Tortillas With Eggs and Spicy Bean Chili

by Marija Petrovic | 19/02/2014 00:49

Serves 2

1/2 cup canned peeled tomatoes
1/4 cup chicken stock
1/4 small yellow onion
2 teaspoons ground cumin
1 clove garlic
1/2 chile in adobo
1 tablespoon vegetable oil
1 can (14 ounces) black beans
2 eggs
2 corn tortillas (6 inches each)
1/4 cup Cotija cheese
6 thin slices avocado
1/8 cup cilantro leaves, roughly chopped
2 lime wedges


In a blender, puree tomatoes, stock, onion, cumin, garlic and chile until smooth, 1 to 2 minutes. In an 8″ nonstick pan over medium-high heat, heat oil. Pour tomato mixture into pan; season with salt and cook until sauce reduces by half, 3 minutes. Add beans and cook, 2 minutes. Break eggs into the tomato mixture so they don’t touch sides; reduce heat to medium-low, cover and cook until egg whites are set and yolks are runny, 3 to 5 minutes. Serve on tortillas and top with cheese, avocado and cilantro, plus lime for garnish.

506 calories per serving, 20 g fat (5 g saturated), 57 g carbs, 21 g fiber, 26 g protein


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