AZ Places Recipes

INSTRUCTIONS

• Make the pico de gallo: Halve or quarter the tomatoes, dice the onion, de-seed and mince the jalapeno, and chop the cilantro. Place in a small bowl and add the juice of a lime and a pinch of salt. Set aside. (Note: You can also use store bought pico de gallo!)

• Combine the beans, picante sauce, and cumin in a small saucepan over medium heat. Cook, stirring occasionally, until warmed through, about 5 minutes. Cover and remove from the heat.

• Heat a skillet or griddle over medium-high heat, then add a touch of cooking oil. Toast the tortillas until browned in spots, then set aside.

• Reduce heat to medium. Add more oil to the pan if needed (be generous!).

• Crack the eggs into the skillet, spacing them evenly apart. Sprinkle each egg with kosher salt and a pinch of pepper. Let cook until the egg whites are just set, about 3 minutes.

• To serve, lay two toasted tortillas on plate. Apply warm beans evenly over top and set top with eggs, then top with and pico de gallo, serve with avocado, a pinch of salt, and a squeeze of lime. Enjoy immediately!