- 2 corn tortillas
- Nonstick cooking spray
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup refried black beans, heated
- 1 tablespoon butter
- 2 large eggs
- 4 tablespoons Quick Guacamole, recipe follows
- 4 tablespoons Refrigerator Tomato Salsa, recipe follows
- 2 tablespoons enchilada sauce
- Quick Guacamole:
- 1 ripe avocado
- Juice of 1 lime
- 1/2 Vidalia onion, chopped finely
- 1 tablespoon sour cream
- Salt and pepper
- Hot sauce
- Refrigerator Tomato Salsa:
- 2 pounds ripe tomatoes, diced
- 2 tablespoons finely chopped fresh cilantro
- 2 cloves garlic, minced
- Zest and juice of 1 lime
- 1 medium jalapeno pepper, seeded and minced
- 1 small onion, minced
- Salt and pepper
Preheat the oven to 400 degrees F.
Place the tortillas on a large baking sheet. Spray both sides with nonstick cooking spray, and sprinkle with the salt and pepper. Bake for 3 minutes; flip the tortillas, and bake until crispy and lightly browned, about 5 minutes longer.
In a medium skillet, heat the refried black beans and 2 tablespoons water over medium heat for about 3 minutes.
In a large nonstick skillet, melt the butter over medium heat; cook until the butter starts to foam. Crack the eggs into the skillet and cook for 3 to 4 minutes. Then flip and cook for 1 minute longer, or until desired degree of doneness
Spread the beans evenly on each tortilla. Spread 2 tablespoons of the Quick Guacamole over the beans. Top each tortilla with a fried egg, 2 tablespoons of the Refrigerator Tomato Salsa and 1 tablespoon of the enchilada sauce. Serve immediately.Quick Guacamole: Refrigerator Tomato Salsa:
In a large nonreactive bowl, stir together the tomatoes, cilantro, garlic, lime zest and juice, jalapeno, onions, and a pinch of salt and pepper. Serve immediately, or place in an airtight container and store in the refrigerator for up to 1 week. Yield: 4 cups.
Recipe courtesy of Orchid Paulmeier