By Brittanie Peterson
Preheat a skillet over medium heat and add half a tablespoon of olive oil. Once hot, place the corn tortillas on the skillet to warm them up, about 1-2 minutes per side. Remove and keep warm.
In the same skillet, add the remaining olive oil. Crack the eggs into the skillet and season with salt and pepper. Cook the eggs sunny-side up until the whites are set but the yolks are still runny, about 3-4 minutes.
While the eggs are cooking, warm the refried black beans in a small saucepan over low heat, stirring occasionally until heated through.
Place the warmed tortillas on plates, and spread the black beans evenly over each tortilla.
When the eggs are ready, place one egg on top of the beans on each tortilla.
Pour the salsa roja over the eggs and the tortillas evenly.
Garnish with sliced avocado, chopped cilantro, and a squeeze of lime juice to taste. Serve immediately.
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This Breakfast Mexican Vegetarian recipe is ready in 20 minutes and features Corn tortillas, Eggs, Refried black beans and other delicious ingredients. Contains 360 calories total.
Preheat a skillet over medium heat and add half a tablespoon of olive oil. Once hot, place the corn tortillas on the skillet to warm them up, about 1-2 minutes per side. Remove and keep warm.
In the same skillet, add the remaining olive oil. Crack the eggs into the skillet and season with salt and pepper. Cook the eggs sunny-side up until the whites are set but the yolks are still runny, about 3-4 minutes.
While the eggs are cooking, warm the refried black beans in a small saucepan over low heat, stirring occasionally until heated through.
Place the warmed tortillas on plates, and spread the black beans evenly over each tortilla.
When the eggs are ready, place one egg on top of the beans on each tortilla.
Pour the salsa roja over the eggs and the tortillas evenly.
Garnish with sliced avocado, chopped cilantro, and a squeeze of lime juice to taste. Serve immediately.
Calories per Serving: 360
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