Huevos Rancheros in Tortilla Cups

Ingredients

• 15 ounce black beans drained canned
• 6 2-inch diameter corn tortillas 
• 6 large eggs 
• 0.7 cup cilantro leaves fresh divided chopped
• 1 teaspoon ground cumin 
• 2 teaspoons bottled chipotle hot sauce 
• 0.8 cup monterrey jack cheese grated
• 4 tablespoons olive oil divided
• 1 cup purchased pico de gallo 

Equipment

• bowl
• oven
• microwave

Directions

1. Preheat oven to 350°F.
2. Brush six 10-ouncecustard cups with 1 tablespoon oil. Stacktortillas; microwave uncovered until warmand flexible, about 25 seconds. Gently press1 tortilla into each cup.
3. Brush tortillas with2 tablespoons oil.
4. Place pinto beans, remaining1 tablespoon oil, 1/3 cup chopped cilantro,and cumin in small bowl; mash coarsely withfork. Spoon bean mixture into bottom oftortilla cups, spreading and dividing evenly.Crack 1 egg into each tortilla cup atopbeans.
5. Sprinkle each with grated Monterey
6. Jack cheese, covering egg completely.
7. Bakeuncovered until egg yolks are firm to touchand whites are set, about 27 minutes (yolkswill still be soft inside).
8. Meanwhile, mix pico de gallo, 1/3 cupcilantro, and hot sauce in small bowl. Usinglarge spoon, lift tortilla cups from dishes;transfer to plates. Top eggs with pico de galloand serve immediately.
9. Bon Appétit