Chipotle Huevos Rancheros

Ingredients:

1 onion, sliced
1 jalapeno, sliced
2 tbsp. chipotle peppers in adobo sauce
4 tbsp. avocado oil, divided
2 cloves garlic, chopped
1 cup vegetable broth
14 oz. can crushed tomatoes
16 oz. can diced tomatoes with green chiles
1 tbsp. cumin
1 tbsp. chili powder
1 tsp. paprika
1 tsp. oregano
2 tsp. cilantro, chopped + more for garnish
Juice of 1 lime
8 corn tortillas
1 cup Better Bean Co. Roasted Chipotle Red Beans
1 avocado, sliced
8 pasture-raised eggs

Instructions:

Directions:

1. Add 2 tbsp. avocado oil to a large saucepan and place over medium-high heat. While the oil is heating, slice onion and jalapeño.

2. Sauté in heated pan for 2-3 minutes.

3. Add chopped garlic to the pan and cook for about 1 minute.

4. Pour in vegetable broth, chipotle peppers, tomatoes, spices, and lime juice and stir well. Cook for another 2-3 minutes.

5. Transfer mixture to a high-speed blender and add in 2 tsp. of cilantro. Pulse until mostly smooth, some chunks are ideal.

6. Pour ranchero sauce back into the saucepan and place on medium-low heat, stirring occasionally.

7. While the sauce is heating, add beans to a separate saucepan and place over medium heat, stirring occasionally until heated through.

8. Meanwhile, add 1 tbsp. of avocado oil to a skillet and place over medium-high heat for 2-3 minutes. Once the skillet is hot, add 2 eggs and fry for 3-4 minutes, or until the whites are solid but the yolk is still runny. Season with salt and pepper and remove from heat. Repeat with the remaining eggs, adding avocado oil when needed.

9. To assemble, place 2 corn tortillas on a place and spread 1/4 cup ranchero sauce on top. Next, add 1/4 cup of the beans, 2 eggs, avocado, and cilantro.

10. Enjoy!

Serving Size:

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