Monday, January 31, 2011
Although this recipe is usually categorized as a breakfast dish, we enjoyed it for supper. The homemade salsa comes together quickly and tastes deliciously refreshing. Bart made this meal for us—and he seemed to think it was easy to put together.
1 can (16 oz) whole peeled tomatoes, with juice
½ small onion, copped
1 clove garlic, chopped
1 Tbsp chopped chipotle pepper (comes canned in adobo sauce)
¼ cup chopped fresh cilantro
Juice of 1 lime
Salt and black pepper, to taste
1 can (16 oz) black beans
Pinch of ground cumin
8 corn tortillas
Combine the tomatoes, onion, garlic, chipotle, cilantro, and half of the lime juice in a food processor and pulse until well blended but still slightly chunky. Season with salt and pepper.
Mix the black beans, cumin, and remaining lime juice in a bowl; season with salt and pepper. Use the back of a fork to lightly mash up the beans, adding a splash of warm water if necessary. (We heated up the beans in the microwave.)
Coat a large nonstick skillet or sauté pan with nonstick cooking spray (we used butter instead) and heat over medium heat. Break the eggs into the skillet; cook until the whites have set but the yolks are still loose and runny.
On a separate burner, heat a medium skillet over medium heat and add the tortillas, 2 at a time (we spritzed the tortillas with olive oil); cook for about 1 minute on each side, until lightly toasted.
To assemble the dish, spread the tortillas with the beans, top with the eggs, and top the eggs with the salsa. Garnish with more cilantro, if you like, and serve immediately.
Makes 4 servings.
Recipe source: Cook This Not That Kitchen Survival Guide