vegetarian | gluten free | dairy free | soy free

20 minutes or less

What You’ll Need:

1 can black beans, drained & rinsed

1/2 tsp cumin

1/4 tsp sea salt

1 sweet bell pepper, any color, seeded & sliced

1/2 purple onion, sliced

1/4 tsp sea salt

1 Tbsp coconut oil

4 eggs

1 additional Tbsp coconut oil

salt & pepper to taste

1 avocado, sliced

1/2 bunch fresh cilantro, chopped

OPTIONAL: Sriracha hot sauce

4 corn tortillas

Toss beans in cumin and salt. Divide evenly into (2) large serving bowls. Set aside.

*If you have a gas range: Set each tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla! You can do this in a large frying pan over an electric range, too!

Sauté pepper & onion in oil until aromatic. Transfer to serving bowls with beans.

In the same pan, heat remaining Tbsp of coconut oil. Use salt & pepper to taste. Crack eggs into pan & cook to your liking (we love them over hard for this dish, but you do what you love!)

Add cooked eggs to bowls. Top with sliced avocado, cilantro & sriracha if desired. Serve with tortillas for dipping & scooping!

Serves 2.