½cupadditional veggies: jalapeño pepper, zucchini or greenschopped
¼cupChorizo sausage or any breakfast meatif desired
1cupblack beans
1garlicclovesminced
1mediumtomatodiced
1tspcumin
1tsphot chili powder
½tspCayenne pepper
salt & fresh cracked pepper to taste
Olive oil
2tortilla shells
2large eggs
cheese: shredded Mexican cheese, pepper jack or any cheese you prefer
½large Avocadosliced
2Tbspchopped fresh cilantro
1limecut into wedges
Additional cheese
salsa or fresh tomato
Instructions
Preheat oven to 400F.
In a large pan, saute onions, red pepper and additional veggies until tender in a little olive oil until tender. . Add garlic, saute for another minute or so. Add diced tomato, black beans and all the spices. Cook on low to medium until thick and saucy.
If you are using meat prep/cook as necessary and add to the bean and vegetable mixture.
Brush large cast iron skillets with oil, coating the edges too. Lay tortillas down next to each other in a taco form to prepare for filling.
Divide bean and veggie mixture, making little indentations in the center for the eggs to rest, so they stay in place. You may choose to add your cheese under the bean mixture or on top.
Carefully crack the eggs and place them in the indentations. Sprinkle eggs with salt and pepper, and if you want, crumbled cheese, and place in the hot oven.
Cook until egg whites are white and yolks are to your desired doneness. 15-20 minutes. Serve with avocado, lime, cilantro, extra cheese and salsa or fresh tomato.