Ingredients:

  • 2 tbsp vegetable oil
  • 4 corn tortillas
  • 1 tbsp vegetable oil
  • 1/2 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 can (14.5 oz) crushed tomatoes
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1 tsp lime juice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/4 tsp salt
  • 4 large eggs
  • 1 oz cotija cheese, crumbled
  • 2 tbsp fresh cilantro, chopped
  • 1 avocado, sliced
  • salt and black pepper to taste

Instructions:

  1. Heat 1 tbsp of oil in a skillet over medium heat. Sauté the diced onion and jalapeño until the onion is translucent and fragrant.
  2. Stir in the minced garlic and ground cumin, cooking for 60 seconds until toasted.
  3. Pour in the crushed tomatoes and salt. Lower the heat and simmer for 8–10 minutes until the sauce thickens. Stir in the lime juice and transfer the sauce to a bowl.
  4. While the sauce simmers, place the black beans in a small saucepan with 1/4 tsp salt. Heat over medium heat until warmed through.
  5. Wipe the pan clean and add 2 tbsp of oil over medium-high heat. Flash-fry the tortillas for about 30 seconds per side until slightly golden and rigid, then place them on serving plates.
  6. Reduce heat to medium and crack the eggs into the pan. Cook until the whites are opaque and set, but the yolks remain liquid. Season with salt and black pepper.
  7. Spoon warmed black beans onto each tortilla. Gently slide an egg on top of the beans.
  8. Ladle the warm tomato sauce over the eggs. Top with crumbled cotija cheese, avocado slices, and fresh cilantro.