Huevos a la Mexicana

1 avocado (pitted & peeled), 1 tsp fresh lime juice, salt, 4-7″ flour tortillas, 2 cups Art of Chipotle Black Bean Fiesta or Southwest Sunset Salsa, butter (for cooking eggs), 8 large eggs, 3 oz shredded sharp cheddar (about 8 Tbsp), grape tomatores and cilantro sprigs for garnish.

In a small bowl, combine avocado & lime juice. Mash together with a fork and season with salt. Set aside. Heat each tortilla in a dry nonstick skillet until hot & starting to crisp, about 1 minute per side. Set aside & keep warm. Warm the salsa & remove from heat. Melt 1-2 Tbsp butter in a large nonstick skillet (or 2 medium ones) over medium heat. Crack 2 eggs at a time into the heated pan and cook until set (1-2 minutes) Place a tortilla on each of the four plates, spoon about 1/2 cup of salsa on each tortilla and top with 2 Tbsp cheese and 2 eggs. Garnish with the tomatoes, mashed avacado and a couple of cilantro sprigs. Serves 4.