California Grown Avocados-- courtesy of the Foodbuzz Tastemaker Program. I've been enjoying them a few different ways (which I will blog very soon). All I needed was salsa, but my homegrown tomatoes aren't ready. Pioneer Woman to the rescue! Fortunately, I stockpile canned tomatoes in all size, shapes and flavors. You need a 28 ounce can of tomatoes, a can of Rotel Tomatoes-- which I didn't have. I simply added minced mild green chilis, which are a pantry staple in my home. A food processor makes this a breeze to make:
TASTING NOTES: I see no reason for me to buy salsa in the deli section nor jars at the grocery store. This is much easier to make, and you can adjust the "heat". 1 whole jalapeno gave this some kick. 1/2 jalapeno would be more my preference, but my boys like it hot. If you want mild,leave out the jalapenos, altogether but don't skip the minced green onion. If you have Rotel tomatoes (which are tomatoes with mild green chili peppers, and some seasonsings) that works, too. Salsa is ready. Next, you need eggs, a can of black beans (drained and rinsed), corn tortillas and cheese. I used Cotija cheese.
Now for those lovely eggs-- sunny side up. To the black beans I added a bit of chicken stock to make them a little moist, and mashed them just a little bit-- or, you could puree them. Since the salsa has kick to it, I didn't season the beans. Let's build it-- layer 2-3 corn tortillas. Next, some beans and a little bit of Cotija cheese. I decided to broil it for about 30 seconds, to melt the cheese. Next the salsa, then the eggs. Sprinkle with a little more cheese and slices of avocado.