When my husband and I were on our honeymoon in Mexico, I pretty much ate this everyday. The hotel that we stayed at was not all inclusive, but did include this on their complimentary breakfast menu. It was delicious! Even though this is a favorite for me, I've never made it at home. I've substituted the standard lard laden refried beans for healthier refried black beans. I don't feel so bad when eating this dish since I can count the egg and beans as protein. The avocado also provides some healthy fat.
4 corn tortillas
canola oil for frying
1 can black beans, drained
1 teaspoon cumin
1 fresh or pickled jalapeno, seeds removed
1 tablespoon butter
1/4 cup whipping cream
2 avocados, sliced
pico de gallo or salsa
sour cream and cilantro for garnish
Heat canola oil in a skillet on medium heat. Place corn tortilla in skillet and fry until edges start to turn brown. Using tongs, flip tortilla and fry on the other side. Remove tortilla and place on a plate covered with a paper towel.
In a food processor or blender combine 1 can black beans, cumin and jalapeno. Puree until smooth. In a skillet heat 1 tablespoon butter on low to medium heat. Add pureed beans. Whisk in whipping cream.
In a non stick pan cook egg sunny side up. If you do not have a non stick pan add butter to pan before cooking egg.
Assembly by spreading refried black beans onto the fried corn tortilla. Add cooked egg. Garnish with sliced avocado, pico or salsa and sour cream.
*Serves 4 - one per person *