A lighter version of the Mexican classic. Great for brunch!
1. Preheat the oven to 425°F.
2. In a skillet sprayed with vegetable spray, add the oil and sauté the onions for 3 minutes. Add the green peppers, garlic, jalapeños and cumin. Sauté for 2 minutes. Add the black beans.
3. Place the tortillas on a baking sheet lined with foil. Divide the vegetable mixture overtop along with the cheese and tomato salsa. Bake for 5 minutes.
4. Meanwhile, crack the eggs gently into a large skillet sprayed with vegetable spray. On medium-low heat, cook the eggs sunny-side up for about 5 minutes, just until yolks are still slightly loose. Place the eggs on the tortillas and garnish with cilantro and salsa. Serve immediately.
1 tsp vegetable oil
¾ cup diced onion
1⁄3 cup diced green bell pepper
1 tsp crushed garlic
1 tsp minced jalapeño peppers with seeds
¼ tsp cumin powder
¼ cup canned black beans, drained and rinsed
4 small flour tortillas
½ cup grated Monterey Jack or aged cheddar cheese (1½ oz/45 g)
1⁄3 cup medium-hot tomato salsa
2 Tbsp chopped cilantro
2 Tbsp medium salsa
Preparation time: 10 minutes
Cooking time: 10 minutes
Make ahead: Cook the vegetables up to a day in advance. Cook the remaining dish just before serving.
Nutritonal Information per Serving
Carbohydrates 28 g
Fibre 3 g
Protein 14 g
Total fat 8.8 g
Saturated fat 3.8 g
Cholesterol 151 mg
Sodium 265 mg