Huevos Rancheros

If i've said it once, I'll say it a thousand times--- I LOVE MEXICAN FOOD!! And this breakfast is no exception. Perfect for an easy brunch on the weekends, this dish is packed full of flavor. Top it with fresh avocado, Vidalia onions, cilantro and a few dashes of hot sauce to really take it over the top. And of course I've included some pre-made ingredients that will get this delicious meal on the table with little fuss, and under 30 minutes.

Ingredients

Vegetable Oil

4 6-inch corn tortillas, plus more for serving

1 16-oz can refried or black beans (your preference, I love refried!)

1 teaspoon onion powder

½ teaspoon garlic powder

¾-1 teaspoon salt

4 large eggs

1 cup Green Chile Sauce (I used Frontera green chile Enchilada Sauce)

1 cup Red Chile Sauce (I used Frontera red chile Enchilada Sauce)

Cotija Cheese, crumbled (or Montery Jack)

1 avocado, diced

1 Vidalia onion, diced

cilantro, chopped

Hot Sauce (I prefer Cholula)

Sour Cream, optional

1 teaspoon onion powder

½ teaspoon garlic powder

¾-1 teaspoon salt

Salt and pepper

Directions

1. Heat 1 tablespoon of oil in a skillet over medium-high heat. Place a tortilla in the skillet and cook until golden but not crispy (about 30 seconds). Flip and cook another 30 seconds. Transfer to a plate. Cook the remaining tortillas the same way, adding oil as needed.

2. In a small sauce pan, heat the beans with the onion powder, garlic powder, salt, and hot sauce to taste. Once they start to simmer, turn off the heat and cover until ready to serve. (If using refried beans, you may wish to thin them with 1-2 tablespoons of water.)

3. Heat the two chile sauces in individual sauce pans, or microwavable bowls.

4. Add another tablespoon of oil to the skillet. Working in batches of two, crack the eggs into the hot skillet. Season them to taste with salt and pepper. Cook until the bottoms are set and the edges are golden brown (1 minute). Turn the heat to medium-low, cover the pan and continue to cook the eggs until the white is completely set, and the yolks are golden but not firm. (I still like mine runny) about 1 more minute.

5. To serve, spoon the beans over each tortilla, then place an egg on top. Spoon each of the warm chile sauces over and around the eggs.

6. Top each with a sprinkling of cheese, avocado, Vidalia onions, tomato, cilantro and a couple dashes of hot sauce to taste.