Ingredients:

• 1/2 cup vegetable oil
• 30 6″ corn tortillas
• 1 #10 can Serious Bean Co. Chipotle Beans
• 30 large eggs
• 1 cup salsa
• 2 cups queso fresco, crumbled
• 1/4 cup cilantro, chopped
• salt & ground pepper to taste

For the beans:

Heat the beans in a pan over medium heat.
Once the beans are hot, use a slotted spoon to remove 1 quart of whole beans. Set whole beans aside and keep warm for garnishing.
Use a potato masher to smash the remaining beans then simmer over low heat until thickened into a paste.

For the huevos rancheros (one serving):

Heat a skillet over medium heat or use a griddle, then add 1/2 tsp of vegetable oil.
Toast two tortillas 15-20 seconds per side. They should be lightly browned and crisp, but still flexible. Add additional oil as needed.
Spread a #8 scoop (1/2 cup) of chipotle bean paste evenly over the toasted tortilla.
Sandwich the second toasted tortilla over the top of the bean paste.

TIP: If preparing multiple orders at once, hold the tortilla stacks on a sheet pan in a 200°F oven while preparing the eggs.

Fry two eggs (we like sunny-side up) and place over each tortilla stack.
Season eggs with salt and pepper.
Top eggs with the reserved whole beans, salsa, queso fresco, and cilantro.