Tortillas With Eggs And Spicy Bean Chili

• 1/2 cup canned peeled tomatoes
• 1/4 cup chicken stock
• 1/4 small yellow onion
• 2 teaspoons ground cumin
• 1 clove garlic
• 1/2 chile in adobo
• 1 tablespoon vegetable oil
• 1 can (14 ounces) black beans
• 2 eggs
• 2 corn tortillas (6 inches each)
• 1/4 cup Cotija cheese
• 6 thin slices avocado
• 1/8 cup cilantro leaves, roughly chopped
• 2 lime wedges

1. In a blender, puree tomatoes, stock, onion, cumin, garlic and chile until smooth, 1 to 2 minutes. In an 8" nonstick pan over medium-high heat, heat oil. Pour tomato mixture into pan; season with salt and cook until sauce reduces by half, 3 minutes. Add beans and cook, 2 minutes. Break eggs into the tomato mixture so they don't touch sides; reduce heat to medium-low, cover and cook until egg whites are set and yolks are runny, 3 to 5 minutes. Serve on tortillas and top with cheese, avocado and cilantro, plus lime for garnish.

tomatoes, chicken stock, yellow onion, ground cumin, clove garlic, vegetable oil, black beans, eggs, corn tortillas, cotija cheese, thin slices avocado, cilantro, lime wedges

Taken from www.epicurious.com/recipes/food/views/tortillas-with-eggs-and-spicy-bean-chili-51207610 (may not work)