Categories: Mexican, Vegetarian

Ingredients

• 2 corn tortillas
• 2 teaspoon(s) vegetable oil
• 1/2 medium white onion, finely chopped
• 1 1/2 clove(s) garlic, chopped
• salt
• pepper
• 1/2 can(s) low-sodium black beans, rinsed and drained
• 1/2 medium zucchini, finely chopped
• 1/2 medium orange pepper, finely chopped
• 1 cup(s) fresh corn kernels
• 1 ripe plum tomatoes, finely chopped
• 1/2 teaspoon(s) chipotle hot sauce
• 1 tablespoon(s) fresh lime juice
• 1 tablespoon(s) chopped fresh cilantro
• 2 large eggs

Directions

1. Place tortillas between 2 paper towels on large plate. Microwave on High 3 minutes or until crisp.

2. In nonstick 12 inch skillet, heat 3 teaspoons oil on medium 1 minute. Add onion, garlic, and 1/8 teaspoon each salt and freshly ground black pepper. Cook 8 minutes or until golden, stirring.

3. Meanwhile, place beans and 1/4 teaspoon salt in medium bowl. In large bowl, combine zucchini, pepper, corn, tomatoes, hot sauce, lime juice, half of cilantro, and 1/4 teaspoon salt. Divide onion mixture between bowls. Mash bean mixture until almost smooth. Stir zucchini mixture well.

4. Wipe pan. Heat remaining oil on medium 1 minute. Cook eggs 6 minutes or until whites are set. Sprinkle with 1/8 teaspoon salt.

5. While eggs cook, spread bean mixture on tortillas. Top each with an egg; serve with zucchini mixture. Sprinkle with cilantro.

Email to a friend | Print this recipe | Back