Tortillas With Eggs and Spicy Bean Chili - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1/2 cup canned peeled tomatoes
- 1/4 cup chicken stock
- 1/4 small yellow onion
- 2 teaspoons ground cumin
- 1 clove garlic
- 1/2 chile in adobo
- 1 tablespoon vegetable oil
- 1 can (14 ounces) black beans
- 2 eggs
- 2 corn tortillas (6 inches each)
- 1/4 cup Cotija cheese
- 6 thin slices avocado
- 1/8 cup cilantro leaves, roughly chopped
- 2 lime wedges
Instructions
- In a blender, puree tomatoes, stock, onion, cumin, garlic and chile until smooth, 1 to 2 minutes. In an 8" nonstick pan over medium-high heat, heat oil. Pour tomato mixture into pan; season with salt and cook until sauce reduces by half, 3 minutes. Add beans and cook, 2 minutes. Break eggs into the tomato mixture so they don't touch sides; reduce heat to medium-low, cover and cook until egg whites are set and yolks are runny, 3 to 5 minutes. Serve on tortillas and top with cheese, avocado and cilantro, plus lime for garnish.
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