Huevos Rancheros

SALSA

• 1 teaspoon canola oil

• 1/2 cup diced yellow onion

• 1/2 cup diced poblano pepper, seeds and ribs discarded

• 1 small fresh jalapeno pepper, seeds and ribs discarded, minced

• 1 1/2 teaspoons minced garlic

• 1 can (14 1/2 ounces) no-salt-added crushed tomatoes

• 2 tablespoons water

• 1/4 teaspoon salt

HUEVOS RANCHEROS

• 1 teaspoon canola oil

• 4 large eggs

• 4 corn tortillas (6 inches), warm

• 1 can (15 1/2 ounces) no-salt-added black beans, rinsed and drained

• 1/4 cup shredded low-fat Mexican cheese blend

• 1 small avocado, quartered and sliced

• 2 tablespoons chopped fresh cilantro (optional)

• 1 medium lime, cut into four wedges (optional)

To make salsa: In medium saucepan over medium heat, heat oil, swirling to coat bottom. Cook onion 2 minutes, or until almost soft, stirring frequently. Cook poblano and jalapeno peppers 2 minutes, stirring frequently. Stir in garlic. Cook 1 minute. Stir in tomatoes, water and salt. Bring to boil. Reduce heat to low. Simmer 5 minutes. Remove from heat. Cover to keep warm.

To make huevos rancheros: In medium nonstick skillet over medium heat, heat oil, swirling to coat bottom. Cook eggs 3-4 minutes, or until whites are set and edges are fully cooked.

Place one tortilla on each plate. Top each tortilla with beans and one egg, being careful not to break yolk. Gently top each egg with warm salsa, cheese and avocado slices.

Sprinkle each serving with cilantro and serve with lime wedge, if desired.