Andrea Garro (Vista, California)
Serves 2
4 corn tortillas
½ cup medium salsa
½ cup chopped onions
1 tablespoon chipotle chiles in adobo sauce
½ cup cooked black beans
4 eggs
Cheddar cheese, grated
Scallions, parsley, or cilantro, chopped
Tofu or almond milk cheese, as desired
Heat the tortillas in an oven or toaster just until soft. Warm the salsa, onions, and chipotle chiles in adobo sauce, and heat the black beans in a non-stick pan. Move to one side. Crack the eggs, and cook for 3 to 5 minutes to the desired firmness. Place two warm tortillas side by side on a warmed plate, and slide the eggs, half of the salsa, and the beans onto the tortillas. Repeat with the remaining eggs. Garnish with your choice of toppings.