Mexican Breakfast Tortilla

Brunch Mexican Breakfast Tortilla

I’m not much of a breakfast eater, never have been, altho I know better. One coffee (no artificial sweetener) and a 6 oz Dannon Light and Fit get the job accomplished for me! But I surely do love a good breakfast for dinner; OK let’s call it supper. And more specifically, let’s call it Sunday night supper and Sixty Minutes. Hope I’m not late for this one…Made it! Thanks to the Women’s US Open Finals going to a third set!

1 cup black beans
1 Tbs butter
8 eggs, beaten
3/4 cup shredded pepper jack cheese
1/4 cup chopped fresh cilantro
1/2 cup salsa
1 avocado, sliced
4 Tbs sour cream
4 tortillas 10” size

Drain beans but do not rinse.
In a small pan, heat beans over low heat for 5 minutes, stirring often since there is not much liquid.
Remove from heat and keep warm.

In a medium sauce pan, melt butter over medium heat.
Add eggs and scramble.
When eggs are soft, stir in the cheese and cilantro.

Microwave the tortillas until warm, approximately 15 seconds.
Lay each tortilla on a plate.
Spoon 1/4 of the scrambled eggs down center of each tortilla.
Top each with black beans, salsa, avocado slices and a dollop of sour cream.

Fold in the sides of the tortillas, and roll the tortillas around food.

Serves 4.

Inspired by Southern California Cooking from the Cottage. Jane and Michael Stern. 2004.

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