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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 6-to 8-inch soft corn tortillas |
1/2 teaspoon ground cumin |
1 16-ounce can black beans, rinsed and drained |
1 chipotle chili in adobo sauce, diced; or 1/2 teaspoon crushed |
1/2 cup mild salsa |
4 large eggs, fried |
2/3 cup shredded monterey jack cheese |
1 ripe avocado, sliced |
Directions:
1. Heat oven to 425° F. Put the tortillas on a baking sheet and
2. place in the oven to warm. (Cover with foil if you don't like
3. crisp tortillas.) Toast the cumin in a small, dry saucepan over
4. medium heat until aromatic, about 3 minutes. Add the beans and
5. chipotle or crushed red pepper (if using). Remove the tortillas
6. from the oven. Spoon some beans onto each tortilla, then top each
7. with some salsa, 1 fried egg, and some cheese. Bake until the
8. cheese has melted. Serve with the avocado.
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