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!
Mix the tomatoes & avocado with lemon juice. Set aside.
Heat 1 tablespoon of olive oil in a sauté pan, add the black beans & 2 tablespoons chopped cilantro. Cook a few minutes until warm.
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.
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.
Ingredients
Directions
Mix the tomatoes & avocado with lemon juice. Set aside.
Heat 1 tablespoon of olive oil in a sauté pan, add the black beans & 2 tablespoons chopped cilantro. Cook a few minutes until warm.
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.
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.
