By Sharon Matuck
Preheat a skillet over medium heat and add half of the olive oil. Once the oil is hot, place the corn tortillas in the skillet, one at a time, and cook for about 1-2 minutes on each side until they are warm and slightly crispy. Remove them from the skillet and set aside.
In the same skillet, add the remaining oil and adjust the heat to medium-low. Crack the eggs into the skillet and cook them sunny-side up, or to your desired doneness. Season with salt and pepper. Remove the eggs and set aside.
Warm the black beans in the same skillet for about 2-3 minutes, stirring occasionally. You can add a splash of water to prevent them from drying out. Season with a pinch of salt and pepper to taste.
Place the warm corn tortillas on serving plates. Evenly distribute the black beans on top of each tortilla.
Place one cooked egg on top of each tortilla with black beans.
Spoon a tablespoon of fresh salsa over each egg. Add avocado slices on top.
Garnish with chopped cilantro and squeeze a little lime juice over each serving for added flavor. Serve immediately.
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This Mexican Breakfast Vegetarian recipe is ready in 20 minutes and features Large eggs, Black beans, Corn tortillas and other delicious ingredients. Contains 340 calories total.
Preheat a skillet over medium heat and add half of the olive oil. Once the oil is hot, place the corn tortillas in the skillet, one at a time, and cook for about 1-2 minutes on each side until they are warm and slightly crispy. Remove them from the skillet and set aside.
In the same skillet, add the remaining oil and adjust the heat to medium-low. Crack the eggs into the skillet and cook them sunny-side up, or to your desired doneness. Season with salt and pepper. Remove the eggs and set aside.
Warm the black beans in the same skillet for about 2-3 minutes, stirring occasionally. You can add a splash of water to prevent them from drying out. Season with a pinch of salt and pepper to taste.
Place the warm corn tortillas on serving plates. Evenly distribute the black beans on top of each tortilla.
Place one cooked egg on top of each tortilla with black beans.
Spoon a tablespoon of fresh salsa over each egg. Add avocado slices on top.
Garnish with chopped cilantro and squeeze a little lime juice over each serving for added flavor. Serve immediately.
Calories per Serving: 340
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