Texas Style Bacon, Beans and Eggs: Black Bean Chilaquiles

Ingredients

• 4 servings avocado diced pitted ripe halved
• 8 slices smoky bacon lean sliced
• 1 cup beer (recommended: Negra Modelo)
• 28 ounce black beans canned
• 14 ounce canned tomatoes diced canned
• 1 tablespoon chile powder (a healthy palmful)
• 1 tablespoon cumin (a scant palmful)
• 4  eggs any style per person)
• 12  flour tortillas cut into strips
• 1 handful cilantro leaves fresh chopped
• 4 cloves garlic chopped
• 2  jalapeño chiles sliced
• 4 servings lime cut into wedges
• 1.5 cups pepper jack cheese shredded hot
• 1  onion red peeled sliced quartered
• 4 servings salt and pepper black freshly ground
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• oven
• casserole dish
• slotted spoon

Directions

1. Preheat oven to 425 degrees F.
2. Cut tortillas into strips and spray with cooking spray.
3. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.
4. Heat a skillet over medium-high heat with 1 tablespoon vegetable oil.
5. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.
6. Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.
7. Cool and store for make-ahead meal.
8. Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.