This is one of my favorite breakfasts – so easy and packed full of flavor! There are also so many different variations of this that you can really make it to your own. I’m all about using what you have on hand and tweaking recipes to make them just right for you 🙂 Throw in some green chilies, jalapeños, or omit the sriracha and add some cumin. You really can’t go wrong. Just taste as you go!
Serves 2-3 (easily doubled)
- 1/2 Tbsp oil
- 1/4 of a white onion, chopped
- 1/2 cup of your favorite salsa
- Sriracha (optional)
- 1 can reduced sodium black beans (drained/rinsed)
- 3 eggs
- 3 corn tortillas
- Shredded Mexican Cheese (optional)
- Avocado or Guacamole (optional)
Heat the oil in a non-stick pan over medium heat. Add the onion and let sauté for two minutes. Add the drained/rinsed black beans.
While your mixture is reducing heat up your corn tortillas on a skillet or pan. Flipping back and forth until crispy. Once crispy, set to the side to cool (don’t be like me and try to rip them apart while they’re hot, lol). After they’ve cooled, rip into bite size pieces. Note: I show four just because I wanted to use mine up, but you only need three.
Once your bean mixture has reduced (meaning most of the moisture had evaporated from the mixture), push it to the side and add three scrambled eggs.
Transfer to a bowl and top with cheese, additional salsa, sriracha or avocado. Serve immediately. This is breakfast comfort food at it’s finest 🙂