This is more of a knife-and-fork taco. The soft egg yolk oozes and coats the filling.
4 (6-inch) corn tortillas
1/2 cup shredded reduced-fat 4-cheese Mexican blend cheese
1/2 cup black beans, rinsed and drained
2 teaspoons olive oil
4 large eggs
1/4 teaspoon black pepper
1/4 cup fresh pico de gallo
2 tablespoons Mexican crema
1/2 ripe peeled avocado, chopped
1/4 cup fresh cilantro leaves
4 lime wedges
How to Make It
Preheat broiler to high.
Arrange tortillas on a baking sheet; lightly coat tortillas with cooking spray. Broil 2 minutes; remove pan from oven. Turn tortillas over. Top each tortilla with 2 tablespoons cheese and 2 tablespoons beans. Broil 1 minute or until cheese melts. Remove from oven.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook 2 minutes or until whites are set. Place 1 egg in center of each tortilla; sprinkle with pepper. Top tacos evenly with pico de gallo, crema, avocado, and cilantro. Serve with lime.
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We had this for dinner last night and I prepared it as written minus cilantro. Holy cow! So delicious and easy. I agree that is is more of an item to eat with a fork and knife as it was messy. Definitely a two napkin deal! Will do for breakfast sometime also. Yummy!
Made "breakfast for dinner" tonight for meatless Monday. Followed recipe almost exactly just using bottled salsa in place of pico de gallo and added scallions. More filling than we had expected, easy to prepare and a nice change of pace for dinner. Will add to the Sunday brunch repertoire when visitors stay for the weekend.