Ingredients
- 1 (15.5-ounce) can black beans, rinsed
- 1 tablespoon fresh lime juice
- ½ teaspoon ground cumin
- 3 tablespoons olive oil
- 4 small corn tortillas
- 4 large eggs
- 1 cup salsa
- 4 ounces queso fresco or Feta, crumbled (1 cup)
- 1 avocado, sliced
- ¼ cup fresh cilantro leaves
How to Make It
- Combine the beans, lime juice, cumin, and 1 tablespoon of the oil.
- Brush the tortillas on both sides with 1 tablespoon oil; bake at 400°F until crisp, 8 to 10 minutes.
- Frythe eggs in the remaining tablespoon of oil in a large nonstick skillet over medium heat. Cook until the whites are set, 2 to 3 minutes. Serve on the tortillas with the beans, salsa, cheese, avocado, and cilantro.