Rainbow Trout Huevos Rancheros - Riverence Provisions

Ingredients

• 1/3 cup chili powder
• 2 tablespoons dried cilantro
• 2 tablespoons cumin
• 2 tablespoons Mexican oregano
• 2 tablespoons dried basil
• 1 tablespoon garlic powder
• 1 tablespoon dried thyme
• 1 tablespoon chipotle powder or crushed chipotle pepper
• 4 (5- to 6-oz.) Riverence Rainbow Trout fillets, thawed and cut in half on the diagonal
• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 3-4 cloves garlic, minced
• 2 medium bell peppers any color, finely diced
• 1 large firm, ripe tomato, finely diced (reserve some for garnish)
• ½ teaspoon ground cumin
• ½ teaspoon Mexican oregano
• Salt and pepper to taste
• 4 cups or 2 15-oz. cans of cooked black beans, drained but liquid reserved.
• 2 tablespoons sauce from canned chipotle in adobo
• ½ cup of fresh cilantro, roughly chopped
• 4 eggs
• Corn tortillas
• 1 avocado, peeled and sliced
• Reserved tomato
• 1 lime, cut into wedges
• Queso fresco