Total Time: 35 min.
Prep Time: 10 min.
Cooking Time: 25 min.
Yield: 3 servings
Ingredients
2 tsp. olive oil
1 small onion, chopped
1 (14.5-oz.) can diced tomatoes or 2 tomatoes, diced
1 (4-oz.) can diced green chiles or
1/2 jalapeno, seeded and chopped
½ tsp. ground chili powder
¼ tsp. sea salt
1 15-ounce can of black beans
Nonstick cooking spray
6 large eggs
6 corn tortillas, warm
2 Tbsp. finely chopped red onion
1/2 cup shredded cheddar or Monterey jack cheese
1 Avocado
salt, to taste
Cilantro leaves (for garnish; optional)
Instructions
1. Heat oil in medium nonstick skillet over medium-high heat.
2. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
3. Add tomatoes and green chiles; cook, stirring occasionally, for 10 minutes.
4. Season with chili powder and salt; cook, stirring frequently, for 5 minutes. Remove from heat. Set aside.
5. Pour can of black beans into a pot and heat over medium heat. Bring to a boil to make them extra hot, and then cover and set aside.
6. Heat large nonstick skillet, lightly coated with spray, over medium heat. Crack all eggs into skillet and cook. When the whites are almost white and opaque, sprinkle the cheese over the eggs. When the cheese is melted, turn off stove. Use a spatula to cut up the eggs into individual portions.
7. Top each tortilla evenly with eggs, beans, tomato mixture – garnish with avocado and cilantro leaf if desired.
21 Day Fix: 1 green, 1 red, 1 blue, 1-2 yellow