Ingredients
Beans and Salsa
- 2 (15-ounce) cans black beans, drained and rinsed
- 1½ cups salsa, store-bought or homemade, plus more for serving
- ½ teaspoon sea salt
Main
- 8 (6-inch) corn tortillas
- 4 large eggs, fried to preference
Garnishes
- Cotija cheese, for serving
- Fresh cilantro, for serving
- Sliced avocado, for serving
- Hot sauce, for serving
Instructions
- Prepare the bean mixture: In a medium skillet, combine the drained and rinsed black beans, salsa, and sea salt. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until most of the liquid has absorbed, about 5 to 7 minutes, creating a thick, flavorful topping.
- Warm the tortillas: Heat a second medium skillet over medium heat. Add one tortilla and cook for about 30 seconds on each side until it becomes toasted and warmed through. Repeat this process with all eight tortillas, keeping them warm until ready to serve.
- Fry the eggs: In a pan of your choice, fry the large eggs to your preferred doneness—whether sunny-side up, over easy, or over medium.
- Assemble the dish: Divide the toasted tortillas evenly between four plates. Spoon approximately 1 cup of the warm bean mixture onto each tortilla. Top each with a fried egg and garnish with additional salsa, crumbled cotija cheese, fresh cilantro leaves, sliced avocado, and a drizzle of hot sauce to taste.
Notes
- For a fresher salsa, consider making your own by blending tomatoes, onions, jalapeños, cilantro, and lime juice.
- You can substitute black beans with pinto beans if preferred.
- Adjust the frying style of the eggs to suit your taste.
- To make this dish vegetarian, ensure your eggs are cooked according to dietary preferences; for vegan, omit eggs or use a plant-based egg alternative.
- Serve immediately for the best texture of tortillas and eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
