1 (15.5-ounce) can black beans, drained and rinsed
1 cup salsa or pico de gallo (heat of your choosing, though my kids prefer mild)
1 garlic clove, minced
½ teaspoon salt, plus more for seasoning
2 avocados, pitted, peeled, and cut into bite-size cubes
½ bunch fresh cilantro, chopped, plus more for garnish
1 tablespoon fresh lemon juice
4 to 8 corn tortillas (depending on how many you are serving)
4 to 8 large eggs (depending on how many you are serving)
1 tablespoon distilled white vinegar
Sour cream (optional)
1 cup shredded or crumbled queso fresco or blanco
½ teaspoon chili powder
Freshly ground black pepper
1. In a saucepan, stir together the black beans, ½ cup of the salsa, the garlic, and salt. Cook over medium-high heat, stirring occasionally, until heated through, 3 to 5 minutes, then remove from the heat and set aside.
2. In a bowl, mix the avocados, cilantro, and lemon juice together like a very chunky guacamole. Season with salt.
3. Heat the corn tortillas on a griddle over medium heat, just long enough to warm them on each side, about 1 minute each.
4. To poach the eggs, fill a large deep skillet halfway with water and heat over medium heat just until it’s lightly simmering; tiny bubbles will form. In small ramekins or separate bowls, crack each egg individually, taking care not to break the yolks. Add the vinegar to the water. Gently slide the eggs one by one into the water, leaving room between them (better not to do more than 3 at a time in a large skillet). In about 4 minutes, the whites will be cooked, and the yolk will still be soft. Use a slotted spoon to scoop up each egg and gently blot off the excess water with a paper towel.
5. To serve, place a heated tortilla on each plate. Top with 2 tablespoons of the black bean–salsa mix. Add a poached egg and top with a bit of the reserved plain salsa. Layer with a dollop of sour cream, if desired, then the avocado-cilantro mixture, and top with a healthy serving of queso fresco. Lastly, sprinkle a bit of cilantro, the chili powder and pepper over the top for an added kick and serve right away. Buen provecho!
Note: Queso fresco or blanco are white cheeses found in the Spanish food section, or you can substitute with Kraft’s shredded 4-cheese Mexican mix.
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