HUEVOS RANCHEROS

1 can (15 to 19 ounces) black beans, rinsed and drained
1 jar (11 ounces) mild or medium salsa (1 1/4 cups)
4 large eggs
6 (6-inch) corn tortillas, each cut into quarters
3 ounces shredded Mexican-cheese blend (3/4 cup)

Preheat oven to 475 degrees F.

In small bowl, mash 1/2 cup black beans until almost smooth.

In 10-inch skillet, heat salsa, mashed and whole beans, and 1/4 cup water to boiling over high heat. Reduce heat to medium-low. One at a time, break eggs into cup and slip into skillet on top of bean mixture. Cover and simmer 8 to 10 minutes, until eggs are set or cooked to desired firmness.

Meanwhile, arrange tortillas on large cookie sheet.

Bake 7 minutes or until crisp and lightly browned.

Sprinkle tortillas with cheese; bake 2 minutes longer or until cheese just melts.

Sprinkle eggs with coarsely ground black pepper. Serve eggs and bean mixture with tortillas.

Makes 4 main-dish servings
Source: Good Housekeeping