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Chilaquiles with Black Beans

red onion

garlic cloves

smoked paprika

ground ancho chile

ground cumin

canned crushed tomatoes

cooked black beans

avocado

lime

eggs

yellow corn tortilla chips

queso fresco

Cholula

Warm 2 to 3 tsp oil in a large frying pan over medium heat. Add 1 c onion, season with salt, and cook until soft, about 5-7 minutes.

Raise heat to medium-high, stir in garlic, smoked paprika, ancho, cumin, and cook until fragrant, about 30 seconds.

Add tomatoes, 1/2 c water, and season with salt. Bring to a boil, reduce to a simmer, stirring occasionally, until the sauce thickens slightly, about 8-10 minutes. Stir in black beans to warm.

In another pan, prepare two eggs over easy or sunny side up to preference.

To plate, place half the chips in each bowl and cover with beans and tomatoes. Sprinkle with crumbled queso fresco. Place an egg, half of the sliced avocado, and a lime wedge on each serving. Serve with Cholula hot sauce.