HUEVOS RANCHEROS MY WAY IN A CAST IRON SKILLET ENJOY DAN:

HUEVOS RANCHEROS MY WAY IN A CAST IRON SKILLET BY CHEF DAN:

Serves 4

INGREDIENTS:

4-6-inch corn tortillas

4 eggs (1 per serving) (

1-15.5 Oz) can black beans cooked and rinsed

1 onion, diced

1 bell pepper, diced

2 garlic cloves, minced

1(10.5 Oz) can RO*TEL diced tomatoes and green chilies

1 teaspoon EACH cumin seeds, and coriander

1/2-teaspoon EACH chipotle chili powder, smoked paprika, sea salt and Seasoned Pepper Medley

2 tablespoon water

Olive oil

1 avocado, sliced

1/2-cup feta cheese

1 lime-cut into wedges

A few drops of Tabasco Chipotle hot sauce

A handful of fresh cilantro, chopped

DIRECTIONS:  (PREHEAT OVEN TO 400 F)

1.   In a skillet add a smidgen of olive oil over medium heat.

2.   When sizzling add onion and bell pepper and sauté for 4-5 minutes.

3.   Add garlic and sauté for a minute or two.

4.   Add diced tomatoes, cooked beans, spices, salt and 2 tablespoons water.

5.   Let simmer for 3-4 minutes, stirring occasionally.

6.   Brush cast iron skillet with olive oil, coating the edges too.

7.   Lay tortillas down and brush tortillas with splash of olive oil.

8.   Divide bean mixture, and spread all the beans evenly over the tortillas.

9.   With a spoon make little indentions for the eggs.

10.                Carefully crack the eggs and place them in the indentions.

11.                Sprinkle with salt, pepper and feta cheese

12.                Place in the hot oven and bake 10-12 minutes.

13.                Cook until eggs are the desired doneness.

14.                Serve with avocado, lime wedges, Tabasco sauce and cilantro.

ENJOY DAN                                                                          BON-APPETITE!!