Method
- In a large skillet heat the olive oil and butter over medium heat until butter is melted.
- Add Jalapeno, onion, and garlic to the pan.
- Cook for 10-12 minutes until veggies are tender and beginning to brown.
- Add can of beans with sauce and bring to a simmer.
- Add Zab's and simmer for 3-5 minutes until all beans are heated through.
- Add contents of pan to a blender and blend until as smooth as you can get it. You can add chicken stock or water to thin if necessary.
- Season to taste with salt and pepper and transfer to a saucepan and keep warm until final assembly.
Avocado Salsa
- Toss the Onion, jalapeno and garlic cloves on a sheet tray with the olive oil and season with salt and pepper.
- Roast in a 425-degree oven until veggies begin to char.
- Add veggies into a blender cup with the remaining ingredients, except the Olive Oil. With the blender on add the Olive Oil and blend until smooth. Add more lime juice if necessary to adjust the consistency.
- Season to taste with salt and pepper. Transfer to a bowl and store covered in the refrigerator until ready to assemble (can be made a day in advance if kept well covered).
Final Assembly
- Grab a Quality 8” Flour Tortilla
- Cook your eggs (we did sunny side up) and meat (we used tri tip from Shady Grove BBQ in Long Beach, CA) to your liking.
- Meanwhile, warm the flour tortilla in a dry, preferably cast iron, skillet until it lightly toasted.
- Spread the refried beans on the tortilla, top with meat, eggs, and avocado salsa. Garnish with cilantro leaves, cotija cheese, add a dab of Zab's and serve immediately.
Servings
1
Prep Time
10 minutes
Cook Time
30 minutes
Recipe by
Zab’s Saucemaster General
Ingredients
- 1 can Heyday Enchilada Black Beans
- 1 Jalapeno, sliced
- ½ white onion sliced
- 2 cloves of garlic, crushed
- 1 TBSP Olive Oil
- 1 TBSP Unsalted Butter
- 2 TBSP Zab’s St. Augustine Style Hot Sauce (or more to taste)
½ white onion sliced
2-3 Jalapenos
3 cloves of garlic
2 TBSP Olive Oil
2 Hass Avocados
1 bunch of cilantro
2 -3 limes (to yield 1/4 Cup of Juice)
¼ Cup Olive Oil
Refried Beans
Avocado Salsa
Method
In a large skillet heat the olive oil and butter over medium heat until butter is melted.
Add Jalapeno, onion, and garlic to the pan.
Cook for 10-12 minutes until veggies are tender and beginning to brown.
Add can of beans with sauce and bring to a simmer.
Add Zab’s and simmer for 3-5 minutes until all beans are heated through.
Add contents of pan to a blender and blend until as smooth as you can get it. You can add chicken stock or water to thin if necessary.
Season to taste with salt and pepper and transfer to a saucepan and keep warm until final assembly.
Avocado Salsa
Toss the Onion, jalapeno and garlic cloves on a sheet tray with the olive oil and season with salt and pepper.
Roast in a 425-degree oven until veggies begin to char.
Add veggies into a blender cup with the remaining ingredients, except the Olive Oil. With the blender on add the Olive Oil and blend until smooth. Add more lime juice if necessary to adjust the consistency.
Season to taste with salt and pepper. Transfer to a bowl and store covered in the refrigerator until ready to assemble (can be made a day in advance if kept well covered).
Final Assembly
Grab a Quality 8” Flour Tortilla
Cook your eggs (we did sunny side up) and meat (we used tri tip from Shady Grove BBQ in Long Beach, CA) to your liking.
Meanwhile, warm the flour tortilla in a dry, preferably cast iron, skillet until it lightly toasted.
Spread the refried beans on the tortilla, top with meat, eggs, and avocado salsa. Garnish with cilantro leaves, cotija cheese, add a dab of Zab’s and serve immediately.