Description
A vibrant Mexican breakfast featuring crispy corn tortillas topped with refried black beans, rich salsa, and perfectly fried eggs. Flavorful and balanced, ideal for any time of day.
Ingredients
Red Salsa (2 cups + 1/2 cup reserved)
Black Beans (1 (15 oz) can, undrained)
Lime Juice (1 teaspoon, freshly squeezed)
Olive Oil (2 tablespoons, divided)
Eggs (4 large, room temperature)
Corn Tortillas (4 quality)
Salt (to taste)
Black Pepper (to taste, freshly cracked)
Optional Garnishes (as desired)
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add black beans and mash with a potato masher to desired consistency.
Add lime juice, salt, and pepper, then simmer for 5 minutes. Set aside.
Heat remaining 1 tablespoon olive oil in a nonstick skillet. Warm tortillas on both sides until flexible.
In same skillet, fry eggs to desired doneness. Keep covered to maintain warmth.
Assemble by spreading refried beans on tortillas, top with warm eggs, and pour reserved 1/2 cup salsa over the dish.
Serve immediately with optional garnishes like cilantro, avocado, or a slice of lime.
Notes
Use a non-alcoholic, pork-free salsa if store-bought. For optimal texture, do not over-mash the beans. Freshly warmed tortillas remain pliable. Avoid using lard for frying.
- Prep Time: 10
- Cook Time: 20
- Category: Trend Recipes
- Method: Stir- Fry/Simmer
- Cuisine: Mexican