I love traditional Huevos Rancheros, but sometimes it just too heavy of a meal. This version is a little healthier, while still being filling. I was inspired by a dish from Simple Suppers by The Moosewood Collective, but Californiaize it with black beans and avocado. I’ve even served this quick meal for dinner.
8oz container of mild or medium roasted salsa
6-12 corn or corn & flour tortillas
1 can black refried beans
1 avocado diced
1 tomato diced
sour cream or low fat plain greek-style yogurt (or mix both together)
Pour the salsa in a skillet and bring to a simmer (you may not use all the salsa, depending on the size of your skillet). Make “wells” in the salsa and break the eggs, not breaking the yolks. put the lid on for 3-5 minutes to poach the eggs.
Heat the tortillas on the stove. Heat the beans either on the stove or in the microwave. (You may add a spoonful of milk to make them creamier.)
Layer the tortillas two on a plate, spreading the beans on them. Top with an egg or two and some of the salsa. Add avocado, tomatoes and sour cream on top. Serve with your favorite hot sauce.