Looking for a perfect Saturday morning breakfast? Expand your culinary boundaries with this classic Mexican breakfast that’s filling, flavorful, and a delicious way to start your weekend. Be sure to warm the tortillas on the skillet rather than in the microwave to preserve the taste and texture.
MAKES 4 SERVINGS
1 c. Basic Black Beans
4 corn tortillas
1 tsp. Oil Blend or canola oil
8 medium eggs
1 c. Roasted Green Chili Sauce
1 c. thinly shredded red cabbage, optional
1 tsp. Cotija cheese or feta cheese
HEAT the black beans in a small saucepan over medium-low heat. Set aside.
HEAT the tortillas in a dry large skillet one at a time until softened, about 30 seconds each, turning once. Stack on a clean plate to keep warm.
HEAT ¼ tsp. of the oil in a small nonstick skillet over medium-high heat. Add the eggs, lower the heat to medium, and cook undisturbed until the whites begin to set, 1½ minutes. Lower the heat and continue cooking until the yolks and whites both are set and to the desired doneness, 3 to 4 minutes. (Alternatively, use two medium pans to cook 4 eggs each, using ½ tsp. oil in each pan.)
PLACE one tortilla in the center of each of four large plates and top each with ¼ cup of the warm beans. Arrange two eggs over each serving of beans and top each portion with ¼ cup of the green chili sauce. Divide with the cabbage and cheese between the four portions and serve immediately.
CALORIES: 280; TOTAL FAT: 12 G; CARBOHYDRATE: 25 G; DIETARY FIBER: 5 G; PROTEIN: 17 G