This Mexican breakfast is utterly delicious and a cinch to make, if you have a few of the essentials on hand. By keeping a supply of corn tortillas in the freezer, and canned refried black beans and salsa verde in your pantry, you’ll be able to whip these up in no time, and you’ll be oh so happy as a result. Don’t feel as though you must limit it to just a breakfast food, as it makes for a yummy lunch or simple dinner as well. I prefer home made salsa verde over a bottled or canned version, but the store bought stuff will do. I’ll be posting a recipe for the salsa verde post haste.
2 corn tortillas
1/2 cup well seasoned, canned refried black beans( add a little sauteed, minced onion, toasted, ground cumin seeds and a dash of hot sauce or cayenne pepper to taste).
1/2 cup salsa verde
1 Tablespoon olive oil
1/4 cup grated cheddar or queso fresca, crumbled
fresh cilantro and sliced avocado for toppings
salt and pepper to taste
In a small saucepan, heat the seasoned, refried beans. Do the same with the salsa.
Place the tortillas in a large non stick skillet. Cook over medium heat, just until heated through.
Fry the eggs in the olive oil.Season with salt and pepper. Spread the tortillas with the refried beans. Top each tortilla with an egg. Pour the hot salsa over the eggs. Sprinkle with the cheese and garnish with cilantro and avocado slices.Serve immediately.
Yield: 2 servings