Huevos rancheros with vegan refried beans

Serves 2-4

  1. 4 jalapenos, 2 minced and 2 halved
  2. 1 onion, one half in 1/2 wedges and one half chopped
  3. 5 cloves garlic, 2 left whole and 3 minced
  4. 1tsp cumin
  5. 1-1/2lb plum tomatoes, cored and halved
  6. 1tsp salt
  7. 1tb pureed canned chipotle in adobo sauce
  8. 1/8tsp cayenne
  9. 1 small bunch cilantro
  10. 3-5 limes cut into wedges, juiced to make 2tb and remaining cut into wedges
  11. 4tb broth or water
  12. 15oz canned pinto or black beans, drained and rinsed
  13. 1 poblano
  14. 4 6in corn tortillas
  15. 4 eggs
  16. 1 small avocado, sliced
  17. Queso fresco
  • Toss halved jalapenos, onion wedges, whole garlic cloves, 1/2tsp cumin and 5-8. Roast cut-side down at 375 degrees for 35-45 minutes or until tomatoes shrivel and brown. Let cool for 10 minutes. Process jalapenos, onions and garlic. Process tomatoes. Add 4tb cilantro, 1-1/2tb lime juice and 1 minced jalapeno. Salsa can be made 1 day ahead and makes about 3 cups.
  • Meanwhile, process broth or water and all but 1/2 cup beans. Add remaining beans and pulse about 10 times or until chunky. Set aside.
  • Cook remaining onion and jalapeno for 5 minutes. Add remaining garlic and cumin for 1 minute. Add bean mixture and cook for 5 minutes. Add remaining lime juice and 1tb cilantro and keep warm.
  • Brush tortillas with oil, salt and bake at 450 degrees for 5-7 minutes or until tops begin to brown. Flip and continue baking for 2-3 minutes.
  • Meanwhile, bring salsa to a simmer in a 12in pan. Remove from heat, make 4 wells and pour in eggs. Cover and cook on med-low heat for 2-3 minutes.
  • Plate tortillas, top with eggs and spoon salsa around eggs. Serve with beans, remaining cilantro, lime wedges and 16-17.
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