¼ to ½cupscilantrostems removed and finely chopped
2Tbsplime juice15 mL
Healthy Refried Beans
115-oz canblack beansdrained, 425 g
1tsplime juice5 mL
Pinchsalt and pepper
Topping options: cheese (cotija, feta, or Monterey Jack), avocado, cilantro, hot sauce
Pico de Gallo: In a medium bowl, combine all Pico de Gallo ingredients and set aside.
Beans: Heat oil in a medium saute pan over medium heat. Add garlic and drained beans, cooking until beans are warm. Remove from heat and use a fork to mash the beans. Stir in remaining Refried Beans ingredients, adding a tablespoon or so of water as needed to give the beans a creamy, fluffy texture. Season with salt and pepper, then cover to keep warm.
Tortillas: Heat a clean saute pan over medium heat. Warm tortillas individually, then wrap them in a clean towel to keep warm.
Eggs: Heat oil in your saute pan over medium heat. When oil is hot, crack eggs into the pan (you may need to work in batches to prevent eggs from running into each other). Cook the eggs, tilting the pan occasionally to distribute the oil, until whites are set but yolk is still runny, about 2 to 3 minutes.
Assemble: Spread refried beans onto each tortilla. Top each with an egg, Pico de Gallo, and your desired toppings. Serve immediately.
This does not store well once assembled, but you can make the Pico de Gallo and refried beans in advance.