Huevos Rancheros Bowls

3 cans ( 16 ounce) of pinto beans

1 can (4 ounce) of can diced green chiles

1 teaspoon of chili powder

1/2 teaspoon of ground coriander

1/2 teaspoon of ground cumin

salt to taste

1 1/2 tablespoons of cooking oil

6 large of eggs

1 1/2 avocados sliced

1 cup of Monterey Jack cheese

3/4 cups of salsa

3 scallions thinly sliced

small of sprig of cilantro for garnish

tortilla chips

hot sauce for serving

1. In a small Circulon saucepan, warm the beans and chiles (with their liquids), along with the chili powder, coriander, and cumin. Add salt to taste, cover to keep warm, and set aside.
2. On a Circulon double burner griddle over two burners on medium-low heat, warm the oil. Gently crack the eggs onto the griddle and cook to desired doneness, 4 to 6 minutes.
3. Use a slotted spoon to arrange the bean mixture in bowls. Arrange the eggs on top, along with the avocados, cheese, salsa, and scallions. Garnish with the cilantro and a few tortilla chips. Serve with hot sauce and additional chips on the side.