Huevos Rancheros With Black Bean Puree

For Black Bean Puree

• 1 (15 1/2 ounce) can black beans, drained and rinsed
• 1 garlic clove, smashed
• 1 teaspoon ground cumin
• 1/2 teaspoon fresh lime juice
• 2 teaspoons extra-virgin olive oil
• 1 pinch salt

Other needs

• 2 (12 inch)  flour tortillas
• 1 tablespoon melted butter
• 8 egg
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded monterey jack pepper cheese
• sour cream
• salsa

Directions

1. 1

   For black bean puree: combine all ingredients in bowl of food processor and blend until smooth.

2. 2

   Stack tortillas on cutting board. Using the bottom of your ramekin as s guide, cut 8 circles out of the tortillas.

3. 3

   Spread black bean puree evenly on 1 side of each tortilla round.

4. 4

   Place 1 round, bean side up in each ramekin.

5. 5

   Crack 2 eggs into each ramekin then add 1/4 cup of salsa and 1 tablespoon each of the cheddar and pepper jack cheeses.

6. 6

   Cover with another tortilla round, bean side down.

7. 7

   Brush tops of each tortilla with butter and bake for 35 minutes (place ramekins on cookie sheet to avoid overflow).

8. 8

   During the last 10 minutes of cooking, top ramekins with remaining cheese

9. 9

   Serve with sour cream and more salsa.