Egg, Beans and Avocado
- 8 eggs
- 4 Flour tortillas
- 15 oz. can black beans
- 2 Tablespoons of diced jalapeños
- 1 garlic clove, minced
- 1 – 1 1/2 teaspoons cumin
- Salt, to taste
- 1 – 2 Tablespoons cilantro, roughly chopped
- 1 – 2 Green onions, roughly chopped
- 1 – 2 Ripe avocados, sliced or diced
Over medium/low heat, add black beans (slightly drained), jalapeños, garlic, cumin and salt to a small saucepan. Cover and let simmer for about 10 - 15 minutes.
In a large frying pan, warm up your tortillas over medium heat and set aside. If you’re really short on time, wrap them in a moist paper towel and pop them into the microwave for about 30 seconds.
In the same pan, heat a few tablespoons of butter over medium heat. Add your eggs (2 per person) and fry them up to your liking.
With a slotted spoon, add some beans to the warmed tortilla, then top with two eggs, additional beans, some cilantro, green onions, avocado and a extra dash of salt and black pepper. If you’re not a cilantro person, parsley would work well too.
If you’re a cheese person, grated pepper jack or sharp cheddar melting over top would be fan-freaking-tastic.