• 1 White Onion, sliced in thin strips
  • 2 Japapeños, veins and seeds removed
  • 4 cloves Garlic, chopped
  • 2 dried Ancho Chiles, seeds removed, sliced
  • 3/4 cup Canola Oil
  • 1 can Diced Roasted Tomatoes
  • Cilantro, chopped
  • 1/2 tsp. Salt
  • Juice of 1 Lime
  • 1 can Refried Beans
  • 8 Eggs
  • 8 Organic Corn Tortillas
  • Cotija Cheese
  • Avocado
  • Sour Cream


Sauté onions, jalapeño, garlic and dried ancho chiles in 2 tbsp. canola oil until tender (about 3 minutes).

Mix in roasted tomatoes, cilantro, salt and lime juice. Blend until smooth with immersion blender. Heat through.

In small sauce pan heat refried black beans.

Lightly fry Organic Corn Tortillas in ½ cup canola oil until just crisp, but not the consistency of a tostada. Salt and set aside on paper towel to cool.

Fry eggs sunny-side up in 1 tbls. Canola oil. The yolk should not be completely set.

To assemble, take two tortillas, spread refried beans across the top. Layer fried eggs on top.

Cover generously with sauce and cotija cheese. Garnish with cilantro and drizzle of crema. Serve with sliced avocado.