To download a Spanish translation of this recipe click here. Print Ingredients 6 ea. Tortillas, cut into ¼ inch strips 3 cups Vegetable oil for frying To taste Lime chili salt (such as Tajin) for seasoning Refried Black Beans 1/4 cup Vegetable oil 1/4 cup White onion, minced 1 Tbsp. Garlic, minced 1 tsp. Chipotle chili powder 1/2 tsp. Cumin 2 cups Black beans, cooked, liquid reserved 1 cup Bean cooking liquid, reserved As needed Salt Rice 2 cups Brown rice, cooked and warm 1 ea. Limes, juiced 2 Tbsp. Cilantro, chopped As needed Salt Sautéed Chard 1 bu. Rainbow chard, shredded, including stems 1 Tbsp. Olive oil 1 ea. Garlic clove, smashed To taste Chili flakes As needed Salt Eggs As needed Vegetable oil 6 ea. Eggs As needed Salt As needed Ground black pepper Garnish 6 oz. Cotija cheese, crumbled 2 ea. Avocados, cubed, tossed with lime juice 1 cup Salsa verde 1 cup Salsa roja 1/4 cup toasted pepitas 6 ea. Cilantro sprigs 6 ea. Lime wedges Number of Servings : 6 To download a Spanish translation of this recipe click here. Directions For the Tortilla Strips: Fry the tortilla strips in hot oil until golden brown, drain on paper towels and season with lime chili salt or Tajín. For the Refried Beans: Heat the vegetable oil in a large pan or stockpot, and sweat the onions and garlic until translucent. Add the chili powder, and cumin, and sauté until aromatic. Add the beans and some of their liquid to the pan and cook until warmed through. Mash the beans with a spatula, the back of a spoon, or a potato masher, continuously stirring until broken down. Add more liquid as needed and season to taste with salt. For the Rice: In a large bowl, add cooked brown rice, lime juice, chopped cilantro and salt to taste. Set aside and keep warm. For the chard: Heat a large sauté pan on high heat. Add the oil, the garlic and chili flakes. When the garlic begins to sizzle, add the chard. Every 2-3 minutes turn the chard around in the pan to wilt. Season with salt, and remove the garlic clove. For the eggs: Working in batches as needed, heat a cast iron pan or non-stick pan. Add the oil. Add the cracked eggs directly into the hot oil and reduce the heat to medium-low or low. Fry the eggs, shaking the pan occasionally to keep the eggs from sticking. Fry for about 2-3 minutes for sunny-side up. Season with flaky sea salt and black pepper before serving. For the bowls: Assemble each bowl by adding refried bean and rice mixture, wilted chard, a fried egg, 2 tablespoons of the salsa verde, and 2 tablespoons of the salsa roja. Garnish with avocado, cotija cheese, pepitas, crispy tortilla strips, lime, and cilantro sprigs. This recipe was developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association. All rights reserved.