As the name implies, this dish makes a breakfast suitable for any cowboy, but for those with a less physically demanding occupation, it is perfect for brunch or a simple dinner.
Active Time: 30 minutes |
Total Time: 30 minutes
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
3-5 dashes hot pepper sauce
2 tablespoons chopped fresh cilantro
Salt & freshly ground pepper, to taste
2 corn tortillas
2 large eggs
2 tablespoons salsa
1/4 cup grated Cheddar cheese
1 scallion, trimmed and chopped
Heat 1 teaspoon 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 teaspoon 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.
Per serving :
16 g Fat;
5 g Sat;
6 g Mono;
226 mg Cholesterol;
51 g Carbohydrates;
22 g Protein;
10 g Fiber;
920 mg Sodium;
375 mg Potassium