By Brittanie Peterson
Heat a non-stick skillet over medium heat and add 1 tsp of olive oil. Swirl to coat the pan evenly.
Crack the 2 large eggs into the skillet. Cook until the whites are set but the yolks are still runny, about 3 to 4 minutes. Season with salt and pepper to taste. Remove the eggs gently from the pan and set aside.
In the same skillet, add the corn tortillas. Warm them for about 1 minute on each side until they are soft and pliable.
While the tortillas are heating, in a small saucepan, heat the 1/3 cup of rinsed black beans over low heat until warmed through, stirring occasionally.
Place the warmed tortillas on serving plates. Top each tortilla with half of the warmed black beans, spreading them evenly.
Place one cooked egg on top of each tortilla and bean layer.
Add 1 tbsp of fresh salsa on top of each egg. Distribute the 1/4 sliced avocado and 1 tbsp of chopped cilantro evenly on top.
Serve with a lime wedge on the side for squeezing over just before eating.
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This Breakfast Mexican Light recipe is ready in 20 minutes and features corn tortillas, large eggs, black beans (canned, rinsed) and other delicious ingredients. Contains 350 calories total.
Heat a non-stick skillet over medium heat and add 1 tsp of olive oil. Swirl to coat the pan evenly.
Crack the 2 large eggs into the skillet. Cook until the whites are set but the yolks are still runny, about 3 to 4 minutes. Season with salt and pepper to taste. Remove the eggs gently from the pan and set aside.
In the same skillet, add the corn tortillas. Warm them for about 1 minute on each side until they are soft and pliable.
While the tortillas are heating, in a small saucepan, heat the 1/3 cup of rinsed black beans over low heat until warmed through, stirring occasionally.
Place the warmed tortillas on serving plates. Top each tortilla with half of the warmed black beans, spreading them evenly.
Place one cooked egg on top of each tortilla and bean layer.
Add 1 tbsp of fresh salsa on top of each egg. Distribute the 1/4 sliced avocado and 1 tbsp of chopped cilantro evenly on top.
Serve with a lime wedge on the side for squeezing over just before eating.
Calories per Serving: 350
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