By Chef
Prepare the quick salsa by mixing the diced tomato, minced red onion, minced jalapeño (if using), chopped cilantro, and the juice of one lime. Season with salt and pepper to taste. Stir well and set aside to let the flavors meld.
In a large non-stick skillet, heat the olive oil over medium heat. Once hot, carefully crack the eggs into the pan and cook until the whites are set but the yolks are still runny, about 3-4 minutes for sunny-side-up eggs. Season with a pinch of salt and pepper. Remove from the skillet and keep warm.
In the same skillet, warm the corn tortillas for about 30 seconds on each side until they are soft and pliable. Remove from the skillet.
To assemble, place a tortilla on each plate. Spread a quarter cup of warmed black beans over each tortilla.
Top the beans with an egg, followed by a generous spoonful of the quick salsa.
Finish with slices of avocado on top. Garnish with extra cilantro if desired.
Serve immediately with wedges of lime on the side.
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This Breakfast Mexican Vegetarian recipe is ready in 30 minutes and features large eggs, small corn tortillas, canned black beans, rinsed and warmed and other delicious ingredients. Contains 450 calories total.
Prepare the quick salsa by mixing the diced tomato, minced red onion, minced jalapeño (if using), chopped cilantro, and the juice of one lime. Season with salt and pepper to taste. Stir well and set aside to let the flavors meld.
In a large non-stick skillet, heat the olive oil over medium heat. Once hot, carefully crack the eggs into the pan and cook until the whites are set but the yolks are still runny, about 3-4 minutes for sunny-side-up eggs. Season with a pinch of salt and pepper. Remove from the skillet and keep warm.
In the same skillet, warm the corn tortillas for about 30 seconds on each side until they are soft and pliable. Remove from the skillet.
To assemble, place a tortilla on each plate. Spread a quarter cup of warmed black beans over each tortilla.
Top the beans with an egg, followed by a generous spoonful of the quick salsa.
Finish with slices of avocado on top. Garnish with extra cilantro if desired.
Serve immediately with wedges of lime on the side.
Calories per Serving: 450
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