4 corn tortillas
4 t vegetable oil
1 medium white onion, finely chopped
3 cloves garlic, chopped
1 can black beans, rinsed and drained
1 medium zucchini, finely chopped
1 medium orange pepper, finely chopped
2 c fresh corn kernels
2 ripe plum tomatoes, finely chopped
2 t chipotle salsa
2 T lime juice
2 T chopped fresh cilantro
4 large eggs
In nonstick 12 inch skillet, heat 3 teaspoons oil on medium 1 minute. Add onion, garlic, and 1/8 t each salt and freshly ground black pepper. Cook 8 minutes or until golden, stirring.
Meanwhile, place beans and 1/4 t salt in medium bowl. In large bowl, combine zucchini, pepper, corn, tomatoes, salsa, lime juice, half of cilantro and 1/4 t salt. Divide onion mixture between bowls. Mash bean mixture until almost smooth. Stir zucchini mixture well.
Wipe pan. Heat remaining oil on medium 1 minute. Cook eggs 6 minutes or until whites are set. Sprinkle with 1/8 teaspoon salt.
Heat tortillas and spread bean mixture on tortillas. Top each with an egg; serve with zucchini mixture. Sprinkle with cilantro.
Time: 1 hr Serves: 4
These are so good for Sunday brunch! This is an adapted Good Housekeeping recipe.