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Guatemalan Breakfast Tortillas

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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
  • Cilantro
  • 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.

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