Adapted from tasteforlife magazine. This makes an excellent breakfast, lunch, dinner, midnight snack – you name it!
1 garlic clove, minced
2 jalapenos, seeded and minced
1 can petite dice tomatoes, drained
2 teaspoons chili powder
salt & freshly ground pepper
2 tablespoons cilantro, coarsely chopped
6 tortillas (corn is best – the small ones)
1 can black beans, rinsed and drained (or 1 cup dried, prepared)
6 large eggs
monterey jack cheese, shredded
Warm tortillas: wrap in a damp dishcloth and put in a lidded casserole dish, 250 degrees F for about 20 minutes. Heat oil and saute garlic and jalapenos for about 3 minutes, or until soft. Add tomatoes and cilantro, cook until heated through. Salt and pepper to taste; stir in cilantro, remove from heat, and set aside.
Heat beans. If you like, you can add salt and either oil or butter, or broth to flavor them. You may also heat them plain with a little of their liquid and allow the other accoutrement to provide flavor.
Fry eggs or (my preference) poach; heat a pan of about 1″ water to simmering (pan should be just the right size to accommodate number of eggs). Crack eggs into a glass; carefully pour them into simmering water. Lower temperature and put lid on so the water *gently* cooks them to perfection.
Remove eggs with slotted spoon. Serve: tortilla, beans, egg, sauce, shredded cheese.
Muy fucking awesome!