Submitted by Anita Travis Richter
- 2 medium corn/flour tortillas
- ½ C black beans, smashed
- ½ tsp taco seasoning
- 1 medium tomato, chopped
- ⅓ C shredded cheeses (such as blend of cheddar, Monterey jack or Mexican cheese)
- 2 Tbsp sour cream
- 2 Tbsp cilantro lime crema (see recipe above)
- ½ sliced mango
- ½ sliced avocado
- Red salsa
- Green salsa
- 2 eggs
Prep ingredients on platter for speed in assembling. Stir taco seasoning into black beans.
Grill tortillas in skillet on medium-high with 1 teaspoon oil until partially browned. Set aside. Then pan sear tomatoes 30 seconds on high, set aside.
Cook eggs on medium-high for over medium; approximately 1 ½ minutes on first side, 20 seconds after flipping for a runny yolk.
Assemble tortilla by spreading half beans on tortilla; add half cheese. Lay hot egg over cheese. Add 1 tablespoon crema and sour cream and 1 teaspoon red and green salsas. Salt and pepper as desired. Add sliced mango and avocado to side. Serves 2.
Crema: ⅔ C sour cream, 2 tsp lime juice, 1 tsp cumin, 4 Tbsp cilantro, 1 tsp olive oil and dash of sea salt. Blend 30 seconds.