- 4
Ingredients
- 2 medium red bell peppers, thinly sliced
- 2 tablespoons neutral oil, such as canola
- 12 small corn tortillas
- 1 (15-ounce) can black beans, drained and rinsed
- 1 tablespoon butter
- 8 large eggs
Preparation
Step 1
My kids tend to like black beans best, but pinto or even canned refried beans would work here too. You can add more seasoning to the beans by sprinkling with ground cumin and chili powder if you'd like, but if you can also just let a flavorful salsa do the heavy lifting. Speaking of salsa, you can use chunky (store-bought!) pico de gallo or puréed jarred salsa, depending on what your family likes.
You can scramble the eggs while you warm the beans and tortillas and in about 20 minutes, dinner will be ready to serve. Add shredded cheese, sliced avocado, a squeeze of fresh lime, or even shredded chicken or pork if you're feeling extra fancy!
Serves 4 to 6
Arrange a rack in the middle of the oven and heat to 450°F. Place the bell peppers on a rimmed baking sheet, drizzle with the oil, season with salt, and toss to combine. Spread into an even layer. Roast until softened, about 15 minutes.
Stack the tortillas and wrap in damp paper towels. Place the beans in a medium microwave-safe bowl. Microwave both for 1 minute to warm, flipping the tortilla stack over halfway through.
Melt the butter in a large nonstick skillet over medium heat. Meanwhile, place the eggs in a medium bowl, season with salt, and whisk to combine. Pour into the skillet and cook without stirring until the eggs begin to set on the bottom and around the edges. Using a rubber spatula, lift and fold the partially cooked eggs to allow uncooked eggs to flow underneath. Continue cooking, stirring occasionally, until the eggs are cooked through but still moist, 2 to 3 minutes. Remove from the heat.
Serve the warm tortillas with the beans, peppers, and eggs. Top with salsa.