Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 8 eggs, lightly scrambled

  3. 6 sheets phyllo dough Bread crumbs

  4. 1/2 stick melted butter

  5. 1 (14-ounce) can black beans, drained and divided

  6. 1 cup crumbled queso fresco or Monterey Jack cheese

  7. 3 tablespoons olive oil

  8. 1/2 onion, diced

  9. 2 tablespoons minced garlic

  10. 1 (15-ounce) can diced fire roasted tomatoes

  11. 1 (4-ounce) can diced green Anaheim chiles

  12. 1 chipotle in adobo sauce, minced

  13. 1 teaspoon adobo sauce

  14. 1 teaspoon ground cumin

  15. 1 teaspoon freshly ground black pepper

  16. 1/2 bunch cilantro , leaves chopped, for garnish

  17. 2 ripe avocados, halved, pitted and flesh diced

  18. 1 lime , zested

  19. 2 limes, juiced

  20. 2 tablespoons chopped cilantro leaves

  21. 1 teaspoon salt

  22. 1 teaspoon freshly ground black pepper Mix all the ingredients together in a small bowl.

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 450 degrees F. Add 2 tablespoons of butter to a large skillet over medium heat. Add the eggs and stir with a rubber spatula until halfway cooked. Remove from the heat. Cook's Note: Eggs will cook more later in the oven. Lay the phyllo dough out on a parchment lined sheet pan and cover with a slightly damp towel. Sprinkle a large cutting board lightly with bread crumbs (this will help prevent phyllo from sticking and also give it an extra crunch in the finished product). Take 1 sheet of phyllo and lay it out on the board. Brush the phyllo sheet with melted butter . Put another piece on top and brush with butter. Repeat with remaining phyllo sheets. Working lengthwise, spread eggs onto the phyllo leaving 2-inches on each edge. Top with 1/2 can of black beans and 1 cup of crumbled queso fresco. Roll the phyllo into a pinwheel and glue the final edge with melted butter. Brush the entire log with melted butter. Put on a parchment lined quarter sheet pan and bake until nicely browned, about 10 to 12 minutes. Remove from the oven and allow to cool slightly. Ranchero Sauce : In a medium saucepan over medium-high heat, add the oil. Stir in the onion and garlic and cook until softened. Add tomatoes, chiles, chipotle and adobe sauce and cook for 2 minutes. Stir in the spices and cook until well incorporated and slightly reduced, about 3 to 4 minutes. Garnish with cilantro and keep warm. Guacamole: To assemble dish: Slice the baked phyllo into disks and arrange on a serving platter. Top with the sauce and lime guacamole . Sprinkle the remaining black beans on top and around the rolls before serving.


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