| Portions |
|---|
| Serves 4 |
Ingredients
For the beans:
- 1 tablespoon olive oil
- ½ red onion, finely diced
- Salt & pepper
- ½ teaspoon dry oregano
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- 1 can black beans, undrained
- ½ orange
- ¼ cup water
For serving:
- 8 corn tortillas
- Olive oil
- 8 eggs
- Salt & pepper
- Pico de gallo or salsa
- ½ cup crumbled feta cheese
- 1 avocado, diced or thinly sliced
- Sour cream
- Fresh cilantro
- Sliced or pickled jalapeños
- Lime wedges
- Hot sauce
Directions
- For the beans, place a medium saucepan over medium heat and add in the oil. Stir in the onions, season with salt and pepper, and cook for 3 to 5 minutes or until the onions are softened and beginning to turn golden. Add in the dry oregano, garlic powder, cumin, and cayenne. Pour the beans along with their liquid into the pan. Squeeze in the orange juice and toss in the rind, stir in the water, and turn the heat down to low. Simmer for 25 to 30 minutes or until thickened.
- Over a fire, the flame of a gas stove, or in a pan, heat the tortillas until warm and, if desired, lightly golden.
- Place a large cast iron or non-stick skillet over medium high heat and add in some oil. Fry the eggs until the whites are set and the yolks are still runny, and season with salt and pepper.
- To serve, place the tortillas onto plates and top each with black beans and the fried eggs. Spoon the pico de gallo or salsa overtop and scatter with the cheese and avocado. Serve with sour cream, cilantro, sliced or pickled jalapeños, a squeeze of lime juice, and a dash of hot sauce.