If you read this blog regularly, you'll notice a lot of Mexican food popping up. This is no coincidence. If Mexican food had the opportunity, it would probably get a restraining order against me!
Pico de gallo:
1 1/2 cups fresh tomatoes, chopped
1/4 cup sliced red onion
1/4 cup chopped fresh cilantro
3 tablespoons lime juice
1 fresh jalapeno pepper, seeded and chopped
2 cloves garlic, minced
Salt and pepper to taste
2 teaspoons vegetable oil
3 cloves garlic, minced
1 can black beans, drained and rinsed
1/2 cup chicken broth
1 teaspoon (from 1 can) chipotle chiles in adobo sauce
8 corn tortillas
1 cup shredded Monterey Jack cheese
To make the salsa, stir the tomatoes, onions, cilantro, lime juice, jalapeno pepper, and garlic in a bowl until blended. Add salt and pepper to taste, then refrigerate until needed.
Preheat oven to 375 degrees and lightly grease a baking sheet.
Place 1 teaspoon oil in a skillet and heat over medium heat. Add the garlic, and cook 1 minute until light brown. While that is cooking, open the can of chipotle peppers and remove 2-3 of them and chop. Add those, with about 1 teaspoon of the adobe sauce, into the pan. Mix in the black beans, chicken broth, and simmer until beans are heated through, about 5-10 minutes. Turn off heat, and keep warm.
Place 4 of the tortillas on the prepared baking sheet. Sprinkle cheese evenly over the tortillas. Top with the remaining tortillas. Bake tortillas in oven until the cheese melts, about 5 minutes.
Place the remaining 1 teaspoon oil in a skillet, and heat over medium heat. Crack eggs into skillet, and cook to desired firmness.
To assemble huevos rancheros, place filled tortillas on serving plates. Top each tortilla with black bean mixture, a layer of salsa, and an egg. Serve while hot, with additional salsa if desired (yes please!)