Makes two large servings
1 1/2 tablespoons olive oil
1/4 medium onion, minced
1/2 small green bell pepper
4 cloves garlic, minced or pressed though garlic press
1/2 tablespoon dried oregano
1/2 teaspoon ground cumin
1 can black beans (undrained)
squeeze of lime juice
1-2 tablespoons chopped fresh cilantro leaves
Salt and ground black pepper to taste
4 small corn tortillas
Grated queso fresco or Monterey jack cheese (small amount)
1. In a large skillet or sauté pan, heat olive oil. Add minced onion, bell pepper, garlic and oregano, sauté until soft, 3-7 min. Add cumin and cook until fragrant, about another minute.
2. Add beans and some (about half) of their liquid to the cooked veggies. While beans are cooking, mash them up with a potato masher or fork, until everything is fairly smooth. Cook until beans are warm and thick but still moist, about 6 minutes. Add lime juice and cilantro, stir and remove from heat. Set aside.
3. Warm tortillas. You have some choice here about how crispy/soft you want it. I've tried both ends of the spectrum and like it both ways. (Soft is easier to eat with a fork, crispy is good for eating more like a tostada. I prefer soft.) You can heat the tortillas on a cast iron or in the microwave.
4. Cook your eggs! I do over easy, but sunny side up or poached works too.
5. While eggs are cooking, spread some beans on each tortilla (a layer of about ½ inch works well). When eggs are done, put one egg on each tortilla. Sprinkle with grated cheese (lightly), salsa (heavily) and chopped cilantro (garnish). Enjoy!
*Note: You can sub-in dried beans for the canned ones but, clearly, it will take longer. Also, you can do through step #2 many days ahead. If you do this, it'll only take 15 minutes to get dinner on the table! I often make a pot of beans, go through step #2 and then keep the beans in the fridge for the week. They're great in this recipe as well as with rice, in tacos, etc.
Thanks Hannah, and good luck! Readers, give Hannah a thumbs up if you like this recipe!