Ingredients
- 4 Corn Tortillas Cut Into 8 Wedges
- 1 cup Black Beans Drained
- 1 cup Tomato Chopped
- 1 tablespoon Green Onion Chopped
- 1 teaspoon Chili Powder
- 1 cup Water
- 2 lrgs Eggs
- 2 tablespoons Salsa
- 2 tablespoons Low-Fat Sour Cream
- 2 teaspoons Cilantro Finely Chopped
Make it step by step
- Preheat oven to 350F. Place the tortilla wedges in a single layer on a baking sheet; bake at 350 for 6 minutes or until crisp. Set aside.
- Combine the beans, tomato, onions, and chili powder in a saucepan. Cook over medium heat 5 minutes until heated; set aside, and keep warm. Bring the water to a boil in a small skillet. Break each egg into a custard cup; slip each egg into the boiling water. Cover, reduce heat, simmer 5 minutes. Remove eggs with a slotted spoon.
- Arrange 16 tortilla wedges around outside of each of 2 plates; top each with 3/4cup bean mixture, 1 egg, 1 tablespoon salsa, 1 tablespoon sour cream, and 1 teaspoon cilantro.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kitch-N-Chik, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.