• 2servings
  • 30minutes
  • 431calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, E
MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) canola oil , divided

  2. 1 cup(s) roasted red peppers , rinsed and sliced

  3. 1 tomato , seeded and chopped

  4. 2 clove(s) garlic , finely chopped

  5. 1 cup(s) black beans , rinsed

  6. 1 tablespoon(s) white vinegar

  7. 4 dash(es) hot pepper sauce

  8. 2 tablespoon(s) chopped fresh cilantro

  9. Salt & freshly ground pepper , to taste

  10. 2 corn tortillas

  11. 2 large eggs

  12. 2 tablespoon(s) salsa

  13. 1/4 cup(s) grated Cheddar cheese

  14. 1 scallion , trimmed and chopped

Instructions Jump to Ingredients ↑

  1. Preheat broiler.

  2. Heat 1 tsp. oil in a large nonstick skillet over medium heat. Add roasted red peppers, tomato and garlic; cook, stirring, until the tomatoes have softened, about 4 minutes. Add black beans, vinegar and hot pepper sauce; cook, stirring, until heated through, about 3 minutes. Stir in cilantro and season with salt and pepper.

  3. Soften tortillas by heating them directly on a stovetop burner for about 30 seconds, turning frequently. Place the tortillas side by side on a heatproof dish. Spoon half of the bean mixture over each tortilla.

  4. Wipe out the pan, brush with the remaining 1 tsp. oil and heat over medium heat. Crack eggs into the pan and break the yolks with a fork. Cook over medium heat until whites are set, about 1 minute. Flip eggs and cook until desired doneness. Place an egg on each tortilla. Top with salsa and cheese and broil until the cheese melts. Garnish with scallions and serve immediately.


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