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EatingWell Test Kitchen
“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.”
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
¼ cup grated Cheddar cheese
1 scallion, trimmed and chopped
2Heat 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.
3Soften 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.
4Wipe 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.