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
1 ripe avocado
Juice of 1 lime
1/2 Vidalia onion, chopped finely
1 tablespoon sour cream
Salt and pepper
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
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.
In a medium bowl, add the avocado, lime juice, onions and sour cream and mix well. Add salt, pepper and hot sauce to taste.
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.
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