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Categories:
butter garlic black beans spinach salt red salsa eggs Queso Fresco Cheese flour tortillas salt avocado lime
Viewed: 27 - Published at: 7 years agoIngredients
- 2 Tablespoons Unsalted Butter
- 2 cloves Fresh Garlic, Minced
- 15 ounces, weight Can Black Beans, Drained
- 3 bunches Baby Spinach
- 1 teaspoon Coarse Salt
- 2-1/2 cups Mild Or Medium Red Salsa
- 4 whole Large Eggs
- 1/2 cups Queso Fresco Cheese, Crumbled + Extra For Serving
- 4 whole 6-inch Corn Or Flour Tortillas
- 2 pinches Coarse Salt And Ground Black Pepper, To Taste
- 1/4 cups Fresh Cilantro, Lightly Diced
- 8 slices Avocado
- 8 slices Lime
Method
- 1. Heat oven to 400°F.
- 2. In a 10 to 12 inch, oven safe skillet, melt butter over medium heat. Add garlic and saute for about 1 minute, until fragrant.
- 3. Add black beans, spinach and salt. Cook until spinach is wilted, stirring occasionally.
- 4. Pour salsa over the top of the bean mixture.
- 5. Gently crack the eggs one at a time on top of the salsa. Top with queso fresco.
- 6. Place skillet on a rack in the middle of the oven. Cook for about 10 to 15 minutes, until eggs are white but are still jiggly when the pan is moved.
- 7. Meanwhile, warm tortillas over the flame of a gas stove or in a microwave covered in a paper towel.
- 8. When the eggs are done, top with black pepper, coarse salt, fresh cilantro and more queso fresco.
- 9. Serve immediately over warmed tortillas with avocado and lime wedges.
