Description
A quick, crispy, and flavorful breakfast dish featuring fried corn tortillas topped with seasoned black beans, runny eggs, and fresh toppings. Ready in just 15 minutes, this pantry-friendly meal is perfect for busy mornings.
Ingredients
Scale
- 8 small corn tortillas (200g)
- 2 cans black beans (400g each), drained and rinsed
- 2 tablespoons vegetable oil (or avocado/canola oil)
- 1 cup jarred salsa (240g, medium-chunk)
- 2 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
- 4 large eggs
- 1 cup shredded cheese (Pepper Jack or Cheddar)
- 1 ripe avocado, sliced or cubed
- ¼ cup fresh cilantro, chopped
- Lime wedges for serving
- Sour cream or Greek yogurt (optional)
Instructions
- Drain and rinse the black beans. In a small saucepan, combine beans, salsa, minced garlic, cumin, chili powder, salt, and pepper. Heat over medium-low heat, stirring occasionally, until warmed through and the salsa has broken down into a sauce (about 5 minutes). Adjust seasoning if needed.
- Heat 1 tablespoon of oil in a 10-inch non-stick skillet over medium heat. Fry 2 tortillas for 1-2 minutes per side until golden and crisp. Remove and drain on paper towels. Repeat with remaining tortillas and oil, ensuring not to crowd the pan.
- Wipe out excess oil from the skillet or add a tiny bit more. Crack eggs into the pan and fry sunny-side up or over-easy until whites are set but yolks are still runny. Cover with a lid for 1 minute if needed to steam the tops. Season with salt and pepper.
- Place fried tortillas on plates. Spoon a generous layer of the warm bean mixture over each tortilla. Top with a fried egg and sprinkle shredded cheese over the hot egg to melt slightly.
- Add sliced avocado and fresh cilantro. Squeeze lime wedges over the top. Serve immediately.
Notes
For best texture, fry tortillas until golden and crisp. Do not assemble too early or tortillas will become soggy. If tortillas are stiff, microwave for 10 seconds before frying to prevent cracking. The bean mixture can be made ahead and refrigerated for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tortillas with bea
- Calories: 380
- Sugar: 4
- Sodium: 580
- Fat: 20
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 8
- Protein: 18
Keywords: huevos rancheros, breakfast, Mexican breakfast, quick breakfast, easy recipe, corn tortillas, black beans, eggs, 15 minute meal