I love this version of huevos rancheros!  I made it on Sunday for brunch.  The recipe is simple and delicious!  I prefer to substitute the corn tortillas in the original recipe for whole wheat English muffins.  I also omit the bacon (since I don’t eat meat).  The original recipe is from a book, The Sprouted Kitchen, by Sara Fote that was given to me as a Christmas present.  Hope you enjoy this tasty meal as much as I do!Black Bean Mash

• 2 cups cooked black beans

• 1/4 to 1/2 cup sour cream

• 2 green onions

• 1 teaspoon ground cumin

• 1/2 teaspoon sea salt

• 1 teaspoon freshly ground pepper

• 4 slices cooked bacon, chopped (optional)

• 8 small corn tortillas (or whole wheat English muffin)

• Olive oil for brushing

• 1 tablespoon coconut oil or unsalted butter

• 8 eggs

• 1 cup shredded white Cheddar cheese

• 2 avocados, peeled and thinly sliced

• 1/3 cup chopped fresh cilantro

• 1 lime, in wedges

• Hot sauce

1. Heat beans in a saucepan over medium heat and warm through. Add 1/4 cup water, 1/4 cup of sour cream, the green onions, cumin, salt and pepper. Mash with a fork until coarsely mashed and not entirely smooth. Add in bacon if desired. Set aside.

2. Preheat the oven to 400 degrees. Brush tortillas with olive oil and lay them on a baking sheet. Bake until just browned, 6 to 8 minutes.

3. Remove from oven and set aside. (Here I prefer to make a toasted wheat English muffin and slather with butter instead of the tortillas…)

4. In a large frying pan heat coconut oil, or butter ( I use butter to cook everything!!) over medium heat. Cook eggs sunny-side up. Build the tostadas by placing the bean mash, 1 egg, some shredded cheese, the avocado and cilantro on top of the tortilla or English muffin.

5. Serve with a lime wedge and hot sauce. Yum!