Black Bean and Beef Chilaquiles with Fried Eggs

Ingredients

• 1.5 pounds brisket cooked chopped
• 6 servings butter for the skillet
• 15 ounce black beans rinsed drained canned
• 15 ounce canned tomatoes diced with green chilies canned
• 1.5 teaspoons ground pepper 
• 10 1-inch corn tortillas cut into strips
• 10 1-inch corn tortillas cut into strips
• 4 large eggs organic per person)
• 6 servings cilantro leaves fresh for garnish
• 6 servings fresno and jalapeno peppers fresh thinly sliced for garnish
• 1 tablespoon garlic powder 
• 1 teaspoon ground cinnamon 
• 2 teaspoons ground coriander 
• 2 teaspoons ground cumin 
• 2 teaspoons ground ginger 
• 0.3 cup kosher salt 
• 0.3 cup brown sugar packed
• 0.3 cup brown sugar packed
• 6 servings lime wedges for garnish
• 1 tablespoon mustard seeds 
• 2 teaspoons oregano dried
• 1.5 cups pepper jack cheese shredded
• 1 cup sharp cheddar cheese shredded white
• 3 tablespoons paprika smoked sweet

Equipment

• frying pan
• baking sheet
• oven
• wire rack
• casserole dish

Directions

1. Preheat the oven to 400 degrees F. Arrange the tortilla strips on a wire rack set over a baking sheet. Spray the tortillas with cooking spray and sprinkle with the Spice Blend.
2. Bake until crisp and golden, 7 to 8 minutes.
3. Spread the tomatoes in the bottom of a 12-to-13-inch casserole dish and scatter the beans on top. Top with the tortillas, then the beef, and finally sprinkle with the cheeses.
4. Bake until the filling is bubbling and the top is browned. Meanwhile, fry the eggs in butter in a skillet. Divide the casserole among plates and serve each portion with a fried egg.
5. Garnish with cilantro, chile peppers and lime wedges.
6. Combine the salt, brown sugar, paprika, garlic powder, mustard seeds, coriander, cumin, ginger, oregano, cayenne and cinnamon.