The Ranchero Sauce

• 2 to 4 tablespoons olive oil or olive oil spray
• 2 to 4 cloves garlic, minced
• 2 medium-size onions, minced
• 1 large green pepper, minced
• 1/2 cup minced green onions
• 4 to 8 green chilies (canned), de-veined and seeded
• 4 to 6 dried pasilla chilies, re-hydrated, stemmed, seeded and chopped
• 2 cups peeled tomatoes, fresh or canned
• Salt
• Pinch of sugar
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 bunch cilantro, minced
• 1/2 teaspoon ground cumin, or more
• 2 tablespoons apple cider vinegar
• 1/4 to 1/2 cup beer

The Beans

• 1 pound cooked black beans, canned or homemade
• 1 cup grated jack cheese
• 1 cup grated sharp cheddar cheese
• 1/2 teaspoon ground cumin, or more
• 1/2 teaspoon chili powder, or more
• 1/2 cup minced green onions

Optional

• 16 to 20 large or jumbo eggs or egg substitute

The Ranchero Sauce

• In a skillet add the oil or spray and heat. Sauté the onions, garlic, and green pepper until tender.
• Add the green onions, cilantro, tomatoes, chilies, vinegar, beer, and seasonings. Let this simmer for 5 minutes and correct the seasonings.
• Keep warm until ready to use.

The Beans

• Combine all of the above ingredients in a food processor fitted with the metal blade. Taste and adjust the seasonings.

The Eggs (optional)

• About 16 to 20 jumbo eggs or egg substitute, lightly scrambled.

Flour Tortillas To Assemble

• Place some of the bean mixture and scrambled eggs (optional) in the center of a tortilla. Fold up burrito-style (like an envelope) and place in an oiled baking/serving pan. Instead of preparing this burrito-style, it can be layered lasagna-style. Repeat until all of the filling is used up.
• Top with the Ranchero Sauce and bake in a preheated 350 degree oven until hot, about 30 minutes.