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Black Bean Breakfast Tacos with Ancho Chile Salsa

As with any other canned bean, find black beans with no spices.
From: bonapetit.com SERVES 4

2 tablespoons vegetable oil
3 scallions, sliced
1 poblano chile, seeds removed, cut into 1/2" pieces
1 15-oz. can black beans, rinsed
2 tablespoons fresh lime juice
Kosher salt, freshly ground pepper
2 tablespoons unsalted butter
8 large eggs
8 6" flour tortillas, warmed
Ancho Chile Salsa
Queso fresco or Cojita cheese, crumbled (for serving)
2 jalapeños, thinly sliced, seeds removed if desired (optional)

Heat oil in large skillet over medium-high heat. Cook scallions and poblano chile, stirring occasionally, until just tender, about 2 minutes. Add beans and cook, stirring occasionally, until soften and skins begin to break, about 2 minutes. Stir in lime juice; season with salt and pepper.

Meanwhile, whisk eggs in a large bowl; season with salt and pepper. Heat butter in a large nonstick skillet over medium heat. Add eggs and cook, stirring occasionally and scraping bottom of skillet with a heatproof spatula to form large curds, until softly set, about 3 minutes.

Fill tortillas with bean mixture and eggs and top with Ancho Chile Salsa, cheese, and jalapeños.

Ancho Chile Salsa

SERVES 4
Add all, some, or none of the jalapeño’s seeds and ribs in order to control the salsa’s heat.

2 vine-ripened tomatoes, halved
1 tablespoon vegetable oil
Kosher salt
3 cups water
1 dried ancho chile, seeds removed
1 garlic clove, peeled
1 jalapeño, thinly sliced into rounds, seeds removed if desired
1 teaspoon distilled white vinegar
Freshly ground black pepper

Heat broiler. Toss tomatoes with oil on a rimmed baking sheet and season with salt. Broil until skins are charred in spots, 6–8 minutes. Let cool.

Meanwhile, bring water to a boil in a small saucepan. Add ancho chile and garlic and boil, stirring occasionally, until soft, about 5 minutes. Using a slotted spoon, transfer chile and garlic to a plate; let cool. Reserve cooking liquid.

Squeeze tomatoes to remove most seeds and place in blender along with jalapeño, vinegar, ancho chile, garlic, and ¼ cup reserved cooking liquid. Blend, adding more cooking liquid as needed, until smooth, about 30 seconds; season with salt and pepper.