By Sharon Matuck
Heat 1 tsp of vegetable oil in a non-stick pan over medium heat.
Warm the corn tortillas in the pan, about 1 minute each side, until slightly crispy. Set aside and cover to keep warm.
In the same pan, add the remaining 1 tsp of vegetable oil and heat.
Crack the eggs into the pan, season with salt and pepper, and cook to your preference (sunny side up is traditional).
While the eggs are cooking, heat the black beans in a small saucepan over medium heat, stirring occasionally.
Place the warmed tortillas on serving plates. Spread black beans evenly over each tortilla.
Top the beans with the cooked eggs.
Spoon fresh salsa over the eggs.
Garnish with avocado slices, chopped cilantro, and a squeeze of lime juice.
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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 350 calories total.
Heat 1 tsp of vegetable oil in a non-stick pan over medium heat.
Warm the corn tortillas in the pan, about 1 minute each side, until slightly crispy. Set aside and cover to keep warm.
In the same pan, add the remaining 1 tsp of vegetable oil and heat.
Crack the eggs into the pan, season with salt and pepper, and cook to your preference (sunny side up is traditional).
While the eggs are cooking, heat the black beans in a small saucepan over medium heat, stirring occasionally.
Place the warmed tortillas on serving plates. Spread black beans evenly over each tortilla.
Top the beans with the cooked eggs.
Spoon fresh salsa over the eggs.
Garnish with avocado slices, chopped cilantro, and a squeeze of lime juice.
Calories per Serving: 350
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