Ingredients
Units
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- 4 large eggs
- 2 tablespoons unsalted butter
- 2 cloves fresh garlic, minced
- 1 15 oz can black beans, drained
- 1 teaspoon coarse salt
- 2-3 handfuls baby spinach
- 2 1/2 cups mild or medium red salsa (I used la victoria)
- 1/2 cup queso fresco cheese + extra for serving
- 1/4 cup fresh cilantro, lightly diced
- 4 6 inch corn or flour tortillas
- Coarse salt and ground black pepper, to taste
- Avocado slices and lime wedges to serve
Instructions
- Heat oven to 400°F.
- In a 10 to 12 inch, oven safe skillet, melt butter over medium heat. Add garlic and saute for about 1 minute, until fragrant.
- Add black beans, spinach, and salt. Cook until spinach is wilted, stirring occasionally.
- Pour salsa over the top of the bean mixture.
- Gently crack the eggs one at a time on top of the salsa. Top with queso fresco.
- Place skillet on a rack in the middle of the oven. Cook for about 10 to 15 minutes, until eggs are white but are still jiggly when the pan is moved.
- Meanwhile, warm tortillas over the flame of a gas stove or in a microwave covered in a paper towel.
- When the eggs are done, top with black pepper, coarse salt, fresh cilantro and more questo fresco.
- Serve immediately over warmed tortillas with avocado and lime wedges.
- Cook Time: 25 mins