This recipe is per serving. Easy enough to double or triple. You can, of course, make two or three eggs rather than one per serving to your taste.
1/3 cup salsa of your choice (I love Green Mountain HOT myself)
1/3 cup canned black beans (I prefer to make them myself, fresh, but in a pinch these are great!)
1/2 fresh avocado, mashed *(see avocado tips at bottom of recipe)
1/8 cup shredded cheese (I used a Mexican blend containing
Monterey Jack, Cheddar, Asadero & Quesadilla cheeses.)
salt & fresh ground pepper to taste
I love my cast iron pan for this dish. It's well seasoned and the eggs don't stick with only a small amount or no oil sprayed on. You can substitute with your favorite frying pan if you haven't a cast iron pan.
A broiling pan with a sheet of foil on top large enough to hold the tortilla.
I began with making my favorite sunny side up egg. Cracking the egg into the cast iron pan, immediately cover it and let the egg begin to cook. I love a good runny yolk (you may not), and this allows the entire white portion of the egg to cook leaving the yolk nice and runny.
While the egg cooks, mash the avocado and spread it onto one of the tortillas.
When your egg is cooked to your desired doneness, add a little salt and pepper and slide the egg(s) onto the non-avocado covered tortilla that you have placed onto the foil covered broiling pan. I use the broiler in my toaster oven if I'm making only one. I use my regular oven if I'm making multiples at once so they are all ready at the same time or in batches.
While the pan is still hot, toss in the salsa and black beans to warm them up. If you are not using a cast iron pan, you may need to turn the heat back on to do this. I've found when I turn off the heat from cooking the egg in my cast iron pan, it's still hot enough to do this job without any more flame. Pour the salsa/bean mixture over the egg and top with the avocado covered tortilla.
Sprinkle the cheese on top of the mashed avocado and pop under the broiler. Heat until the cheese has melted. Keep an eye on things under the broiler as they can go from yummy and melty to burnt and destroyed in a flash.
With the help of a spatula if needed, slide your finished tortilla onto your plate. Sprinkle on additional salt and pepper to your taste. I added some heated leftover cooked asparagus and a mescaline salad before serving.
* When selecting avocados in the market, if you can easily remove the stem base (brown woody looking spot on the end of the avocado) with your fingernail, the avocado is ripe and ready to eat now. Keep your avocados out on the counter to ripen fastest rather than in the refrigerator.
* After slicing the avocado in half lengthwise (as shown in photo), firmly whack a sharp knife blade into the pit and gently twist. The pit will come out easily. Scoop the avocado out with a spoon and mash away. I use the now emptied avocado skin to hold the slippery pit and wiggle the knife back out of the pit. Be careful to not cut yourself. Slow and steady here.
Recipe created by Kimberli of Kimberli’s Kitchen.