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1
Preheat the oven to 450 degrees F.
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2
Add 2 tablespoons of butter to a large skillet over medium heat.
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3
Add the eggs and stir with a rubber spatula until halfway cooked.
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4
Remove from the heat.
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5
Cook's Note: Eggs will cook more later in the oven.
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6
Lay the phyllo dough out on a parchment lined sheet pan and cover with a slightly damp towel.
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7
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).
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8
Take 1 sheet of phyllo and lay it out on the board.
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9
Brush the phyllo sheet with melted butter.
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10
Put another piece on top and brush with butter.
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11
Repeat with remaining phyllo sheets.
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12
Working lengthwise, spread eggs onto the phyllo leaving 2-inches on each edge.
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13
Top with 1/2 can of black beans and 1 cup of crumbled queso fresco.
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14
Roll the phyllo into a pinwheel and glue the final edge with melted butter.
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15
Brush the entire log with melted butter.
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16
Put on a parchment lined quarter sheet pan and bake until nicely browned, about 10 to 12 minutes.
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17
Remove from the oven and allow to cool slightly.
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18
Ranchero Sauce:
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19
In a medium saucepan over medium-high heat, add the oil.
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20
Stir in the onion and garlic and cook until softened.
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21
Add tomatoes, chiles, chipotle and adobe sauce and cook for 2 minutes.
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22
Stir in the spices and cook until well incorporated and slightly reduced, about 3 to 4 minutes.
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23
Garnish with cilantro and keep warm.
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24
Guacamole:
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25
Slice the baked phyllo into disks and arrange on a serving platter.
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26
Top with the sauce and lime guacamole.
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27
Sprinkle the remaining black beans on top and around the rolls before serving.
