Huevos Rancheros

• 1 Tablespoon Olive Oil
• 1 whole Onion, Diced
• 2 whole Green Onions, diced
• 1 whole Yellow Pepper, Cubed
• 1 whole Zucchini, Cubed
• 1/2 teaspoons Cumin
• 1/2 teaspoons Oregano
• 1/2 teaspoons Black Pepper
• 1/2 teaspoons Kosher Salt
• 1 can (15 Oz. Size) Black Beans
• 1 can Green Chiles, Diced, 4 Ounce Can
• 4 whole Eggs
• 4 whole Tortillas
• 1 cup Sour Cream, For Garnish (optional)
• 1 can (10 Oz. Size) Enchilada Sauce, Green Or Red
• 1 cup Grated Cheese, Your Choice
• 2 Tablespoons Cilantro, Chopped

1. In a skillet, heat oil over medium heat. Add the onions, peppers and zucchini. Season with half of the spices. Saute about five minutes or until tender. Remove and set aside.
2. Add the beans and chiles to the same pan. Season with the remaining spices. Cook until warm, about three minutes.
3. Cook the eggs however you like - I am a fan of over-easy - but do whatever suits you. Place a tortilla on the plate followed by some of the beans, then some of the vegetable mixture and a big dollop of sour cream and several tablespoons of enchilada sauce. Then place an egg on top with some grated cheese. You can stick the plate under the broiler for a few minutes to melt the cheese, but be careful because the heat will cook your egg! Serve immediately and enjoy.
4. Garnishes: sour cream, cheese, hot sauce, chopped cilantro

olive oil, onion, green onions, yellow pepper, zucchini, cumin, oregano, black pepper, kosher salt, black beans, green chiles, eggs, whole tortillas, sour cream, enchilada sauce, grated cheese, cilantro

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/huevos-rancheros-6/ (may not work)