Huevos Rancheros Verdes Skillet

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Photo by Lesley Rozycki

Makes 8 servings – Breakfast – 45 minutes

Ingredients
Canola Oil Spray
12 small or 6 large Corn Tortillas
1 Jar of HVH Green Salsa
Black Beans (one 16oz bag soaked and cooked or one 16 oz can, drained)
8-10 Eggs
1 pkg. Chaseholm Queso Blanco
Salt and Pepper, to taste
Adobo Seasoning, to taste
1 med Onion, medium dice
Tomato, medium dice
Dried or Fresh Parsley or Cilantro for garnish
HVH Hot Sauce

Directions
Preheat oven to 375 degrees. Spray tortillas with canola and bake on baking sheet for 15-18 mins or until crispy.

Pour about 1/4 of the green salsa into a cast iron skillet and spread evenly with a spoon. lay down four tortillas, followed by more salsa, black beans, onion and cheese. Season with adobo and repeat until done.

Reserve some of the cheese to sprinkle after baking.

Crack eggs over top and season with salt and pepper. Bake for 25 mins or until whites are cooked but yolk is still runny.

Top with tomatoes and cheese and serve.