Little Bit of Breakfast, Little Bit of Lunch
By Krystal - 07/25/2016

breakfast and lunch.jpg

Get the best of lunch and breakfast here! This recipe combines some favorites for a filling and satisfying meal.  


1 cup dried black beans
6 corn tortillas
6 eggs
1/2 cup cheese, grated
2 avacados, chopped
Sour Cream for topping

Prep Time: 12 hours / Active Prep: 30 minutes

Serves 4-6

PREP: Sort dried beans, picking out any rocks or shriveled beans. Cover the beans with a few inches of water and soak overnight.

COOK: Drain the soaked beans and rinse. In a heavy saucepan, cover the beans with an inch of water. Add a couple pinches of salt. Bring to a boil. Once boiling, reduce to a gentle simmer. Begin checking after an hour. When the beans are tender, remove from heat. Drain water. Add salt to taste and a teaspoon of olive oil, then mash with a potato masher or the back of a wooden spoon. Fry eggs in a pan over medium heat. Roast tortillas in frying pan until light brown.

SERVE: Place tortilla on plate. Smother with black beans. Top with egg, cheese, avocado, and a dollop of sour cream.