Huevos Rancheros version 2.0

1. Chop onion and soften in oil over medium heat, using a small sauce pot. Once softened, add the can of beans. (If using black beans, drain first!) Season with garlic powder to taste. Combine and let warm through for about 3 minutes. Be careful not to burn. Remove from heat.

2. Prepare tortillas by layering: tortilla, beans, cheese, and another tortilla. (Or fold in half for larger tortillas.) Heat the “quesadilla” in oil in a large skillet/griddle pan for approximately 2 minutes on both sides to desired crispiness, or until cheese is melty.

3. While quesadillas are browning, fry eggs in a lightly greased pan over low heat to desired yolk consistency.

4. To serve, place quesadilla down first, top with the egg, slices of avocado and pour over the enchilada sauce. (See my homemade recipe if you don’t have a can on hand. )