RecipeDelish

Ingredients

• 4 corn tortillas
• 2 tbsp vegetable oil
• 1 can black beans (15 oz), drained and rinsed
• 1 tsp ground cumin
• 1 can diced tomatoes with green chiles (10 oz)
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 eggs
• ½ cup shredded Monterey Jack cheese
• ¼ cup fresh cilantro, chopped
• 1 lime, cut into wedges

Steps

1. Warm the black beans with cumin in a small saucepan, mashing lightly, about 5 minutes.
2. Cook the onion and garlic in 1 tablespoon of oil until soft, then add the tomatoes with chiles and simmer 8 minutes into a chunky salsa.
3. Fry the tortillas briefly in the remaining oil until crisp at the edges, about 1 minute per side. Drain on paper towels.
4. Fry the eggs in the same skillet to your liking, keeping the yolks runny if possible.
5. Assemble: tortilla, beans, salsa, egg, cheese and cilantro. Serve with lime wedges.