This is truly less a recipe and more a set of assembly instructions, but it does feel helpful to have a guide as I meal plan or rally myself to get dinner on the table on a busy weeknight. So here goes. My best instructions for how to turn this simple, nutritious meal into a go-to part of your week.
- 12 small tortillas, can be corn or wheat
- 1 Tbsp. oil of choice (try avocado oil; it’s healthy and has a high smoke point)
- 1 dozen eggs, sourced locally if you can
- 1 cup pico de gallo or salsa of choice
- 1 cup cooked black beans (or black-eyed peas or refried beans)
- 2 cups diced and sautéed or sliced raw vegetables (can be peppers, onion, garlic, kale, corn, lettuce, celery, black olives, avocados or any combination of these)
- 8 ounces sharp cheddar cheese (or switch it up if you prefer another kind), grated
- 1/2 cup fresh cilantro, coarsely chopped (choose parsley or green onions if you like them better)
- Serve with sour cream and/or tortilla chips
- Prepare pico de gallo, black beans, veggies and cheese.
- Heat tortillas atop griddle, in frying pan or in microwave. Keep warm in 300 F oven spread across baking sheets.
- Add 1/2 Tbsp. oil to cast iron skillet or frying pan over medium high heat. Cook eggs (however you like: fried? scrambled?) in batches, adding more oil as needed. Place cooked eggs atop tortillas (one egg for each tortilla) in oven to keep warm.
- Remove eggs and tortillas from oven, one baking sheet at a time and build meal from there, adding salsa, beans, veggies and cheese, as desired.
- Top with cilantro and sour cream. Serve with chips and extra salsa.