A Twist on Huevos Rancheros

Sunday mornings have become a time for the housemates of 4080 to get together for a meal and some coffee. Last week, Cosmin, the computer-science housemate was in the mood for quesadillas, and I was in the mood for eggs. So we brainstormed and came up with a perfect breakfast recipe. It's an avocado and mozzerella quesdilla, topped with a sunny-side-up fried egg and a black bean tomato and garlic puree. Lime juice, hot sauce, or ketchup are optional.

Serves 4
4 small tortillas
2 cups of shredded cheddar
1 giant and perfectly ripe avocado
8 eggs
1/2 can black beans
1 medium tomato
3 cloves of garlic
tabasco!

In a food processor, combine the garlic, tomato, and black beans until they are pureed. Heat them on low until the mixture is warm. You don't want it to cook... Otherwise the garlic will lose its potency.

In a lightly buttered pan, heat both sides of each tortilla. Then add the cheese and avocado, fold the tortilla over and cook on medium until the cheese melts. Repeat for each tortilla.

In a separate frying pan, cook the eggs sunny-side up. I like them runny, but they're your eggs, so cook them however you like.

Put the eggs on top of the quesadilla, and top the eggs with the black bean puree. You can always add tabasco (my personal fave!), ketchup, or lime juice.

SOOOOO tasty. I promise. The two dudes I currently live with were in awe of the flavor explosion that occurred after the first bite.

Enjoy!