Huevos Rancheros With Tomatillo Sauce

• 5 tomatillos, husked and halved
• 2 tablespoons coarsely chopped onion
• 1 to 2 serrano peppers, halved
• 3 garlic cloves, peeled
• 1 teaspoon chicken bouillon granules
• 1 can (15 ounces) Southwestern black beans, undrained
• 8 large eggs
• 1 cup shredded Manchego cheese
• 8 tostada shells, warmed
• 1/2 cup sour cream
• Chopped tomato, sliced avocado and minced fresh cilantro, optional

1. Place the tomatillos, onion, pepper, garlic and bouillon in a food processor. Cover and process until finely chopped; set aside. In a small saucepan, mash beans. Cook on low until heated through, stirring occasionally.
2. Meanwhile, break eggs in batches into a
3. coated with cooking spray. Cover and cook over low heat for 5-7 minutes or until eggs are set. Sprinkle with cheese.
4. To serve, spread beans over tostada shells; top with eggs, tomatillo sauce and sour cream. Garnish with tomato, avocado and cilantro if desired.

onion, serrano peppers, garlic, chicken bouillon granules, black beans, eggs, manchego cheese, tostada shells, sour cream, tomato

Taken from www.tasteofhome.com/recipes/huevos-rancheros-with-tomatillo-sauce/ (may not work)