3 (7-ounce) cans Ranchera sauce (you can make your own, but I find most of them to be too tomatoey for me, I like Herdez Salsa Ranchera, it has all the flavors I want and it's easy too!)
1 recipe http://www.grouprecipes.com/134553/savory-black-beans.html (or canned black beans doctored up with some cumin and oregano)
2 poblano chilies, cut in half, seeded and sliced
1 red jalapeño pepper, seeded and sliced
1 green jalapeño pepper, seeded and sliced
2 tablespoons butter (or as needed)
4 - 8 farm fresh eggs (I only do one for each, but that's how we like it)
1 avocado sliced
How to make it
Heat the oil in a small frying pan and fry the tortillas until crisp. Set - aside on paper towels.
In the same small skillet heat the ranchera sauce - keep warm.
In a small sauce pan, heat the beans, loosen with a little water if they seem too dry. Lightly mash.
In a small skillet, heat the butter over medium heat; add the peppers and sauté until soft and tender (the cooking really mellows out the flavors of the peppers).
Heat butter in another skillet and cook the eggs to your preference. (We like them soft, so over easy. I also wait to cook the eggs until the initial assembly is done so they are hot and fresh and don't over-cook).
To assemble: Dip the tortillas into the ranchera sauce and put on a warm plate. Spread the beans over the top, then give a little sprinkling of Cotia cheese. Split the sautéed peppers amongst the plates and spoon on top of the beans. Now, I fry my eggs; place 1 - 2 eggs on top of each serving. Spoon a bit more Ranchera sauce over, sprinkle with Cotia, add the avocado slices and top with Crema (or sour cream) if desired. Serve hot.
*Cotia cheese is a dry cow's milk cheese found in most markets these day, but in Mexican markets for sure. If you can't find it, real parmesan cheese can be an acceptable substitute or use jack cheese)