By Krista McCabe
Preheat the oven to 350°F (175°C). Place the corn tortillas on a baking sheet and warm them in the oven for about 5-7 minutes or until they are hot and slightly crispy.
Heat the olive oil in a large non-stick skillet over medium heat. Add the black beans and cook for 3-4 minutes, stirring occasionally. Season with 1/4 teaspoon of salt and pepper to taste. Remove from heat and set aside, keeping them warm.
In the same skillet, reduce the heat to low and crack the eggs into the pan. Cook the eggs sunny-side up until the whites are set but the yolks are still runny, about 3-5 minutes. Season the eggs with a pinch of salt and pepper.
While the eggs are cooking, slice the avocado into thin slices.
To assemble, place two corn tortillas on each plate. Top each tortilla with a few tablespoons of black beans, a cooked egg, and a couple slices of avocado.
Spoon a generous amount of fresh salsa or pico de gallo over the top and sprinkle with chopped cilantro. Serve with lime wedges on the side.
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This Breakfast Mexican Vegetarian recipe is ready in 25 minutes and features corn tortillas, large eggs, cooked black beans and other delicious ingredients. Contains 420 calories total.
Preheat the oven to 350°F (175°C). Place the corn tortillas on a baking sheet and warm them in the oven for about 5-7 minutes or until they are hot and slightly crispy.
Heat the olive oil in a large non-stick skillet over medium heat. Add the black beans and cook for 3-4 minutes, stirring occasionally. Season with 1/4 teaspoon of salt and pepper to taste. Remove from heat and set aside, keeping them warm.
In the same skillet, reduce the heat to low and crack the eggs into the pan. Cook the eggs sunny-side up until the whites are set but the yolks are still runny, about 3-5 minutes. Season the eggs with a pinch of salt and pepper.
While the eggs are cooking, slice the avocado into thin slices.
To assemble, place two corn tortillas on each plate. Top each tortilla with a few tablespoons of black beans, a cooked egg, and a couple slices of avocado.
Spoon a generous amount of fresh salsa or pico de gallo over the top and sprinkle with chopped cilantro. Serve with lime wedges on the side.
Calories per Serving: 420
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