Huevos Rancheros with Pineapple & Jalapeño

Prep: 20 minutes - Bake/Cook: 18 minutes - Serves: 4
Approximate nutritional values per serving (1 topped tortilla): 542 Calories, 35g Fat (7g Saturated), 195mg Cholesterol, 746mg Sodium, 48g Carbohydrates, 11g Fiber, 12g Sugars, 17g Protein

  • 4 (6-inch) white corn tortillas
  • ¼ cup plus 1 teaspoon SE Grocers Vegetable Oil
  • 1 small jalapeño pepper, finely chopped
  • 1 can (14.5 ounces) SE Grocers Black Beans, drained and rinsed
  • 1 garlic clove, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 can (8 ounces) SE Grocers Sliced Pineapple, drained and chopped
  • 4 large eggs
  • 1 medium avocado, peeled, pitted and sliced
  • ½ cup crumbled queso fresco
  • 2 tablespoons chopped SE Grocers Naturally Better Organic Fresh Cut Cilantro
  • Hot sauce for garnish (optional)
  • Preheat oven to 400°. Place tortillas in single layer on rimmed baking pan; brush both sides with 1 teaspoon oil. Bake tortillas 10 minutes or until golden brown and crisp.
  • In large skillet, heat 2 tablespoons oil over medium heat. Add jalapeño and onion; cook 3 minutes or until onion is translucent, stirring frequently. Add beans, garlic, cumin, oregano, paprika, salt and pepper; cook 5 minutes or until beans are very tender, stirring frequently. Stir in pineapple. Makes about 2 cups.
  • In large nonstick skillet, heat remaining 2 tablespoons oil over medium heat; add eggs, cover and cook 2 minutes or to desired doneness.
  • Serve tortillas topped with bean mixture, eggs, avocado, queso fresco and cilantro drizzled with hot sauce, if desired.