Chipotle Huevos Rancheros

Serves 4 / Reminiscent of enchiladas, these eggs get their kick from chipotle chilies canned with a spicy adobo sauce, available in most groceries. Serve with a tomato-cucumber salad.

1/2 tablespoon canola oil
1/2 cup chopped red onion
1/2 cup chopped green pepper
6 eggs
2 tablespoons flour
1/4 cup low-fat sour cream, plus additional for garnish
2 teaspoons minced chipotle chili
1 teaspoon adobo sauce
1 cup grated low-fat cheddar cheese
3/4 cup black beans, rinsed and drained
1/4 cup chopped fresh cilantro
4 6-inch corn tortillas
1 teaspoon canola oil
Prepared salsa, for garnish
Fresh cilantro sprigs, for garnish

1. Preheat oven to 375º. In a medium pan, heat oil and sauté onion and green pepper until tender, 3–4 minutes. In a medium bowl, beat together 2 eggs, flour, sour cream, chipotle chili, and adobo sauce. Stir in cheese, beans, cilantro, and cooked vegetables.

2. Spray the bottom of a 1-quart glass pie dish with nonstick cooking spray and layer with corn tortillas, overlapping. Pour egg mixture over tortillas and bake for 25 minutes, until eggs are set.

3. About 5 minutes before pie is done, fry remaining 4 eggs in 1 teaspoon canola oil in a large skillet over medium heat, until set. Remove pie from oven and top with fried eggs. Cut into wedges and serve hot, garnished with sour cream, salsa, and fresh cilantro.