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Prep time
15 minutes
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Cook time
50 minutes
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Serves
2
Author Notes
There are many variations to this dish. This is our favorite, a result of many efforts and extensive experimentation. We do these for breakfast or dinner... usually dinner since it takes so much more time when you are half asleep. If you have any left-over taco meat, that can be a great addition. —MTDavids
Ingredients
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1 tablespoon
oil
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1/2 cup
chopped onion
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1/2
medium tomato, chopped
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1
garlic clove, minced
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2 tablespoons
minced pickled jalapeno pepper
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1/2 teaspoon
dried oregano
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1/4 teaspoon
salt
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1 teaspoon
hot sauce
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8 ounces
tomato sauce
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1/2 cup
water
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8 ounces
canned black beans, drained and rinsed
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4
eggs
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3/4 cup
grated medium cheddar cheese
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2
large flour tortillias
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2
large dollops sour cream (optional)
Directions
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In a large skillet, heat oil. Add onion and saute until soft.
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Add tomato, garlic, jalapeno, oregano, salt, hot sauce, tomato sauce, and water. Simmer covered for 15 to 20 minutes.
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When sauce is done, poach or soft cook eggs.
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At the same time, heat rinsed and drained black beans in the microwave for 30-45 seconds.
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While eggs are cooking, heat flour tortillas in a flat pan and place on a large baking sheet.
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To assemble, spread 2-3 tablespoons of sauce mixture on the tortillas. Sprinkle desired amount of black beans and top with 2 cooked eggs. Cover eggs and tortilla with more sauce and top with cheese.
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Turn broiler on high and place cookie sheet a few inches below the broiler and cook until cheese is bubbly. Serve hot topped with sour cream if using.
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