| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings, easily adjusted for 1 or some! |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings, easily adjusted for 1 or some! |
Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1/2 red onion, finely chopped
- 1 (15-ounce) can black beans
- 1 1/2 teaspoons ground chipotle, chili powder or cumin
- 2 teaspoons hot sauce (recommended: Tabasco or Frank’s Red Hot)
- 4 large or extra large eggs
- Salt and pepper
- 1 (16-ounce) jar tomatillo salsa (salsa verde or green salsa), any brand
- 1 1/2 cups shredded sharp Cheddar, available in 10 ounce sacks on dairy aisles
- 4 small (6 to 8-inch) flour tortillas
- Garnishes – choose from whatever you have on hand: chopped cilantro or parsley and finely chopped scallions, chives or red onions, sour cream or yogurt
Instructions
- Heat a skillet. Add extra-virgin olive oil and the onion. Cook until slightly softened. Add the black beans, chipotle and hot sauce. Cook until well heated through. Turn heat down to low and keep warm.
- Heat a large nonstick skillet or griddle over medium low heat. When hot, drizzle pan with extra-virgin olive oil and add eggs. Cook eggs gently, 2 at a time, with 2 couple inches between each egg, to desired doneness, over easy to over hard. Season the eggs with salt and pepper on 1 or both sides.
- Take the lid off of the salsa. Place container in the microwave and warm through, 45 seconds on high.
- Spoon salsa over the eggs once you turn them. Place a large handful of shredded Cheddar on top of each salsa covered egg. Cover the pan loosely with a tin foil tent to melt cheese.
- If you have a gas top stove, heat and blister the tortillas individually, holding them with tongs, over the open flame of a burner, 15 to 20 seconds on each side. Otherwise, warm tortillas according to package directions for the microwave oven.
- To assemble, place a tortilla on a plate. Top with a generous serving-spoonful of warm black beans, top the beans with a fried egg, salsa and cheese. Finish off this killer, 24-hour belly-pleaser with a sprinkle of cilantro or parsley and chopped scallions, chives or red onion, sour cream or yogurt.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 442 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 12 g |
| Sugar | 7 g |
| Protein | 22 g |
| Cholesterol | 219 mg |
| Sodium | 1553 mg |
| Serving Size | 1 of 4 servings |
| Calories | 442 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 12 g |
| Sugar | 7 g |
| Protein | 22 g |
| Cholesterol | 219 mg |
| Sodium | 1553 mg |
Reviews
Fast, easy and really good! Have made this several times. When I need beans for any other Mexican meal, I always refer back to this recipe for seasoning. Use yogurt in place of sour cream and it’s just as good.
This is easy to make and you can really get creative with it. I was out of black beans so I used red kidney beans, and didn’t have any salsa so I used some left over chipotle barbecue sauce from Guy Fieri’s bacon-wrapped prawns recipe (also incredible!). Sour cream, fresh cilantro, and scallions topped it off. I gave each serving 2 eggs and 1 1/2 tortillas and it these turned out to be very generous portions. The beans are very filling. Easy to make and delicious.
I loved this recipe! I made it for myself while my husband was gone, because it seemed really fast and easy, and I happened to have all the ingredients. I even made home-made salsa, and it still was super fast. I used corn tortillas instead of flour. It was so so good! I highly recommend this recipe. I cant wait to make it for the rest of my family.
even my 13 year old ask for this as a repeat meal
I love this recipe, and let me tell you why. Not only is it so easy, but as a poor college student it is the perfect dinner. I substitute some spanish rice for the beans sometimes (don’t worry Rach i still cook it in chicken stock).
ALSO, if you’re like me, and tend to have people over that you need to make a late breakfast for to get over a hangover (yes you know what I’m talking about), this is so perfect. It keeps ’em coming back 😉
This was very good. I always just make the “beans” as a side dish with my other mexican receipes. Good meal for B, L or D!
This recipe is so flexible. My kids love it and can have it their own way with no trouble – super spicy for my daughter and me, scramble the eggs and extra cheese for my son. I made it for the girls’ weekend away and it was a BIG hit!
tried this one night for dinner,and it was a big hit!!!!! really easy and fast!!! thank you!!!!
I used half of the tabasco, and not as much salsa verde, and yet we couldn’t eat it! And we love spicy food! I would try the recipe again, keeping in mind the “heat” factor.
Easy and cheap with things that I usually have on hand. My boyfriend and I absolutely adored this and plan to make a regular part of our menu. No modifications necessary except I don’t like toasted tortillas so I just microwaved ’em for about 15 seconds to get the chill off. This is a must make!