Blue Corn Tortilla Skillet

• In a second small microwave-safe bowl, combine sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt and pepper. Cover bowl with plastic wrap. Microwave until bright pink, 30-45 seconds. Carefully uncover and set aside. • In a third small bowl, combine sour cream with lime zest to taste. Season with a pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Heat a drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add diced onion and season with a pinch of salt; cook, stirring, until softened and lightly browned, 3-4 minutes. • Add tomato paste, Southwest Spice, and Tex-Mex paste; cook, stirring, until fragrant, 30-60 seconds.

• Add beans, reserved bean liquid, and ¾ cup water (1½ cups for 4 servings) to pan with onion mixture. Bring to a simmer and cook until liquid is slightly reduced, 3-4 minutes. • Reduce heat to medium, then stir in 1 TBSP butter (2 TBSP for 4) until melted. Add a squeeze of lime juice and ¼ tsp sugar (½ tsp for 4). • Stir in remaining tortilla chips until thoroughly coated and slightly softened, 1-2 minutes. TIP: Add a splash of water if needed. • Sprinkle with pepper jack, then cover pan until melted, 1-2 minutes.

• Meanwhile, heat a drizzle of oil in a second medium, preferably nonstick, pan (use a large, preferably nonstick, pan for 4 servings) over medium-high heat. Crack eggs* into pan and season with salt and pepper. Fry eggs to preference. Turn off heat.