Adjust the 'heat' with your favorite medium or hot salsa on this beautifully presented Southwestern-style breakfast.
INGREDIENTS (for 2 servings):
- 4 (6 inch) corn tortillas
- 1/4 teaspoon salt
- 1 cup drained canned seasoned black beans
- 2/3 cup chopped tomato
- 1 tablespoon sliced green onions
- 1 teaspoon chili powder
- 2 eggs, poached
- 2 tablespoons mild salsa
- 2 tablespoons light sour cream
- 2 teaspoons chopped fresh cilantro
CUT each tortilla into 6 wedges. Place wedges in a single layer on a baking sheet; sprinkle with salt.
BAKE at 350 degrees for 6 minutes or until crisp. Set aside.
COOK beans and next 3 ingredients in a saucepan over medium heat 5 minutes, or until thoroughly heated; keep warm.
ARRANGE tortilla wedges around 2 plates; layer half of bean mixture, 1 egg, and half of remaining ingredients in the center of each plate.
Reprinted with permission of Southern Living® magazine. All rights reserved.