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Heat about 1/2 inch of vegetable oil in a heavy skillet. (360° to 370° ) Add the corn tortillas, one at a time and cook, turning once until crisp and golden brown. (About 1 minute.) Drain on soft white paper towels and keep warm in a warm oven until ready to use. |
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To serve: |
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Heat the refried beans and spread each crisp tortilla with a layer of beans.
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Top each with a fried or poached egg, cooked to desired doneness.
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Sprinkle each egg with some of the cheese. Pop into a hot oven until cheese is melted. |
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Toss the avocado slices in the lime juice to coat.
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Arrange the avocado on each side of the tortilla and spoon some salsa in the middle. Garnish with a cilantro sprig.
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Serve immediately. Pass more salsa, if desired.
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4 to 8 servings. |
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Immediately after slicing avocado, sprinkle the slices with a bit of fresh lemon or lime juice to prevent darkening. |
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* Randall Hearty 'N Healthy Refried Beans: |
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1 48-ounce jar |
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Randall Pinto Beans
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6 tablespoon |
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extra-virgin olive oil
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2 cups |
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chopped onion
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1 tablespoon |
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sugar
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1 1/2 teaspoons |
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hot pepper sauce
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1 teaspoon |
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salt, (or to taste)
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8 ounces |
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shredded jack cheese
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Extra cheese for the top, if desired |
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Drain the beans over a bowl. Measure out 1/2 cup of the liquid and reserve.
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Purée the beans with the 1/2 cup of reserved liquid in a food processor or blender until mixture is very smooth. (If blender is used, pour in the liquid first, then add the beans.)
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Heat the olive oil in a heavy sauce pan. Add the onion. Cover the pan and cook over medium heat for 4-5 minutes or until the onion is just tender.
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Stir in the puréed beans.
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Add the sugar, hot pepper sauce and salt. Cook over low heat for 10 minutes, stirring often.
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Stir in the cheese until it is melted.
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Serve hot as a vegetable side dish with more cheese melted on top of each serving.
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Makes about 5 cups. |
