|6 tbsp||canola oil|
|400 g||canned black beans|
|¼ tsp||dried oregano|
Chop half of the onion roughly. Finely chop remaining onion. Husk the tomatillos and rinse them. Peel the garlic cloves.
To make the salsa verde, add the tomatillos, jalapeños, roughly chopped onion, and garlic cloves to a pot. Cover with water and season with salt. Bring to a boil, then reduce the heat and simmer for approx. 15 min. Let cool slightly and transfer too a food processor. Add some of the cilantro and blend until smooth, but still seedy. Add to a bowl and chill while you prepare the rest of the dish.
For the refried beans, heat some of the canola oil in a pot over medium heat. Add the finely chopped onion and cook until golden brown, approx. 3 – 5 min. Add the beans and half of their liquid to the pot, along with the dried oregano, and a pinch of salt. Once the beans are hot, carefully transfer the mixture to a food processor and pulse until smooth. Keep warm and set aside until serving.
Heat remaining canola oil to a frying pan. Add a corn tortilla to the pan and fry for approx. 15 sec. per side, using tongs to flip them, repeat with remaining tortillas. Transfer each tortilla to a paper towel-lined plate and stack them as you go, covering with a clean kitchen towel to keep them warm. Fry eggs one at a time in the same pan, using oil to baste the eggs and draining any excess oil if needed. Once the whites are set but the yolks still jiggly, set aside on a plate and season with salt and pepper.
To assemble the huevos rancheros top each tortilla with a fried egg and spoon plenty of salsa verde over the top. Garnish with cilantro and serve with a scoop of refried beans. Enjoy!