Ingredients Jump to Instructions ↓

  1. 1 can(s) (19-ounce)

  2. black beans , rinsed and drained

  3. 1 1/4 cup(s) (about 11 ounces)

  4. mild or medium-hot salsa

  5. 4 large eggs

  6. 3 ounce(s) shredded Mexican cheese blend

  7. 3/4 cup(s) chopped fresh cilantro or parsley leaves , for garnish

  8. Warm flour tortillas ,

Instructions Jump to Ingredients ↑

  1. In 10-inch skillet, mix black beans, salsa, and 1/4 cup water. Heat to boiling over high heat, stirring frequently.

  2. Break eggs, 1 at a time, into custard cup and slip into skillet on top of bean mixture. Reduce heat to medium-low; cover skillet and simmer 5 minutes or until whites are completely set and yolks begin to thicken or until eggs are cooked to desired firmness.

  3. To serve, sprinkle bean mixture and eggs with shredded cheese. Garnish with chopped cilantro. Serve with warm tortillas if you like.


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