Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic clove, crushed with press
- 1 tablespoon chipotle sauce or any other hot sauce, plus additional for serving
- 1 teaspoon ground cumin
- 1 can (28-ounce) tomato plants in juice, drained and chopped
- 1 can (15- to 19-ounce) black beans, rinsed and drained
- 1/4 cup (loosely packed) fresh cilantro leaves, chopped
- 1/4 teaspoon salt
- 1 tablespoon margarine or butter
- 4 large eggs
- 4 (6-inch) corn tortillas, warmed
- 1 avocado (optional), sliced
- Dietary Information (per serving): Calories: 315 Total Fat: 12 g Saturated Fats: 3 g Cholesterol: 213 mg Sodium: 765 mg Total Carb: 42 g Soluble Fiber: 10 g Protein: 15 g
Directions
In 4-quart saucepan, heat oil on medium until hot. Add onion and garlic clove, and prepare 8 minutes or until starting to brown. Stir in chipotle sauce and cumin prepare thirty seconds, stirring. Add tomato plants cover and prepare 3 minutes to combine flavors, stirring from time to time. Stir in beans, 1 / 2 of cilantro, and 1/4 teaspoon salt heat through, about 3 minutes, stirring from time to time.
Meanwhile, in 12-inch nonstick skillet, melt margarine on medium. Crack eggs, 1 at any given time, and drop into skillet. Cover skillet and prepare eggs four to five minutes or until whites are positioned and yolks thicken.
Place tortillas on 4 dinner plates top each with a few tomato mixture and 1 egg. Sprinkle with remaining cilantro. Serve with avocado and extra hot sauce if you want.