AZ Places Recipes
"What is Needed & How to Prepare"
Prep Time: 5 Minutes
Cook Time: 10 Minutes
1 15-oz. can black beans, rinsed and drained
8 oz. jar picante sauce or salsa verde
1/2 tsp. ground cumin
Nonstick cooking spray or oil
4 Eggs, large
1/8 tsp. kosher salt
1/4 tsp. Pepper, divided
4 Tostadas or toasted corn tortillas, for serving
1 Avocado, sliced, for serving
Fresh cilantro, for garnish
Pico de gallo, for serving
Fresh Pico de Gallo
Handful of cherry tomatoes, halved or quartered
¼ White onion, minced
1 Jalapeno, de-seeded and minced
1 Lime, juiced
⅛ tsp Salt
Fresh Cilantro, chopped
Make the pico de gallo: Halve or quarter the tomatoes, dice the onion, de-seed and mince the jalapeno, and chop the cilantro. Place in a small bowl and add the juice of a lime and a pinch of salt. Set aside. (Note: You can also use store bought pico de gallo!)
Combine the beans, picante sauce, and cumin in a small saucepan over medium heat. Cook, stirring occasionally, until warmed through, about 5 minutes. Cover and remove from the heat.
Heat a skillet or griddle over medium-high heat, then add a touch of cooking oil. Toast the tortillas until browned in spots, then set aside.
Reduce heat to medium. Add more oil to the pan if needed (be generous!).
Crack the eggs into the skillet, spacing them evenly apart. Sprinkle each egg with kosher salt and a pinch of pepper. Let cook until the egg whites are just set, about 3 minutes.
To serve, lay two toasted tortillas on plate. Apply warm beans evenly over top and set top with eggs, then top with and pico de gallo, serve with avocado, a pinch of salt, and a squeeze of lime. Enjoy immediately!
Cumin - Ground
Tomatoes - Cherry
Tortillas - Corn
Tools & Equipment List
Spatula, Griddle or Skillet, Knife, Cutting Board, Stove, Pot - Small