I love this version of the classic Hueovos Rancheros.
Preheat oven to 400°F.
Mash avocado with fork in small bowl. Stir in green onions, cilantro, lime juice, salt and pepper, to taste.
Cook onion, garlic and cumin in 1 tablespoon oil in large skillet over medium-high heat, stirring frequently, 4 to 5 minutes or until onion is tender. Stir in tomatoes, black beans and chipotle peppers; bring to boil. Reduce heat; simmer 8 to 10 minutes or until most liquid is evaporated, stirring frequently.
Meanwhile, arrange corn tortillas on baking sheet, sprayed with nonstick cooking spray. Bake 6 to 8 minutes or until golden brown.
Cook eggs in remaining 1 tablespoon oil in large nonstick skillet over medium heat until desired doneness, turning, if desired. Season with salt and pepper.
Arrange sliced romaine on 4 large serving plates; top each with warmed tortilla. Spoon black bean mixture evenly over tortillas. Top each with cooked egg and sprinkle with shredded cheese. Serve with avocado mixture.
1 avocado, pitted and peeled
2 tablespoons finely chopped DOLE® Green Onions
2 tablespoons chopped fresh DOLE Cilantro
1 tablespoon lime juice
Salt and ground black pepper, to taste
2/3 cup finely chopped DOLE White Onion
2 to 3 garlic cloves, minced
2 teaspoons ground cumin
2 tablespoons canola oil, divided
1 can (14.5 oz.) no salt added diced tomatoes, undrained
1 can (15 oz.) black beans, drained and rinsed
2 teaspoons chopped canned chipotle peppers in adobo sauce
4 (5 to 6-inch) corn tortillas
3 to 4 cups DOLE Hearts of Romaine, thinly sliced
1/2 cup shredded Monterey Jack or sharp Cheddar cheese
to you by Amy Tobin
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