Servings: 4
Ingredients:
1 tablespoon plus 1⁄3 cup vegetable oil, divided
Half a yellow onion, diced
1 jalapeño or less if very spicy, seeds and membrane removed, chopped
3 cloves garlic, minced
11⁄2 teaspoons salt
1 14-ounce can diced tomatoes
1 chipotle from a can of chipotles in adobo
1⁄2 teaspoon cumin
1 can black beans, drained and rinsed
4 corn tortillas
Assembly
Sunny-side-up eggs
Private Selection Garlic and Roasted Red Chile Salsa
Minced cilantro
Crumbled queso fresco
Sliced avocado
Sour cream
Preparation:
1. Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add onion, jalapeño,
garlic, and salt. Saute until softened, 5–7 minutes. Add canned tomatoes (with the juices) and the chipotle. Bring to a simmer for 5 minutes. Remove from heat and let cool for 10 minutes.
2. Transfer sauce to a food processor. Process until pureed but not completely smooth, about 10 seconds. Set aside (reheat in pan when ready to use).
3. Heat a small drizzle of vegetable oil in a small skillet. Add cumin and let sizzle for a few seconds. Add black beans and a sprinkle of salt. Cook, stirring occasionally, until heated through, 3–4 minutes. Remove from heat. Wipe pan out.
4. In the same skillet, heat 1⁄3 cup vegetable oil over medium heat. When it’s hot, add a corn tortilla. Fry tortilla for 30 seconds, flip with tongs, and fry for another 30 seconds until crisp. Remove from pan and drain on paper towels. Repeat with the other tortillas.
5. Assembly: Place a few spoonfuls of ranchero sauce on a plate. Top with a fried tortilla. Add a few spoonfuls of beans. Top with a sunny-side-up egg, Private Selection Garlic and Roasted Red Chile Salsa, cilantro, queso fresco, avocado, and sour cream.