2 cans organic black black beans, rinsed and drained (or about 3 cups cooked black beans)
1 tablespoon olive oil
½ medium red onion, chopped
½ teaspoon chili powder
½ teaspoon cumin powder
¼ teaspoon cayenne pepper (optional)
1 lime, halved
Salt and pepper, to taste
Avocado Salsa Verde
1 cup mild salsa verde from a jar
1 ripe avocado, pitted and sliced
Big handful cilantro (some stems are ok)
1 medium jalapeño, deseeded and roughly chopped (save ½ of jalapeño for garnish)
1 garlic clove, roughly chopped
½ lime, halved
4+ organic corn tortillas
Small handful cilantro, roughly chopped
4 radishes, sliced into very thin pieces
½ jalapeño, seeds and membranes removed, finely chopped
Cook the beans: Heat a drizzle of olive oil in a medium-sized saucepan (with a lid) over medium heat. Once the oil is warmed, add the onion and sauté for a few minutes, stirring often, until the onions are turning translucent. Add the chili powder, cumin and cayenne and stir. Add the beans and ¼ cup water and stir to combine. Cover the pan, reduce heat, and let the beans simmer for about 10 minutes (if the beans seem dry at any point, add a splash of water). Remove from heat, mash some of the beans with the back of a big spoon and cover the pan until you are ready to serve.
Make the avocado salsa verde: In a food processor, combine the salsa verde, avocado, cilantro, ½ of the jalapeño, garlic clove and the juice of ½ lime. Purée the salsa until it is super creamy, stopping to scrape down the sides as necessary. Transfer the salsa verde to a small saucepan and gently warm it over medium-low heat, stirring often (or transfer the salsa to a bowl and warm it in the microwave). Don't overheat this stuff! Cover the salsa until you're ready to serve.
Cook the eggs: However you prefer them, this recipe calls for fried. Top with a light sprinkle of salt and pepper.
Warm the tortillas: Directly over a medium-low gas burner flame or in a pan, flipping until warmed through.
Assemble the huevos rancheros: On each plate, top tortilla(s) with black beans, avocado sauce and egg(s). Garnish with crumbled feta, cilantro, chopped radishes and jalapeño. Serve with a bottle of hot sauce on the side.