- Cook Time
- Prep Time
- 1 14 1/2 ounce can diced tomatoes, drained
- 1 small onion, quartered
- 1/4 cup cilantro leaves, plus more for garnish
- 1 jalapeno chile, halved and seeded
- Cooking spray
- 7 large eggs, lightly beaten
- Salt and pepper
- 1 15 ounce can black beans, rinsed
- 8 small corn tortillas, warmed
- 1/2 cup shredded monterey jack cheese (about 2 ounces)
- 1/4 cup light sour cream
Using a food processor, pulse together the tomatoes, onion, cilantro and jalapeno until chunky.
Coat a large skillet with cooking spray and heat over medium-high heat. Add the eggs, season with salt and pepper and scramble for 3 to 4 minutes. Transfer to a large plate.
Wipe out the skillet, add the beans and 2 tablespoons water and cook over medium heat until warmed through; transfer to a bowl. Wipe out the skillet, add the salsa, season with salt and cook for 5 minutes.
Divide the tortillas among 4 plates and top with the beans, eggs, salsa, cheese, sour cream and cilantro.