Tortillas with Eggs and Spicy Bean Chili
A flavorful Mexican-inspired breakfast dish featuring corn tortillas topped with a spicy tomato-black bean sauce, perfectly poached eggs, creamy avocado, and crumbly Cotija cheese.
2 servings
15 min
Ingredients
- •½ cup canned peeled tomatoes
- •¼ cup chicken stock
- •¼ small yellow onion
- •2 teaspoons ground cumin
- •1 clove garlic
- •½ piece chile in adobo
- •1 tablespoon vegetable oil
- •1 can black beans
- •2 whole eggs
- •2 piece corn tortillas
- •¼ cup Cotija cheese
- •6 slices avocado
- •⅛ cup cilantro leaves
- •2 wedges lime
Cooking Instructions
- 1.
In a blender, puree tomatoes, stock, onion, cumin, garlic and chile until smooth, 1 to 2 minutes. In an 8" nonstick pan over medium-high heat, heat oil. Pour tomato mixture into pan; season with salt and cook until sauce reduces by half, 3 minutes. Add beans and cook, 2 minutes. Break eggs into the tomato mixture so they don't touch sides; reduce heat to medium-low, cover and cook until egg whites are set and yolks are runny, 3 to 5 minutes. Serve on tortillas and top with cheese, avocado and cilantro, plus lime for garnish.
15 min
