Ingredients: |
Ingredients: 2 teaspoons canola oil, divided 1 (7 ounce) jar roasted red peppers, rinsed and sliced 1 tomato, seeded and chopped 2 cloves garlic, finely chopped 1 (15 ounce) can black beans, rinsed 1 tablespoon white vinegar 3 dashes hot pepper sauce 2 tablespoons chopped fresh cilantro Salt and freshly ground black pepper to taste 2 corn tortillas 2 large eggs 2 tablespoons salsa 1/4 cup grated Cheddar cheese 1 scallion, trimmed and chopped
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Directions: |
Directions:Preheat broiler. Heat 1 tsp. oil in a large nonstick skillet over medium heat. Add roasted red peppers, tomato and garlic; cook, stirring, until the tomatoes have softened, about 4 minutes. Add black beans, vinegar and hot pepper sauce; cook, stirring, until heated through, about 3 minutes. Stir in cilantro and season with salt and pepper. Soften tortillas by heating them directly on a stovetop burner for about 30 seconds, turning frequently. Place the tortillas side by side on a heatproof dish. Spoon half of the bean mixture over each tortilla. Wipe out the pan, brush with the remaining 1 tsp. oil and heat over medium heat. Crack eggs into the pan and break the yolks with a fork. Cook over medium heat until whites are set, about 1 minute. Flip eggs and cook until desired doneness. Place an egg on each tortilla. Top with salsa and cheese and broil until the cheese melts. Garnish with scallions and serve immediately.
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