Yield
2 Servings
Prep Time
15 Minutes
Cook Time
5 – 10 Minutes
Category
Breakfast
Calories
337
Carbs
45.3
Fat
7.8
Fiber
12.6
Protein
21.4
WW Points
2
ingredients
1 can black beans – drained & rinsed
2 corn tortillas, air-fried or baked until crunchy
2 tablespoons feta cheese
2 eggs, cooked sunny side up
jalapeño slices
pico de gallo (see below)
for the pico de gallo:
3 Roma tomatoes, diced
½ medium red onion, diced
2 jalapeños, finely diced, seeds removed
1 bunch cilantro, chopped
juice of 2 – 3 limes
kosher salt, cracked black pepper, and lime juice to taste
directions
Step 1: Make the Pico
In a medium bowl, combine tomatoes, red onion, jalapeños, and cilantro. Add fresh lime juice, salt, and pepper. Toss well and adjust seasoning to taste. Set aside to let the flavors meld.
Step 2: Crisp Tortillas
Air-fry corn tortillas at 375°F for 4 - 6 minutes, or until golden and crispy. (You can also bake at 400°F for about 6 - 8 minutes, flipping halfway.)
Step 3: Prepare the beans
While the tortillas cook, mash the black beans with a fork until mostly smooth. Season lightly with salt, pepper, onion & garlic powders.
Step 4: Cook the Eggs
Heat a nonstick skillet over medium heat. Cook eggs sunny-side up until whites are set and yolks are still runny.
Step 5: Assemble
Spread mashed black beans over each crispy tortilla. Top with a sunny-side egg, a generous spoonful of pico de gallo, crumbled feta, fresh jalapeño slices, and cracked black pepper.