By Shona Bonewit
Warm a skillet over medium heat and add 1 tablespoon of oil. Once hot, gently warm the tortillas for about 30 seconds on each side. Remove them from the skillet and set aside, keeping them warm.
In the same skillet, add the remaining 1 tablespoon of oil. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes for sunny-side up. Season eggs with salt and pepper. Remove from the skillet.
Meanwhile, heat the black beans in a small saucepan over medium heat until warmed through, about 5 minutes. Optionally, mash them slightly with a fork to make them easier to spread.
Peel and slice the avocado into thin wedges.
To assemble, place one tortilla on each plate. Spread a quarter of the black beans over each tortilla. Top with a cooked egg, a few slices of avocado, and a generous spoonful of salsa.
Garnish the dish with chopped cilantro and serve immediately.
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This Mexican Breakfast Vegetarian Brunch recipe is ready in 25 minutes and features tortillas, eggs, black beans and other delicious ingredients. Contains 400 calories total.
Warm a skillet over medium heat and add 1 tablespoon of oil. Once hot, gently warm the tortillas for about 30 seconds on each side. Remove them from the skillet and set aside, keeping them warm.
In the same skillet, add the remaining 1 tablespoon of oil. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes for sunny-side up. Season eggs with salt and pepper. Remove from the skillet.
Meanwhile, heat the black beans in a small saucepan over medium heat until warmed through, about 5 minutes. Optionally, mash them slightly with a fork to make them easier to spread.
Peel and slice the avocado into thin wedges.
To assemble, place one tortilla on each plate. Spread a quarter of the black beans over each tortilla. Top with a cooked egg, a few slices of avocado, and a generous spoonful of salsa.
Garnish the dish with chopped cilantro and serve immediately.
Calories per Serving: 400
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