Ingredients
6 small corn tortillas
2 tbsp. extra-virgin olive oil, divided
Kosher salt
1 (15-oz.) can black beans, rinsed and drained
3 tbsp. water
1 c. shredded pepper jack cheese
1 avocado, halved and pitted
Juice of 1/2 lime
2 tbsp. chopped fresh cilantro
Freshly ground black pepper
6 large eggs
Pickled jalapeños, pickled red onions, and salsa, for serving
Preparation
Step 1Preheat oven to 400°. On a large baking sheet, arrange tortillas in a single layer. Lightly brush both sides with 1 tablespoon oil; season with salt. Bake until golden and crispy, about 15 minutes. Step 2In a small bowl, mash beans with a fork until mostly smooth but with some chunks remaining. Stir in water.Step 3Divide beans among tortillas and spread in an even layer. Top with cheese. Continue to bake until cheese is melty, about 5 minutes more. Step 4In another small bowl, smash avocado until smooth. Stir in lime juice and cilantro; season with salt and pepper.Step 5In a medium nonstick skillet over medium heat, heat remaining 1 tablespoon oil. Working in batches, crack eggs into pan and cook until whites are set, about 3 minutes; season with salt and pepper. Step 6Top tortillas with smashed avocado, 1 egg, jalapeños, onions, and salsa.
Have you made these yet? Let us know how it went in the comments below!
