1 can of black beans
1 small onion diced
2 cloves of garlic minced
1 tbsp of cumin seeds
1 tbsp or so lime juice
salt to taste
2 tbsp of olive oil
2 small tomatoes diced (seeds removed)
1 small jalapeno diced, seeds and membranes removed
½ bell pepper (yellow, red or orange) diced
½ small onion diced
1 garlic clove minced
juice of half a lime (unless its not very juicy then use all of it)
⅓ cup of chopped cilantro
salt to taste
1 cup of grated marble cheese (another cheese, like cheddar, works well too)
some veg oil
4 eggs (or more if some people want 2 eggs on top)
For the beans, heat the oil in a frypan over medium heat. When hot, add the onions and garlic and cook for 3 - 4 minutes until onions are softened. Add the cumin seeds and cook for another a minute or two. Add the beans and mix well. Cook together for another few minutes and add salt for taste. Turn off the heat and add the lime juice. Taste and adjust.
Combine all the ingredients for the salsa and taste to adjust.
Brush the tortillas with the oil and sprinkle with a little garlic salt or powder. I throw mine in the toaster oven and toast but if you don’t have a toaster oven you could do the same in the proper oven. Traditionally, you heat oil in a frypan and crisp each tortilla in the oil by flipping them until they are crisped on both sides. I find my method the easiest but you choose the one that works for you.
Fry the eggs in oil and I prefer over easy but some people may want their eggs done differently. Add some salt to your eggs.
Put it all together. If your beans have cooled reheat them in the microwave. Put some grated cheese on the hot tortillas then add the hot beans on top of the cheese. Place your eggs on top of that then your salsa. Garnish.