHEROS

This huevos rancheros dish is a quick and easy solution to warm weather dining when the last thing the cook needs is to spend an inordinate amount of time running around a hot kitchen. It’s also pretty easy on the eaters—substantial without being heavy. Give it a try!

Blue Corn Chips Huevos Rancheros

1 tbsp olive oil

1 cup diced onion

1-15 oz can black beans, drained and rinsed

1 chipotle chile in adobo sauce, minced

1/2 tsp ground cumin

1/2 tsp sea salt

1/4 cup water

2 tbsp butter

8 eggs

2 cups salsa verde sauce

3 cups blue corn tortilla chips

1 avocado, peeled, pitted, and sliced thin

4 oz crumbled queso fresco cheese

1/4 cup chopped cilantro

1) To medium-sized saucepan over medium-high heat, add olive oil; add onions and cook 5 minutes until softened; reduce heat to low and stir in black beans, chipotle chile, cumin, sea salt, and water and cook 5 minutes; reduce heat to lowest setting to keep warm

2) In large skillet over medium heat, melt butter; break eggs into skillet and cook to desired doneness (I cooked 3 minutes until whites started to set, added 1 tbsp water, and covered with a lid to allow the whites to set more firmly and the yolk to cook partway without flipping–yum!); remove from heat

3) Assemble each of four plates as follows, dividing ingredients between them: spoon 1/2 cup salsa verde on plate and scatter chips over it, top with eggs, scatter avocado, cheese, and cilantro over it all; serve it up!

Servings: 4

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