- Canned black beans, rinsed and drained
- Dried oregano
- 1 garlic clove, cut in half
- Corn tortillas
- Canola oil
- Large eggs
- Roasted Tomato and Three Chile Salsa
- Chopped tomato
How to Make It
In a small saucepan, simmer beans in water with a little oregano and the garlic about 10 minutes.
In a small frying pan over medium-high heat, fry tortillas in oil until crisp; keep warm.
In a large nonstick frying pan over medium heat, fry eggs in a little oil.
Drain beans. Set tortillas on plates and top with spoonfuls of beans, eggs, and plenty of salsa. Scatter tomato over each plate.