Fried Egg Taco With Avocado And Chipotle Black Beans

Ingredients

• 2 servings chiles in adobo sauce 
• 2 servings avocado 
• 2 servings black beans 
• 2 servings chipotles in adobo canned
• 2 servings chipotle sauce dried
• 2 servings kosher salt black to taste
• 2 servings cumin to taste
• 1 large eggs 
• 2 servings cilantro leaves fresh chopped to taste
• 2 servings garlic 
• 2 servings mayonnaise 
• 2 servings olive oil 
• 2 servings queso fresco 
• 2 servings veggie broth 
• 2 servings tortillas 

Equipment

• frying pan
• blender
• toaster

Directions

1. Place all ingredients in blender and mix. You’ll need to taste it and adjust to get the desired consistency and flavor. For the beans:Reconstitute the dried chipotles in hot water for a few minutes, remove the seeds and chop.
2. Heat olive oil or butter in a frying pan over medium-high heat. When the oil is hot and fragrant, crack eggs into pan and season with salt and pepper. Cook until you can see that the edges have caramelized and turned crispy. Cover pan with lid, preferably glass, and turn down heat to medium-low. While the eggs are cooking, preheat your choice of corn or flour tortilla, either in a toaster or a lightly buttered pan. Cook eggs until whites are set and yolks start to appear white but are still a bit loose.
3. Place eggs in the tortilla with sliced avocado and chipotle sauce on top. The beans can be served on the side or rolled into the taco.Try out these savory brunch recipes on Food Republic:The Wrangler Breakfast Taco Recipe
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