By Brittanie Peterson
Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium flame. Add the canned black beans and a pinch of salt and pepper. Cook, stirring occasionally, until warmed through, about 3-4 minutes. Transfer the beans to a bowl and keep warm.
In the same skillet, heat the remaining 1/2 tablespoon of olive oil over medium heat. Crack the eggs into the skillet, season with a pinch of salt and pepper, and cook sunny-side up (or to your preferred doneness), about 3-4 minutes.
While the eggs are cooking, warm the corn tortillas. You can do this by placing them directly over a gas flame with tongs for a few seconds on each side or by heating them in a dry skillet until they are pliable.
Prepare the toppings by slicing the avocado and halving the lime.
Assemble the tacos by laying a tortilla on a plate. Place a quarter of the black beans on each tortilla, followed by a cooked egg. Top with avocado slices, a sprinkle of shredded cheddar, and chopped cilantro.
Squeeze a wedge of lime over each taco. Serve immediately, with extra lime wedges on the side if desired.
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This Breakfast Mexican Vegetarian recipe is ready in 20 minutes and features small corn tortillas, large eggs, canned black beans and other delicious ingredients. Contains 380 calories total.
Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium flame. Add the canned black beans and a pinch of salt and pepper. Cook, stirring occasionally, until warmed through, about 3-4 minutes. Transfer the beans to a bowl and keep warm.
In the same skillet, heat the remaining 1/2 tablespoon of olive oil over medium heat. Crack the eggs into the skillet, season with a pinch of salt and pepper, and cook sunny-side up (or to your preferred doneness), about 3-4 minutes.
While the eggs are cooking, warm the corn tortillas. You can do this by placing them directly over a gas flame with tongs for a few seconds on each side or by heating them in a dry skillet until they are pliable.
Prepare the toppings by slicing the avocado and halving the lime.
Assemble the tacos by laying a tortilla on a plate. Place a quarter of the black beans on each tortilla, followed by a cooked egg. Top with avocado slices, a sprinkle of shredded cheddar, and chopped cilantro.
Squeeze a wedge of lime over each taco. Serve immediately, with extra lime wedges on the side if desired.
Calories per Serving: 380
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