The conventional potato pancake can be substituted with this. Thai sweet potato pancakes seasoned with cumin, curry powder, and cinnamon. wonderful for Thanksgiving.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 8 (7 inch) corn tortillas
- 2 tablespoons avocado oil, divided
- ½ teaspoon sea salt
- 2 cups salsa verde
- 2 cups black beans, cooked and drained
- 4 large eggs
- salt and freshly ground black pepper to taste
- 1 large avocado – peeled, pitted, and cubed
- 2 medium tomatoes, diced
- ½ small red onion, diced
- ¼ cup chopped fresh cilantro, or to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
- Slice each tortilla into 8 triangles and spread out onto the prepared baking sheet. Brush tops with 1 tablespoon avocado oil and sprinkle with sea salt.
- Bake in the preheated oven until golden brown, about 10 minutes.
- Pour salsa verde into a skillet and bring to a simmer over medium-high heat, 2 to 3 minutes. Remove from heat and add baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.
- Meanwhile, heat black beans in the microwave or in a saucepan until hot.
- Heat 1 tablespoon avocado oil in a large skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.
- Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.
Reviews
Even the pickiest eaters of the family loved this! A definite keeper. Followed recipe as written other than frying tortillas rather than baking.