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Ingredients
- 1 Tbsp olive oil
- 1/2 cup onion chopped
- 3 garlic cloves chopped
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp salt
- 1 15 oz can black beans drained and rinsed
- 1/2 cup chicken broth or water
- 8 small 6 in. corn tortillas
- 2 Tbsp butter
- 8 eggs
- 1/2 cup monterey jack cheese shredded
- sliced avocado, salsa, and cilantro optional
Ingredients
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Instructions
- Heat oven to 200F. In a a skillet heat oil over medium heat. Stir in onion, cook 3 minutes. Add garlic, chili powder, cumin, and 1/4 tsp. of the salt, cook another 2 minutes. Stir in beans and broth, bring to a simmer and cook 3 minutes. Smash half the beans with the back of a fork and stir. Place tortillas on a baking sheet and spread 2 Tbsp. of the beans on each tortilla. Place in the oven.
- Wipe out skillet, then add 1 Tbsp of the butter. Fry 4 of the eggs 2 minutes, until cooked. Transfer to tortillas in oven. Add remaining 1 Tbsp butter and repeat with remaining 4 eggs.
- Remove tortillas from oven, season with remaining 1/4 tsp salt and top each with 1 Tbsp Monterey Jack. Garnish with avocado, salsa, and cilantro, if using. Enjoy!
Recipe Notes
Recipe adapted from Family Circle