AuthoradminThey this classic Mexican recipe for breakfast or brunch! Seasoned with Mexican spices & fresh pico de gallo; add in pinto beans & serve this dish with a few delicious salsas. A favorite in our home!
4-8 corn tortillas
olive oil
1 can (15 ounces) black beans, drained & rinsed
4 large eggs
crumbled goat or feta cheese
2 plum tomatoes, seeded & cut into small pieces
1 avocado, cut into 1/2 inch pieces
1 tablespoon lemon juice
garlic salt & black pepper to taste
1/4 cup chopped green onion
fresh cilantro
hot sauce
1
Mix the tomatoes & avocado with lemon juice. Set aside.
2
Heat 1 tablespoon of olive oil in a sauté pan, add the black beans & 2 tablespoons chopped cilantro. Cook a few minutes until warm.
3
Heat a splash of oil in another pan, warm the tortillas one at a time for 30 seconds over medium heat. Add some more oil & cook eggs sunny side up or over easy.
4
Assemble: Plate the tortillas (I like to stack 2 at a time) top with black beans, tomato/avo salad & eggs. Finish with some cheese, green onion & chopped cilantro.
CategoryBeans, Breakfast & Brunch, Cheese, Cinco de mayo, Courses, Diets, Eggs, Main Ingredients, Occasions, VegetarianCuisineMexicanCooking MethodFrying
Ingredients
4-8 corn tortillas
olive oil
1 can (15 ounces) black beans, drained & rinsed
4 large eggs
crumbled goat or feta cheese
2 plum tomatoes, seeded & cut into small pieces
1 avocado, cut into 1/2 inch pieces
1 tablespoon lemon juice
garlic salt & black pepper to taste
1/4 cup chopped green onion
fresh cilantro
hot sauce
