Microgreen Huevos Rancheros

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Ingredients

3	Medium	Corn Tortillas
2	Tablespoons	Oil
1	Cup	Black Beans or Refried Beans
1/3	Cup	Salsa Verde
1/3	Cup	Queso Fresco crumbled or Shredded Mexican Blend cheese
1/2	Cup	Diced Tomatoes
1/2	Large	Diced Red Bell Pepper
2	Cloves	Minced Garlic
1	Teaspoon	Chipotle Chili Powder
3	Large	Scallions, chopped and trimmed
1/4	Cup	Fresh Cilantro Leaves Divided
2	Large	Eggs
1/4	Cup	Sour cream
1	Large	Lime, cut into wedges
1	Large	Avocado, sliced or wedged
1	Handful	Mild Mix Microgreens

Use an oven-friendly plate and spread your beans.
Put a plate in the oven on warm, about 275 F.
Heat your oil in a pan on high heat and fry your corn tortillas on both sides until they start to brown and crisp up. Arrange them on top of your beans on the plate then pour your salsa Verde on top and sprinkle your cheese and put it back in the warm oven.
In the same pan and oil from the tortillas, fry your eggs.
Remove the plate from the oven and arrange the eggs on top
In the same pan used for eggs sauté your tomatoes, bell pepper, garlic, and scallion bottoms with ½ the cilantro until the scallions soften. Stir in the chili powder.
Top the eggs with this veggie and microgreen mix and then top with a dollop of sour cream.