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1
Make the beans In a medium saucepan, heat the olive oil.
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2
Add the onion and garlic, and cook over moderately high heat until softened, about 8 minutes.
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3
Stir in the tomatoes, chipotle pepper, adobo sauce and cumin; cook for 5 minutes.
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4
Stir in the beans, cilantro and salt and cook until heated through, about 3 minutes.
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5
Make the waffles In a blender, combine the milk, onion, garlic, jalapeno, sugar and salt.
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6
Preheat a waffle iron to medium-high and grease with vegetable oil.
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7
Make the waffles In a large bowl, whisk the flour with the masa harina and baking powder.
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8
Whisk in the eggs, butter and milk mixture until combined.
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9
Pour 1/4 cup of the batter into each waffle iron square; close and cook until crisp, about 5 to 6 minutes.
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10
Meanwhile, prepare the eggs In a large skillet, heat the butter.
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11
Crack the eggs into the skillet and season with salt and pepper; cook over moderate heat, turning once, until whites are set and yolks are slightly runny, about 3 minutes.
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12
Meanwhile, prepare the eggs Transfer the waffles to plates and top with the beans and fried eggs.
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13
Serve, passing the queso fresco, sliced avocado, sour cream, cilantro and lime wedges at the table.
