Name: Huevos Rancheros in Tortilla Cups
Prep time: 20 minutes
Total time: 50 minutes
Yield: Makes 6 Servings
Ingredients: 4 tablespoons olive oil, divided; 6 6- to 6 1/2-inch-diameter corn tortillas; 1 15-ounce can pinto beans or black beans, drained; 2/3 cup chopped fresh cilantro, divided; 1 teaspoon ground cumin; 6 large eggs; 3/4 cup grated Monterey Jack cheese; 1 cup purchased pico de gallo; 2 to 3 teaspoons bottled chipotle hot sauce

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Misha Gravenor Photography

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