Tortillas with Eggs and Spicy Bean Chili

mexican sandwich bean cheese egg breakfast brunch kid-friendly quick & easy high fiber dinner fall spring summer self portland oregon diabetes-friendly small plates

Jenn Louis

Serves 2

Source

Ingredients

1/2 cup canned peeled tomatoes

1/4 cup chicken stock

1/4 small yellow onion

2 teaspoons ground cumin

1 clove garlic

1/2 chile in adobo

1 tablespoon vegetable oil

1 can (14 ounces) black beans

2 eggs

2 corn tortillas (6 inches each)

1/4 cup Cotija cheese

6 thin slices avocado

1/8 cup cilantro leaves, roughly chopped

2 lime wedges

Method

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.