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Categories:
corn tortillas cooking spray blend cheese black beans olive oil eggs black pepper fresh pico crema avocado fresh cilantro lime wedges
Viewed: 45 - Published at: 5 years agoIngredients
- 4 (6-inch) corn tortillas
- Cooking spray
- 1/2 cup shredded reduced-fat 4-cheese Mexican blend cheese
- 1/2 cup black beans, rinsed and drained
- 2 teaspoons olive oil
- 4 large eggs
- 1/4 teaspoon black pepper
- 1/4 cup fresh pico de gallo
- 2 tablespoons Mexican crema
- 1/2 ripe peeled avocado, chopped
- 1/4 cup fresh cilantro leaves
- 4 lime wedges
Method
- Preheat broiler to high.
- Arrange tortillas on a baking sheet; lightly coat tortillas with cooking spray. Broil 2 minutes; remove pan from oven. Turn tortillas over. Top each tortilla with 2 tablespoons cheese and 2 tablespoons beans. Broil 1 minute or until cheese melts. Remove from oven.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook 2 minutes or until whites are set. Place 1 egg in center of each tortilla; sprinkle with pepper. Top tacos evenly with pico de gallo, crema, avocado, and cilantro. Serve with lime.
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