Bean Huevos Rancheros

Ingredients:

• Tostada (I prefer the Guerrero branded tostadas)

• 1-15.5 oz can of refried beans (I prefer Trader Joe’s)

• 3-4 tbsp oil

• ½ tsp cumin seeds

• 1 small onion (finely diced)

• 3-4 thai chilies (finely chopped)

• 2-3 eggs

• ½ cup mexican blend cheese or oaxaca cheese

• Salt to taste

• ½ tsp black pepper

• 2 tbsp taco seasoning

• 1 tsp paprika

• Jalapenos, sliced (garnish)

• Cilantro, roughly chopped (garnish)

• ½ avocado (sliced)

For the pico de gallo:

• 2 small roma tomatoes (diced)

• 1 small red onion (diced)

• ½ jalapeno (diced)

• Cilantro (roughly chopped)

• ½ lime (juiced)

• Salt to taste

1. In a mixing bowl add all ingredients and mix well.

2. Set aside or refrigerate for 15-20 or until it’s ready for use.

For the beans:

1. In a non-stick pan add oil, cumin seeds and thai chilies. Once the cumin seeds splatter add in the onion and saute for 3-4 mins till soft.

2. After the onions are ready add in the refried beans and water to soften the bean to bring to the right consistency.

3. Then add in salt, taco seasoning, and paprika. Cook the spices for a few mins and the beans are ready!!

For the egg:

1. In a non-stick pan add some butter, coating the whole pan. Once it is hot enough, crack open your eggs.

2. Let it cook until the edges of the egg have turned golden brown, the egg whites have cooked but the yolk is still runny.

3. Sprinkle salt and grounded black pepper onto egg and remove from pan onto a plate carefully making sure the yolk stays intact.

To assemble:

1. Place two tostadas on a plate and spread the refried beans evenly. Put a little bit of shredded cheese. Then place 2 eggs side by side carefully and top with pico. Garnish with sliced avocados, jalapenos and cilantro.