Phyllo Wrapped Huevos Rancheros

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.