Huevos Rancheros Tacos

In a large skillet heat 1 tablespoon olive oil.

Add diced onions and season with salt; cook for 3 minutes, or until translucent.

Add minced garlic and continue to cook for 30 seconds, or until fragrant.

Stir in beans; season with cumin, chili powder, oregano, salt and pepper

Continue to cook for 3 to 4 minutes, stirring occasionally, or until beans have softened.

Remove from heat, and using the back of a fork or a potato masher, mash the beans until they resemble chunky mashed potatoes. Set aside. Or If you want smoother beans, return to heat and add 1/4-cup water; simmer until beans are thick and of spreading consistency. Set aside.

In a large skillet, heat remaining olive oil over medium-high heat.

Break eggs and gently slide into skillet, one at a time. (In my skillet, I can fit about 4 eggs at a time.)

Reduce heat to low and cook slowly until whites are completely firm and yolks begin to thicken but are not hard.

Carefully slide a spatula under each egg and flip; Cook until desired doneness. Add more olive oil as needed.

ASSEMBLE 1.Evenly divide and spread prepared beans on warmed tortillas and top with cooked eggs. 2.Add diced tomatoes & green chilies over the eggs. 3.Sprinkle with cheese. 4.Add diced avocados and squeeze fresh lemon juice over each prepared taco. 5.Garnish with parsley or cilantro.