Chilaquiles

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 (28 ounce) can whole canned tomatoes, drained
• 1 fresh jalapeno pepper, seeded and coarsely chopped
• 1 small shallot, coarsely chopped
• 2 medium garlic cloves, minced
• 1 tablespoon butter
• 1 1/2 cups black beans, cooked or 1 (15 ounce) can black beans, drained and rinsed
• vegetable oil (for frying, about 1 cup)
• 8 corn tortillas (6 inch diameter)
• salt
• 4 eggs
• 1 cup queso fresco, crumbled or 1 cup monterey jack cheese, shredded
• 1/2 cup sour cream

Recipe

• 1 to prepare red sauce, put tomatoes, jalapeno pepper, shallot and garlic in a blender and process until smooth. meanwhile heat butter in a skillet over medium heat. pour blended sauce ingredients in skillet. add black beans and simmer for 15 minutes, stirring occasionally.
• 2 heat oil for the chilaquiles in a deep pot or dutch oven to 350 degrees f. gently fry tortillas, one at a time, for 1 minute on each side until golden. drain on a paper towel lined cooling rack. sprinkle with salt.
• 3 alternatively, you can toast the tortillas in a 375 degree f oven for 10 -15 minutes.
• 4 prepare eggs to order - either poached, fried, sunny-side up, or scrambled.
• 5 to serve: place 1 tortilla on a plate and top with about 1/4 cup red sauce. sprinkle with cheese and add a dollop of sour cream. stack second tortilla on top, add some more sauce, cheese and sour cream and top with the egg.