- 1 c. spicy black beans — I like using leftovers from my favorite black bean soup
- 2-4 flour tortillas — depending on how hungry you are!
- Cooking spray
- 2-4 eggs — depending on how hungry you are!
- A few dashes of taco seasoning
- For topping: chopped cilantro, diced avocado, sliced tomatoes, salsa, crumbled chèvre or cotija, sliced green onions, sour cream, hot sauce, etc. (choose your favorites)
Heat the beans as needed to make sure they are warm and of spreading consistency. Also heat the flour tortillas according to your tastes. Place one tortilla on each of two serving plates and generously cover the tortilla with the warm beans. Set aside.
Heat a nonstick skillet over medium heat and spray lightly with cooking spray. Crack your desired number of eggs into the pan and season lightly with the taco seasoning. Flip them once and cook to desired consistency. I like mine over medium for a dish like this. Remove the eggs and slide over the warm beans.
Top the eggs and beans as desired. I opted to nestle some fresh cherry tomatoes from my patio garden alongside and sprinkle the dish with cilantro and chèvre. I also had bowls of salsa and hot sauce at the table. Additional warmed flour tortillas make lovely mops for sopping up juices from the beans and eggs.
- Yields: 2 servings
- Preparation Time: 20 minutes