A colorful breakfast with Mexican flavor and flair. Black beans are high in protein and fiber; avocado adds satisfying, healthy fat; corn tortillas are gluten free; and cilantro is a detoxifying herb. A great way to start the day.
- 1 (15-ounce) can black beans
- 1 teaspoon chili powder
- 2 teaspoons extra-virgin olive oil
- 3/4 cup salsa
- 6 eggs
- 2 tablespoons milk (or water)
- Kosher or sea salt
- Black pepper
- 1 teaspoon olive, coconut, or avocado oil
- 4 organic corn tortillas
- 1 avocado, diced or cut into thin wedges
- 1/2 cup salsa
- 4 tablespoons grated cheddar cheese (omit for DF)
- 6 – 8 teaspoons fresh chopped cilantro or parsley (optional)
1. Pour beans into a strainer. Rinse under cold water and drain. Place beans in a small saucepan. Add chili powder, 2 teaspoons olive oil, and 1/4 cup of the salsa; stir beans and warm over medium-low heat. Cover with a lid to keep beans moist. If they get dry, add a little water or more salsa.
2. Break eggs into a medium bowl. Add milk (or water), and whisk with a little salt and pepper until frothy. Heat 1 teaspoon oil in a large nonstick sauté pan or skillet over medium-low heat.
3. Add eggs to pan. Allow eggs to cook until edges are starting to set, then push eggs into the center of the pan with a wooden spoon or spatula. Fold and stir as you scramble eggs. Cook until eggs are still a bit creamy and moist.
4. While eggs are cooking, warm tortillas for a few seconds in a pan or microwave. For a crispy base, add 1 tablespoon of oil to a sauté pan, heat until hot but not smoking, and quickly cook tortillas for a few seconds on each side until crisp. Drain on paper towels.
5. Top each tortilla with a quarter of the beans, a spoonful of eggs, 1/4 avocado, salsa, 1 tablespoon cheese, and cilantro. Serve warm.
Another way to heat the tortillas is directly over a low flame on a gas stove. Hold a tortilla with tongs and turn frequently until browned at the edges and warm.