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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is more of a knife-and-fork taco. The soft egg yolk oozes and coats the filling. Ingredients:
4 (6-inch) corn tortillas |
cooking spray |
1/2 cup shredded reduced-fat 4-cheese mexican blend cheese |
1/2 cup black beans, rinsed and drained |
2 teaspoons olive oil |
4 large eggs |
1/4 teaspoon black pepper |
1/4 cup fresh pico de gallo |
2 tablespoons mexican crema |
1/2 ripe peeled avocado, chopped |
1/4 cup fresh cilantro leaves |
4 lime wedges |
Directions:
1. Preheat broiler to high.
2. Arrange tortillas on a baking sheet; lightly coat tortillas with cooking spray. Broil 2 minutes; remove pan from oven. Turn tortillas over. Top each tortilla with 2 tablespoons cheese and 2 tablespoons beans. Broil 1 minute or until cheese melts. Remove from oven.
3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook 2 minutes or until whites are set. Place 1 egg in center of each tortilla; sprinkle with pepper. Top tacos evenly with pico de gallo, crema, avocado, and cilantro. Serve with lime.
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