By Sharon Matuck
Heat 1 teaspoon of olive oil in a small skillet over medium heat. Once hot, add in the black beans and cook for about 3-4 minutes until warmed through. Season with salt and pepper to taste. Set aside and keep warm.
In the same skillet, add another teaspoon of olive oil. Crack the eggs into the skillet. Cook for about 3-4 minutes until the whites are completely set, but the yolk remains slightly runny. Season with a pinch of salt and pepper.
While the eggs are cooking, heat the corn tortillas. You can do this by placing them directly over a gas flame for about 30 seconds on each side until slightly charred, or by heating them in a dry skillet for about 1 minute each side.
Assemble the dish by placing the warm corn tortillas on two plates. Spread the heated black beans over each tortilla.
Top the beans with the cooked eggs. Add 1 tablespoon of fresh salsa on each egg.
Garnish with avocado slices and sprinkle chopped cilantro on top. Squeeze the juice of half a lime over the top for a fresh zing.
Serve immediately with any additional lime wedges on the side for extra flavor, if desired.
How did this recipe turn out? Let others know!
to rate this recipe
This Mexican Breakfast Brunch 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 teaspoon of olive oil in a small skillet over medium heat. Once hot, add in the black beans and cook for about 3-4 minutes until warmed through. Season with salt and pepper to taste. Set aside and keep warm.
In the same skillet, add another teaspoon of olive oil. Crack the eggs into the skillet. Cook for about 3-4 minutes until the whites are completely set, but the yolk remains slightly runny. Season with a pinch of salt and pepper.
While the eggs are cooking, heat the corn tortillas. You can do this by placing them directly over a gas flame for about 30 seconds on each side until slightly charred, or by heating them in a dry skillet for about 1 minute each side.
Assemble the dish by placing the warm corn tortillas on two plates. Spread the heated black beans over each tortilla.
Top the beans with the cooked eggs. Add 1 tablespoon of fresh salsa on each egg.
Garnish with avocado slices and sprinkle chopped cilantro on top. Squeeze the juice of half a lime over the top for a fresh zing.
Serve immediately with any additional lime wedges on the side for extra flavor, if desired.
Calories per Serving: 350
Your Rating:
