Chorizo Huevos Rancheros

• Meat

  • 10 oz Pork chorizo

• Produce

  • 1 can Black beans
  • 1 Cilantro
  • 1 Onion, small
  • 3 Tomatoes

• Refrigerated

  • 8 Eggs

• Condiments

  • 1 Tomatillo sauce

• Bread & Baked Goods

  • 8 Corn tortillas, Small

• Dairy

  • 4 oz Queso fresco

Found on apple-of-my-eye.com

Ingredients

• 10 oz pork chorizo
• 8 eggs
• 8 small corn tortillas
• 1 can black beans, drained
• 3 tomatoes, roughly diced (I used tomatoes of varying colors for extra pizazz)
• 1 small onion, roughly diced
• 4 oz queso fresco
• freshly chopped cilantro
• tomatillo sauce, optional

Directions

• Preheat oven to 350 degrees.
• In a large skillet, cook the chorizo on medium-high heat until done. Remove the cooked chorizo to a separate plate, reserving the oil in the skillet. Cook the eggs in the same skillet until the egg white portion is firm to the touch. Set aside.
• While the chorizo is cooking, place half the corn tortillas on a baking sheet and spray lightly with cooking spray. Bake for 10-12 minutes until the tortillas are crispy, but not brown.
• To assemble the huveos rancheros, layer on the beans, cooked chorizo, diced tomatoes and onions, and a portion of queso. Top with an egg and sprinkle on the chopped cilantro and tomatillo sauce, if desired. Serve hot!