Photo: Romulo Yanes; Styling: Megan Hedgpeth
Transform the traditional Mexican favorite, Huevos Rancheros, into a salad! Crunchy arugula pairs divinely with black beans, avocado, and topped with a runny, fried egg.
1. In a bowl, coarsely mash beans with cilantro, 1 1/2 Tbsp. lime juice, chipotle, cumin, garlic and 1/4 tsp. salt.
2. Halve, pit and peel avocado. Slice and gently toss with 1 Tbsp. lime juice and a pinch of salt.
3. In a medium nonstick skillet, warm oil over medium-low heat. Break in eggs and cook until whites are set and yolks are still runny, 3 1/2 to 4 minutes.
4. Divide bean mixture among 4 plates. Top with arugula, avocado, salsa, corn chips and eggs and serve.