2 cans black beans, drained, rinsed and mixed with a squeeze of fresh lemon or lime juice
10 Tablespoons Fresh Salsa
1/2 teaspoon cumin
8 corn or wheat tortillas
8 large eggs
2 cups Monterrey Jack, shredded
1 avocado, cut into slices
a few springs of cilantro
Heat black beans with 1 Tablespoon of salsa and cumin.
Heat tortillas until heated through and crisp.
Break the eggs into a mixing bowl. Add 2 Tablespoons water and whisk until they are foamy (about 30 seconds). Cook eggs into scrambled eggs.
Place a tortilla on a plate, top with a portion each of black beans, eggs, cheese, salsa and avocado. Sprinkle with cilantro.
source: One Bite at a Time, Rebecca Katz