What You’ll Need:
6 tsp. canola oil
3 cloves garlic, chopped
Two 10.5 oz cans black beans, rinsed
1 cup chicken stock/broth
1/2 cup DCD Dark Chocolate Red Wine Cooking Sauce
1 Tbsp. DCD Sweet ‘n’ Spicy Cocoa Rub
6 small corn or flour tortillas
¾ cup Monterey Jack cheese, shredded
DCD Roasted Chipotle Chocolate Salsa, for garnish
6 slices of lime
Sour Cream and chopped cilantro, chopped
1. Preheat oven to 350 degrees F. Heat 2 teaspoons of oil in a medium saucepan. Sauté garlic until lightly browned. Add beans, stock, Cooking Sauce, Cocoa Rub and stir to combine. Cover and simmer for 10 minutes over medium heat. Meanwhile, place tortillas on a foil-lined baking sheet and top each with 2 tablespoons cheese. Melt in oven for 3-4 minutes, then remove.
2. Heat 2 teaspoons of oil in a large non-stick sauté pan over medium heat, and gently fry eggs sunny side up. Season with salt and pepper, and repeat with remaining eggs, if necessary.
3. To assemble, place cheesy tortilla on a large platter and top each with a few spoonfuls of cocoa mole spiced black beans. Next, top each with a fried egg, spoon on some Chocolate Salsa and a slice of lime. Dollop on some sour cream and sprinkle with chopped cilantro, if desired.
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