Huevos Rancheros

This was a really quick lunch we had recently on a day off from school. I know Huevos Rancheros are supposed to be a breakfast dish, but, I made them for lunch and it worked out. I also think that Huevos Rancheros traditionally calls for fried eggs, but I am not an expert, so I don't know for sure. I am not calling this an authentic dish, so feel free to correct me if I am wrong. I am just using the recipe title that was in the magazine. I served them at the wrong time of day and made them untraditionally, but they were still good.
This is a quick meal and it starts out with a really fast blender salsa. You cook everything in the same pan, so there aren't alot of dishes to worry about.
I added some cumin and chili powder to the black beans, just so we could have a tad bit more flavor.
This recipe was really fast and I could see it fitting easily into our favorite meals.
I like eggs and beans. They are pretty basic and this is a fun way to get them into your diet. So, if you have a few minutes, try serving these for breakfast, or lunch, or really, whenever you want.

Huevos Rancheros From Every Day with Rachael Ray Magazine
One 14.5-ounce can diced tomatoes, drained
1 small onion, quartered
1/4 cup cilantro leaves, plus more for garnish
1 jalapeño chile, halved and seeded
Cooking spray
7 large eggs, lightly beaten
Salt and pepper
One 15-ounce can black beans, rinsed
8 small corn tortillas, warmed
1/2 cup shredded monterey jack cheese (about 2 ounces)
1/4 cup light sour cream (I used Greek Yogurt)

1. Using a food processor, pulse together the tomatoes, onion, cilantro and jalapeño until chunky. 2. Coat a large skillet with cooking spray and heat over medium-high heat. Add the eggs, season with salt and pepper and scramble for 3 to 4 minutes. Transfer to a large plate.
3. Wipe out the skillet, add the beans and 2 tablespoons water and cook over medium heat until warmed through; transfer to a bowl. Wipe out the skillet, add the salsa, season with salt and cook for 5 minutes.
4. Divide the tortillas among 4 plates and top with the beans, eggs, salsa, cheese, sour cream and cilantro.

Coming on Monday- Cookie Carnival- Toasted Almond Lemon Bars