Saute black beans with garlic, salt, pepper and cumin and spread on two lightly fried 6" La Banderita White Corn Tortillas (OLE #2716). Top with two fresh eggs (sunny side up). Ole Quesadilla Cheese (OLE #0292) and your favorite salsa, with a side of home fries and avocado. You have just made everyone happy!
Ingredients
- 6 La Banderita 6” white corn tortillas
- Vegetable Oil for frying
- 1 Cup of shredded Olé Quesadilla Cheese
- 2 (10 oz.) Black beans, canned
- Salsa
- 1 tsp. of garlic powder
- 1 tsp. of salt
- ½ tsp. of pepper
- ½ tsp. of cumin
- 6 Large eggs, egg whites or egg substitute
- ¼ cup chopped green onions (scallion)
- 3 tbsp. grated pepper jack cheese
- 2 tsp. dried oregano
Directions
- Cover a frying pan in vegetable oil and heat on medium heat.
- Fry each tortilla on each side for a few seconds, drain off grease and put tortillas on a pan and keep in an oven on low heat until time to serve.
- In a pan put black beans add garlic, salt, pepper and cumin until the thoroughly heated.
- Spread your beans first then add the salsa over the tortillas.
- Place skillet with oil over medium-high heat, crack eggs and gently add to skillet. Spoon oil over egg yolks, cook for 2-3 minutes.
- When eggs are finished slid them on to the tortillas.
- Sprinkle cheese, onions and oregano over the eggs.
- Serve immediately.