Ingredients
Scale
- 4 large eggs
- 4 corn tortillas
- 1 cup of refried beans
- 1 medium onion, diced
- 2 medium tomatoes, diced
- 1 fresh jalapeño, chopped
- 1 teaspoon cumin
- ½ cup fresh cilantro, chopped
- 1 avocado, sliced
- Salt and pepper to taste
- Olive oil for frying
Instructions
- In a large frying pan, heat olive oil over medium heat and sauté diced onion until translucent.
- Add diced tomatoes and chopped jalapeño, cooking until softened.
- Stir in cumin, salt, and pepper, followed by refried beans until heated through.
- In another skillet, heat corn tortillas until golden brown on both sides.
- Assemble by placing a tortilla on a plate, layering it with beans and vegetables, then topping with a sunny-side-up egg, garnishing with avocado and cilantro. Serve immediately.
Notes
- For best flavor, serve immediately after assembling.
- Store leftovers separately in airtight containers; beans and salsa last up to 3 days in the fridge.
- This dish can be easily customized with additional toppings or variations to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320 Kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 186mg