- Brown a tortilla (she uses corn, but I much prefer flour - especially Trader Joe's habanero lime or whole wheat) lightly on one side in an oiled pan. Flip the tortilla over and sprinkle a bit of cheese (I like cheddar or a Mexican blend of jack, etc. in the absence of some actual white Mexican cheese) over it. Crack an egg on top of the cheese. Sprinkle with a bit of (preferably sea) salt and cracked black pepper.
- Let the egg set a bit (about halfway) and then flip it over. At this point, the pan will almost certainly be an utter disaster. Don't worry; just roll with it. If you can get it to flip so that the egg is still under the tortilla, I'd consider that a success.
- Let the egg cook to your desired consistency and then flip onto your plate. Cover with mounds of black beans and salsa fresca and guacamole.
Okay, I admit it - I totally cheat on this. I do not soak and cook and season my own black beans. I pop open a can of them - typically from Trader Joe's (I like the consistency of the organic kind better, if you're willing to spring for the extra $0.20), add in a bit of taco seasoning, crushed red pepper, and/or cumin and ride. Usually I'll do it on the stove, but if I'm feeling particularly lazy, I use the Pyrex + microwave combo. Do NOT overcook the beans.
It's really the condiments that make this dish. I could probably eat just plain salsa fresca as a snack, it's that good. Tomatoes aren't the best right now, but come July, hoo boy.
- Chop up however many tomatoes you like - I typically use about 3 romas or 2 on the vines for the two of us. Then again, we really like salsa fresca.
- Chop up some red onion. Salsa is so much about preferences. I happen to really adore red onions (this coming from the girl who a year ago literally would not TOUCH an onion) so I usually have about a 1:2 ration on onions to tomatoes. Feel free to add less (or more) according to your tastes. Yellow or white onion also work fine, but I think red really gives it the best flavor.
- Mince some jalapeno. Again, preferences. I usually use about a quarter of a jalapeno for the two of us. If you want, you can also mince in a bit of fresh garlic.
- Chop up some fresh cilantro. This isn't necessary, but I LOVE cilantro. As in, I probably have almost as much cilantro as onion. Put in a lot or a little or none - this step is sort of optional.
- Mix together all the above ingredients with a good splash or two of lime or lemon juice, some sea salt and some cracked black pepper, and you're good to go!
- Slice open an avocado (one is usually enough for the two of us, though who am I kidding, I always want more guac) and remove the seed. Cut out and smash up to desired texture (I like mine pretty chunky, and sometimes just cube it).
- Mix in some diced red onion (again, about the 1:2 ratio), jalapeno (ditto the quarter of one), cilantro, salt, pepper, and lemon/lime juice. Done.