Huevos Rancheros Salad *

1 can black beans, rinsed and drained
3 Tbsp coarsely chopped cilantro
2 1/2 Tbsp lime juice
1 Tbsp chopped canned chipotle in adobo
1/2 tsp cumin
1 clove garlic, minced
1/4 tsp salt
1 ripe avocado
1 Tbsp EVOO
4 large eggs
1 cup baby arugula
1/2 cup salsa
1 oz tortilla chips

In a bowl, coarsely mash beans with cilantro, 1 1/2 Tbsp lime juice, chipotle, cumin, garlic, and 1/4 tsp salt.  Halve, pit and peel avocado.  Slice and gently toss with 1 Tbsp lime juice and a pinch of salt.  In a skillet, warm oil over medium low heat.  Break in eggs and cook until whites are set and yolks are still runny, about 4 minutes.  Divide arugula among 4 plates.  Top with bean mix, avocado, salsa, corn chips, and eggs.

Serves 4