Taos Eggs
Wake up your taste buds with Taos Eggs, a vibrant Southwest-inspired breakfast bursting with bold flavors and wholesome ingredients. This easy-to-make dish combines crispy corn tortillas, spiced black beans infused with garlic, cumin, and chili powder, and perfectly cooked sunny-side-up eggs for a hearty, satisfying meal. Topped with creamy avocado slices, fresh cilantro, zesty lime, and a sprinkle of salty cotija cheese, every bite is a symphony of textures and tastes. With just 25 minutes from start to finish, Taos Eggs are a fantastic option for breakfast, brunch, or even a quick dinner when you're craving something comforting yet zesty. Perfect for lovers of Mexican flavors or anyone searching for a quick, flavorful meal!
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Recipe Information
Ingredients
- 4 large eggs
- 1 can (15 oz) black beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cloves (minced) garlic
- 2 tablespoons olive oil
- 4 small corn tortillas
- 1 large (sliced) avocado
- 1 small (quartered) lime
- 2 tablespoons (chopped) cilantro
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes
- 2 tablespoons (crumbled) cotija cheese
Instructions
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for about 30 seconds or until fragrant.
Stir in the black beans, ground cumin, chili powder, and crushed red pepper flakes. Cook for 3-4 minutes, stirring occasionally, until the beans are warmed through and slightly softened. Season with salt and black pepper. Reduce heat to low to keep warm.
In a separate large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Lightly fry each corn tortilla for 1-2 minutes per side until golden and crisp. Set aside on a paper towel-lined plate to drain any excess oil.
In the same skillet, lower the heat to medium and cook the eggs to your preferred doneness (sunny-side-up is recommended). Sprinkle a pinch of salt and pepper on the eggs while they cook.
To assemble, place two crispy tortillas on each plate. Top each tortilla with a generous scoop of the spiced black beans.
Add one sunny-side-up egg on top of each tortilla-bean layer. Arrange avocado slices around the eggs and squeeze fresh lime juice over the dish.
Garnish with chopped cilantro and a crumbling of cotija cheese for a fresh and tangy finish.
Serve immediately and enjoy your Southwest-inspired Taos Eggs!
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 2.9 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 270 mg | 21% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 737 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
