The Weekened Cook ~ Huevos Rancheros

Thanks to  Andrea Garro (Vista, California) for sharing  this recipe with us in our cookbook. You may know her from her blog, Good Clean Health. 
At our house we love to make a breakfast a weekend event! Sometimes we deviate from the traditional omelet to serve this dish.
Serves 2
4 corn tortillas
1⁄2 cup medium salsa
½ cup chopped scallions
1 tablespoon chipotle chiles in adobo sauce
1⁄2 cup cooked black beans
4 eggs
 
Optional Toppings
Grated sharp Cheddar cheese, sour cream or  freshly chopped  cilantro

Heat the tortillas in an oven or toaster just until soft. Warm the salsa,scallions , and chipotle chiles in adobo sauce, and heat the black beans in a non-stick pan. Move to one side. Crack the eggs, and cook for 3 to 5 minutes to the desired firmness. Place two warm tortillas side by side on a warmed plate, and slide the eggs, half of the salsa, and the beans onto the tortillas. Repeat with the remaining eggs. Garnish with your choice of toppings.
Story and recipe, shared from Country Comfort: Cooking Across America
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