Ingredients:
1 tablespoon olive oil
1/2 medium onion, chopped
1 garlic clove, minced
1 large tomato chopped
3 tablespoons 9°80° Smoky Chipotle
1/2 cup chicken or vegetable broth, divided
2 (6-inch) gluten free tortillas
3/4 cup refried black beans
1/2 cup each of shredded white cheddar and shredded Monterey Jack cheese, combined
2 large eggs
1/2 avocado, sliced, for topping
Cotija cheese and cilantro, for topping
Directions:
Preheat oven to 375°. Oil two 6.25” cast iron skillets. Place on baking sheet and place in oven to preheat.
Heat oil in saucepan over medium heat. Add onion and garlic and cook for 3 minutes or until softened and fragrant. Add tomato, 9°80° Smoky Chipotle and 1/4 cup chicken broth. Simmer for 5 minutes.
Let cool slightly, then transfer to a blender or food processor and blend until smooth.
Remove baking sheet with skillets from oven. Press a tortilla into the bottom of each skillet. Divide refried beans and spread onto tortillas, making a ‘well’ in the center to hold the egg. Sprinkle with 1/4 cup shredded cheese, and top with a few tablespoons of sauce. Repeat with second skillet.
Crack one egg into the ‘well’ of each skillet. Return baking sheet to oven and bake for 10 minutes or until egg whites are starting to turn opaque; yolks will still be quite jiggly. Sprinkle additional cheese around each yolk, then return to oven for another 5 to 7 minutes, until cheese is melted and egg is cooked to desired doneness (ideally whites will be set but yolk will still be slightly runny)
Top with sliced avocado, cilantro, and crumbled cotijo cheese. Spoon additional 9°80° Smoky Chipotle sauce over skillet. Serve warm and enjoy!