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Ingredients
4 (6 ") Corn tortillas
1 Cup salsa verde
3/4 Cup canned black beans drained and rinsed
4 Eggs
1 Tablespoon olive oil
Toppings
Crumbled cheese; cotija, jack, queso fresco, or feta
Chopped fresh cilantro
Freshly ground black pepper
Salt
Instructions
Warm the tortillas:
One at a time, warm the tortillas on an oiled pan over medium heat until hot. Alternatively, use tongs and hold them directly over an open gas flame to give them a bit of charring. Transfer the warmed tortillas to a plate.
Add salsa verde and beans:
Spoon about half of the salsa verde onto the tortillas, reserving the rest for later. Distribute the black beans among the tortillas.
Fry the eggs:
Heat an oiled pan over medium for a few minutes until hot. Crack an egg over the pan and fry until the whites are set but the yolk is still liquid. Transfer the egg to a tortilla. Repeat with the remaining eggs. Add more oil if the pan gets too dry.
Add everything else:
Add toppings as desired, such as crumbled cheese, cilantro, pepper, and salt. Spoon remaining salsa verde on top; serve immediately.