Ingredients:

  • 1 can (15 oz / 425g) black beans, undrained
  • 1/2 cup (120ml) red salsa (medium heat)
  • 1/2 tsp (2.5g) ground cumin
  • 1/4 tsp (1.25g) garlic powder
  • 1 tbsp (15ml) olive oil
  • 8 small (approx 6-inch) corn tortillas
  • 4 large eggs
  • 3 tbsp (42g) vegetable oil
  • 1/4 cup (15g) crumbled Cotija cheese
  • 1 avocado, sliced
  • 2 tbsp (30g) fresh cilantro, chopped
  • 2 tbsp (30ml) red salsa for drizzling

Instructions:

  1. Heat olive oil in a saucepan over medium heat. Stir in the undrained black beans, 1/2 cup of salsa, cumin, and garlic powder. Simmer for 5-8 minutes, stirring occasionally, until the liquid has reduced and the mixture is thickened.
  2. Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat. Fry each tortilla for about 30-60 seconds per side until golden brown and slightly crisp. Remove and place on a paper-towel-lined plate.
  3. In the same skillet, add the remaining 1 tbsp of oil. Crack the eggs into the pan. Cook on medium-low heat until the whites are opaque and set, but the yolks remain liquid. Optional: cover with a lid for 1 minute to set the whites.
  4. Place two toasted tortillas on each plate. Spoon a generous layer of the thickened black beans over the tortillas. Carefully slide a fried egg on top of the beans.
  5. Garnish with Cotija cheese, avocado slices, fresh cilantro, and an extra drizzle of salsa.