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Ingredients
- 6 corn tortillas
- 11/2 cup cooked black beans or 1 15-ounce can, seasoned with salt, cumin and garlic powder
- 1 cup grated cheese (I like a mixture of jack, cheddar and cotija)
- 6 eggs
- peanut oil (enough to fry tortillas)
- Salsa and Guacamole - I used prepared
Details
Servings 4
Adapted from jewelsandjill.com
Preparation
Step 1
The corn tortillas can be fried or baked. To fry, use a heavy skillet (cast iron is best). Pour 1-1 ½ inches of peanut oil into the pan. If you fill the oil to the top of the pan you won’t have room during the frying for the oil to bubble up. Heat the oil to 375 degrees. You really don’t need a thermometer for this. You can just test the oil by putting a strip of tortilla in it. Once it sizzles and bubbles, the oil is hot enough. I fry one or two at a time until they are brown and crispy. Remove the tortilla and drain on a plate lined with paper towels. Salt them while they are still hot, so the salt will stick to them. To bake the shells, set the oven to 350. Rub the tortillas with olive oil and sprinkle with salt. Place them on a sheet tray and bake for 10-15 minutes, until brown and crispy.
In a small pan, heat the beans and smash them up with a fork or potato masher. Keep warm on the stove while you fry the eggs.
Divide the crispy tortillas onto 4-6 plates. Spread ¼ cup of beans on each tortilla. Add cheese, dividing evenly.
Fry or poach eggs. Place one egg on each tortilla. The heat from the eggs and beans will melt the cheese.
Top each one with a spoonful of salsa and guacamole. Enjoy!
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