Huevos Rancheros

• Canola oil, for frying
• 4 6-inch corn tortillas
• 1/2 medium white onion, finely chopped
• 2 cloves garlic, minced
• 1 14.5-oz. can diced tomatoes
• 1 tablespoon minced chipotle in adobo sauce
• Salt and pepper
• 1/2 cup canned low-sodium refried beans
• 1 tablespoon unsalted butter
• 4 large eggs
• 1/4 cup crumbled queso fresco or Cotija
• 2 tablespoons cilantro leaves
• 1 avocado, peeled, pitted and sliced

1. Place a baking sheet in oven; preheat to 250u0b0F. Add 1/4 inch of oil to a skillet; turn to medium-high. Once oil shimmers, fry tortillas individually until golden, turning once. Transfer tortillas to pan in oven.
2. Pour off all but 1 Tbsp. oil from skillet. Reduce heat to medium; add onion. Saute until softened, about 3 minutes. Add garlic; saute 1 minute. Add tomatoes, chipotle and 1/2 tsp. salt and cook, stirring, for 5 minutes. Remove from heat; puree in a blender until smooth. Return to pan.
3. In a bowl, microwave beans until hot, about 1 1/2 minutes. Melt butter in a second skillet over medium heat. Add eggs; season with salt and pepper. Fry until whites are set, about 3 minutes. Spread beans on tortillas; top with eggs, sauce, cheese, cilantro and avocado.

canola oil, corn tortillas, white onion, garlic, tomatoes, salt, beans, unsalted butter, eggs, queso fresco, cilantro, avocado

Taken from www.myrecipes.com/recipe/huevos-rancheros-7 (may not work)